Production of Vitamin B12 by Propionic Acid Bacteria and Investigation of Effective Parameters
Propionic acid bacteria (PAB) are extremely important because of the metabolites they produce (vitamins, propionic acid, conjugated linoleic acid, and bioactive peptides). Nowadays, the increasing interest in healthy nutrition has led to the formation of the concepts of probiotics, postbiotics and f...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2022-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5767 |
| _version_ | 1828029454410055680 |
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| author | Hayriye Göknur Ağca Küçükaydın Göksel Tırpancı Sivri Ömer Öksüz |
| author_facet | Hayriye Göknur Ağca Küçükaydın Göksel Tırpancı Sivri Ömer Öksüz |
| author_sort | Hayriye Göknur Ağca Küçükaydın |
| collection | DOAJ |
| description | Propionic acid bacteria (PAB) are extremely important because of the metabolites they produce (vitamins, propionic acid, conjugated linoleic acid, and bioactive peptides). Nowadays, the increasing interest in healthy nutrition has led to the formation of the concepts of probiotics, postbiotics and functionality with studies. Vitamin B12 is one of the postbiotics produced by PAB and is known to be beneficial for human health. Due to its coenzyme feature, it plays a key role in the body process, as well as shows anti-inflammatory properties. The recommended dietary intake of vitamin B12 for adults is 4 μg/day. Although it is highly found in meat products, it is known that the bioavailability of B12 in dairy products is higher. Fermented dairy products, especially products that contain PAB in their natural microflora, are good tools for the production and intake of vitamin B12. In this study, the factors affecting the microbial production of vitamin B12 were examined. |
| first_indexed | 2024-04-10T14:10:57Z |
| format | Article |
| id | doaj.art-6a894f9db1854039b1ffe4e64d236351 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T14:10:57Z |
| publishDate | 2022-12-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-6a894f9db1854039b1ffe4e64d2363512023-02-15T16:09:43ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2022-12-0110sp12815282010.24925/turjaf.v10isp1.2815-2820.57672746Production of Vitamin B12 by Propionic Acid Bacteria and Investigation of Effective ParametersHayriye Göknur Ağca Küçükaydın0Göksel Tırpancı Sivri1Ömer Öksüz2Department of Food Engineering, Faculty of Engineering, Kirklareli University, Kirklareli,Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, TekirdagDepartment of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, TekirdagPropionic acid bacteria (PAB) are extremely important because of the metabolites they produce (vitamins, propionic acid, conjugated linoleic acid, and bioactive peptides). Nowadays, the increasing interest in healthy nutrition has led to the formation of the concepts of probiotics, postbiotics and functionality with studies. Vitamin B12 is one of the postbiotics produced by PAB and is known to be beneficial for human health. Due to its coenzyme feature, it plays a key role in the body process, as well as shows anti-inflammatory properties. The recommended dietary intake of vitamin B12 for adults is 4 μg/day. Although it is highly found in meat products, it is known that the bioavailability of B12 in dairy products is higher. Fermented dairy products, especially products that contain PAB in their natural microflora, are good tools for the production and intake of vitamin B12. In this study, the factors affecting the microbial production of vitamin B12 were examined.http://www.agrifoodscience.com/index.php/TURJAF/article/view/5767b12 vitaminipropionibacteriumpostbiyotiklerkobalaminprobiyotikler |
| spellingShingle | Hayriye Göknur Ağca Küçükaydın Göksel Tırpancı Sivri Ömer Öksüz Production of Vitamin B12 by Propionic Acid Bacteria and Investigation of Effective Parameters Turkish Journal of Agriculture: Food Science and Technology b12 vitamini propionibacterium postbiyotikler kobalamin probiyotikler |
| title | Production of Vitamin B12 by Propionic Acid Bacteria and Investigation of Effective Parameters |
| title_full | Production of Vitamin B12 by Propionic Acid Bacteria and Investigation of Effective Parameters |
| title_fullStr | Production of Vitamin B12 by Propionic Acid Bacteria and Investigation of Effective Parameters |
| title_full_unstemmed | Production of Vitamin B12 by Propionic Acid Bacteria and Investigation of Effective Parameters |
| title_short | Production of Vitamin B12 by Propionic Acid Bacteria and Investigation of Effective Parameters |
| title_sort | production of vitamin b12 by propionic acid bacteria and investigation of effective parameters |
| topic | b12 vitamini propionibacterium postbiyotikler kobalamin probiyotikler |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5767 |
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