| abstract |
The development of new beverage formulations with satisfactory nutritional properties and flavor profiles is a continuing challenge in the beverage industry. The principles of the present invention provide novel compositions and methods for beverages that are naturally enriched with multiple vitamins. The method comprises fermenting a beverage, eg, fruit juice, with a microorganism capable of producing at least four vitamins, eg, vitamin B12, vitamin K, folic acid, and biotin, in a single step. [Selection figure] None |