Traditionally Fermented Foods as Source of Vitamin B12 producing LAB
Keywords:
Fermented foods, Vitamin B12, Lactic acid bacteria, ProbioticsAbstract
Fermented foods are known to impose several health benefits to the human community, one of which is a source of bioactive compounds like vitamins due to microbial activities. Certain groups of lactic acid bacteria are reported to be capable of synthesis of B groups of vitamins. As vitamins present in food are easily destroyed during food processing and as humans are unable to synthesize most of the vitamins, deficiency of vitamins is a common problem in many individuals. Thus, including fermented food in diet can reduce the risk of vitamin deficiencies and other problems. In present study, a variety of traditionally fermented foods from different geographical areas and ethnic practices were prepared, and used as a source for isolation of lactic acid bacteria. The isolates were characterized for primary probiotic properties. The short-listed isolates were evaluated for vitamin B12 production ability. Vitamin B12 bioassay revealed thirteen isolates to be Vitamin B12 producers in the range of 0.6-1.9 ng/ml. Thus, traditionally fermented foods can be sources for lactic acid bacteria having vitamin B12 production ability with probiotic potential.
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Web (references) links:
Link 1. Kimchi- https://www.myrecipes.com/recipe/easy-kimchi
Link 2. kanji- https://myheartbeets.com/kanji-indian-probiotic-drink/
Link 3. Mangalore buns- https://hebbarskitchen.com/banana-buns-recipe-mangalore-buns/.
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