In the Middle Ages, mead, a fermented beverage made from honey and water, held a place of high esteem, considered a drink fit ...

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The study is published in the Journal of Agricultural and Food Chemistry. "I think it's beautiful that something as simple as gentle heating and lactic acid bacteria can be used to produce vitamin B2.

Fortification with B2 as part of food preparation This innovative method integrates vitamin production into the food fermentation process. Vitamins can thus be produced and added locally.

"It would be ideal to package these B2-producing lactic acid bacteria as a starter culture that can be added to foods like milk, maize, or cassava for fermentation. When these foods are fermented ...

Researchers at DTU have succeeded in developing a natural and simple method for producing vitamin B2: by gently heating lactic acid bacteria. This could be a game-changer in developing countries ...