Enhancing vitamin B12 content in soy-yogurt by Lactobacillus reuteri

被引：65

作者：

Gu, Qing ^{[1
]}

Zhang, Chen ^{[1
]}

Song, Dafeng ^{[1
]}

Li, Ping ^{[1
]}

Zhu, Xuan ^{[1
]}

机构：

[1] Zhejiang Gongshang Univ, Key Lab Food Microbial Technol Zhejiang Prov, Hangzhou 310018, Zhejiang, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2015年 / 206卷

关键词：

Lactobacillus reuteri; Vitamin B-12; Glycerol; Fructose; cobT; BACTERIA;

D O I：

10.1016/j.ijfoodmicro.2015.04.033

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

More attention from the aged and vegetarians has been paid to soy-product due to its taste, easy digestibility, as well as the association with health. However, soy-product has a defect of low vitamin content, mainly the water-soluble vitamin B-12. This study was to investigate co-fermentation of glycerol and fructose in soy-yogurt to enhance vitamin B-12 production by Lactobacillus reuteri. After a serial combination experiments, the co-fermentation was confirmed to enhance the production of vitamin B-12 up to 18 mu g/100 mL Both supplementations induced the expression of cobT and cbiA and functioned to balance the redox reaction. Meanwhile, high content of fructose supplementation reduced the production of vitamin B-12 and suppressed expression of cobT in bacteria. It was proved that the vitamin B-12 content of this soy-yogurt is higher than other fermented soybean based food and thus can be served as an alternative food for the aged and vegetarians. (C) 2015 Elsevier B.V. All rights reserved.

引用

页码：56 / 59

页数：4

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