Production of vitamin B-12 in tempeh, a fermented soybean food.

摘要: Several varieties of soybeans contained generally less than 1 ng vitamin B-12 per g. It was found that use a lactic fermentation typical tropical conditions during the initial soaking did not influence content resulting tempeh. Pure tempeh molds obtained from different sources produce B-12. major source in commercial purchased Toronto, Canada, bacterium accompanies mold fermentation. Reinoculation pure onto dehulled, hydrated, and sterilized resulted production 148 The presence mold, along with bacterium, inhibit or enhance Nutritionally significant amounts were also Indonesian fermented food, ontjom.