Özet:

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. Downloads PDF (Türkçe) Published 30-12-2022 How to Cite Ağca Küçükaydın, H. G., Tırpancı Sivri, G., & Öksüz, Ömer. (2022). Production of Vitamin B12 by Propionic Acid Bacteria and Investigation of Effective Parameters. Turkish Journal of Agriculture - Food Science and Technology, 10(sp1), 2815–2820. https://doi.org/10.24925/turjaf.v10isp1.2815-2820.5767 More Citation Formats ACM ACS APA ABNT Chicago Harvard IEEE MLA Turabian Vancouver Download Citation Endnote/Zotero/Mendeley (RIS) BibTeX Issue Vol. 10 (2022): Special Issue 1 (TARGID 2022) Section Review Articles License

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