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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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    Source

    MeSH

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

    Pub Type(s)

    Journal Article

    Language

    eng

    PubMed ID

    563702

    Citation

    TY - JOUR T1 - Production of vitamin B-12 in tempeh, a fermented soybean food. AU - Liem,I T, AU - Steinkraus,K H, AU - Cronk,T C, PY - 1977/12/1/pubmed PY - 1977/12/1/medline PY - 1977/12/1/entrez SP - 773 EP - 6 JF - Applied and environmental microbiology JO - Appl. Environ. Microbiol. VL - 34 IS - 6 N2 - 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. SN - 0099-2240 UR - https://www.unboundmedicine.com/medline/citation/563702/abstract/Production_of_vitamin_B_12_in_tempeh_a_fermented_soybean_food_ L2 - http://aem.asm.org/cgi/pmidlookup?view=long&pmid=563702 ER -