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Production of vitamin B-12 in tempeh, a fermented soybean food.

Abstract

Several varieties of soybeans contained generally less than 1 ng of vitamin B-12 per g. It was found that use of a lactic fermentation typical of tropical conditions during the initial soaking of the soybeans did not influence the vitamin B-12 content of the resulting tempeh. Pure tempeh molds obtained from different sources did not produce vitamin B-12. It was found that the major source of vitamin B-12 in commercial tempeh purchased in Toronto, Canada, was a bacterium that accompanies the mold during fermentation. Reinoculation of the pure bacterium onto dehulled, hydrated, and sterilized soybeans resulted in the production of 148 ng of vitamin B-12 per g. The presence of the mold, along with the bacterium, did not inhibit or enhance production of vitamin B-12. Nutritionally significant amounts of vitamin B-12 were also found in the Indonesian fermented food, ontjom.

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  • Authors

    Liem IT, Steinkraus KH, Cronk TC

    Source

    Applied and environmental microbiology 34:6 1977 Dec pg 773-6

    MeSH

    Canada
    Fermentation
    Food Microbiology
    Indonesia
    Lactobacillus
    Rhizopus
    Soybeans
    Species Specificity
    Vitamin B 12

    Pub Type(s)

    Journal Article

    Language

    eng

    PubMed ID

    563702