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Appl Environ Microbiol. Dec 1977; 34(6): 773–776.
PMCID: PMC242746

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

Abstract

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

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.
  • Skeggs HR. Microbiological assay of vitamin B12. Methods Biochem Anal. 1966;14:53–62. [PubMed]
  • van Veen AG, Steinkraus KH. Nutritive value and wholesomeness of fermented foods. J Agric Food Chem. 1970 Jul-Aug;18(4):576–578. [PubMed]
  • Wang HL, Ruttle DI, Hesseltine CW. Antibacterial compound from a soybean product fermented by Rhizopus oligosporus. Proc Soc Exp Biol Med. 1969 Jun;131(2):579–583. [PubMed]

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