Determination of menaquinone production by Lactococcus spp. and propionibacteria in cheese

[1]  B. Walther,et al.  Menaquinones, Bacteria, and Foods: Vitamin K2 in the Diet , 2017 .

[2]  B. Walther,et al.  Effect of Fermentation on Vitamin Content in Food , 2017 .

[3]  F. Vogensen,et al.  Effect of heterofermentative lactic acid bacteria of DL-starters in initial ripening of semi-hard cheese , 2016 .

[4]  M. Shea,et al.  The Role of Vitamin K in Chronic Aging Diseases: Inflammation, Cardiovascular Disease, and Osteoarthritis , 2016, Current Nutrition Reports.

[5]  J. DiNicolantonio,et al.  Nutritional strategies for skeletal and cardiovascular health: hard bones, soft arteries, rather than vice versa , 2016, Open Heart.

[6]  S. Booth,et al.  Vitamin K’s Role in Age-Related Bone Loss: A Critical Review , 2015 .

[7]  S. Booth,et al.  Menaquinones, bacteria, and the food supply: the relevance of dairy and fermented food products to vitamin K requirements. , 2013, Advances in nutrition.

[8]  T. M. Qureshi,et al.  Formation of biogenic amines and vitamin K contents in the Norwegian autochthonous cheese Gamalost during ripening , 2013 .

[9]  P. Boyaval,et al.  Quantitative measurement of vitamin K2 (menaquinones) in various fermented dairy products using a reliable high-performance liquid chromatography method. , 2013, Journal of dairy science.

[10]  H. Berthoud,et al.  Biodiversity, dynamics, and characteristics of Propionibacterium freudenreichii in Swiss Emmentaler PDO cheese , 2011 .

[11]  S. Booth Roles for vitamin K beyond coagulation. , 2009, Annual review of nutrition.

[12]  M. Shearer,et al.  Metabolism and cell biology of vitamin K , 2008, Thrombosis and Haemostasis.

[13]  K. Nakagawa,et al.  Conversion of Phylloquinone (Vitamin K1) into Menaquinone-4 (Vitamin K2) in Mice , 2008, Journal of Biological Chemistry.

[14]  S. Sasaki,et al.  Vitamin K content of foods and dietary vitamin K intake in Japanese young women. , 2007, Journal of nutritional science and vitaminology.

[15]  R. Watanabe,et al.  Quantitative measurement of tetrahydromenaquinone-9 in cheese fermented by propionibacteria. , 2007, Journal of dairy science.

[16]  S. Shioya,et al.  Aerobic culture of Propionibacterium freudenreichii ET-3 can increase production ratio of 1,4-dihydroxy-2-naphthoic acid to menaquinone. , 2006, Journal of bioscience and bioengineering.

[17]  S. Booth,et al.  Vitamin k contents of meat, dairy, and fast food in the u.s. Diet. , 2006, Journal of agricultural and food chemistry.

[18]  A. Schwartz Terpenoid quinones of the anaerobic Propionibacterium shermanii , 1973, Archiv für Mikrobiologie.

[19]  H. Bachmann,et al.  Interaction between propionibacteria and starter / non-starter lactic acid bacteria in Swiss-type cheeses , 2002 .

[20]  V. Piironen,et al.  Determination of phylloquinone and menaquinones in animal products with fluorescence detection after postcolumn reduction with metallic zinc. , 2000, Journal of agricultural and food chemistry.

[21]  L. Schurgers,et al.  Determination of Phylloquinone and Menaquinones in Food , 2000, Pathophysiology of Haemostasis and Thrombosis.

[22]  T. Morishita,et al.  Production of menaquinones by lactic acid bacteria. , 1999, Journal of dairy science.

[23]  L. Schurgers,et al.  Vitamin K and metabolic bone disease. , 1998, Journal of clinical pathology.

[24]  J. Suttie The importance of menaquinones in human nutrition. , 1995, Annual review of nutrition.

[25]  M. Collins,et al.  Distribution of isoprenoid quinone structural types in bacteria and their taxonomic implication. , 1981, Microbiological reviews.