Fed-Batch Production of a Fermented Beverage Containing Vitamin B12

Authors

  • Amir Mohammad Mortazavian Department of Food Sciences and Technology, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences,Tehran, I.R. IRAN
  • Kianoush Khosravi-Darani Research Department of Food Technology, National Nutrition and food Technology Research Institute, Faculty of Food and Nutrition Sciences, Shahid Beheshti University of Medical Sciences, Tehran, I.R. IRAN
  • Negin Ahmadi Department of Food Sciences and Technology, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences,Tehran, I.R. IRAN
  • Solmaz Zarean Department of Food Science and Technology, Faculty of Agriculture, Sari Branch, Islamic Azad University, Sari, I.R. IRAN
  • Zahra Hadian Research Department of Food Technology, National Nutrition and food Technology Research Institute, Faculty of Food and Nutrition Sciences, Shahid Beheshti University of Medical Sciences, I.R. IRAN
Abstract:

Production of fermented functional foods containing micronutrients is required for their health beneficial properties. The impact of 11 process variables on vitamin B12 production in a dairy beverage containing propionic acid was investigated. Propionibacterium freudenreichii ssp. shermanii was applied in a 3-l fermentor in the fed-batch fermentation system. The most suitable conditions for vitamin B12 production were achieved by 5% v/v inoculum size containing Propionibacterium freudenreichii (without Lactobacillus acidophilus) and continuous feeding of lactose with the rate of 0.04 l/h at 36°C in a medium containing 25 g/L molasses, 10 g/L corn steep liquor, at pH=6.5, after 96 h fermentation. Maximum vitamin concentration (30 mg/L) and productivity (7.5 mg/L.day) were obtained in trial 9. Organoleptic properties of the fermented beverage were also acceptable for panelists and no significant difference was observed between samples and control during 6 days refrigerated storage.

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Journal title

volume 38  issue 2

pages  183- 192

publication date 2019-04-01

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