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<p>Vitamin B<sub>12</sub> deficiency is addressed by injections and animal-based foods, and as a food-based therapy, this vitamin B<sub>12</sub> is produced mainly by dairy <i>Propionibacterium</i>, can be used for in situ food fermentation for the development of vegan based foods. Overall, 138 cultures were isolated from raw cow’s milk, Swiss cheese, and curd samples to determine the genotypic characteristics of <i>Propionibacterium</i> spp. The results showed that the isolates were positive according to Gram staining, pleomorphic according to morphological identification, catalase- and nitrate-positive, and KOH-negative; these results are typical characteristics of <i>Propionibacterium</i> spp. Twenty-seven strains were genetically confirmed as Dairy <i>Propionibacterium</i> species and vitamin B<sub>12</sub> production ranged from 0.1 to 1.4&#xa0;µg/ml. Millet-based beverages were fortified by fermentation with a high vitamin B<sub>12</sub> producer (MM21), after which their suitability for food use was evaluated. The results showed that dairy Propionibacterium strains could be used as starter cultures for formulating vitamin B<sub>12</sub> enrichment in food products.</p>

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Development of millet beverage for combating vitamin B12 deficiency in order to achieve food security

  • 期刊论文

  • 发表日期：

    2025年3月14日

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  • Sheela Punniyamoorthy,
  • Thirukkumar Subramani,
  • Kanchana Shanmugavel,
  • Vellaikumar Sampathrajan,
  • Uma Maheswari Thiyagamoorthy

摘要

Vitamin B12 deficiency is addressed by injections and animal-based foods, and as a food-based therapy, this vitamin B12 is produced mainly by dairy Propionibacterium, can be used for in situ food fermentation for the development of vegan based foods. Overall, 138 cultures were isolated from raw cow’s milk, Swiss cheese, and curd samples to determine the genotypic characteristics of Propionibacterium spp. The results showed that the isolates were positive according to Gram staining, pleomorphic according to morphological identification, catalase- and nitrate-positive, and KOH-negative; these results are typical characteristics of Propionibacterium spp. Twenty-seven strains were genetically confirmed as Dairy Propionibacterium species and vitamin B12 production ranged from 0.1 to 1.4 µg/ml. Millet-based beverages were fortified by fermentation with a high vitamin B12 producer (MM21), after which their suitability for food use was evaluated. The results showed that dairy Propionibacterium strains could be used as starter cultures for formulating vitamin B12 enrichment in food products.