scholarly journals Some Plant Food Products Present on the Polish Market Are a Source of Vitamin B12

2021 ◽  
Vol 11 (8) ◽  
pp. 3601
Author(s):  
Paulina Jedut ◽  
Dominik Szwajgier ◽  
Paweł Glibowski ◽  
Katarzyna Iłowiecka
Keyword(s):  
Lactic Acid ◽  
Vitamin B12 ◽  
Food Products ◽  
Lactic Acid Fermentation ◽  
Sea Buckthorn ◽  
Plant Food ◽  
Beetroot Juice ◽  
Acid Fermentation ◽  
Animal Products ◽  
Plant Products

Cyanocobalamin is the most widespread form of vitamin B12, which is sufficient for humans. Vitamin B12 is mainly found in animal products. However, supplementation does not have to be necessary because certain amounts of vitamin B12 are present in plant products. Previous studies showed significant contents of cyanocobalamin in sea buckthorn and in sauerkraut. In this study, selected products such as sea-buckthorn jam and fermented plant products (obtained by lactic acid fermentation) were tested in a search for vitamin B12. Bacteria involved in this type of fermentation have the potential to produce cyanocobalamin. Popular fermented plant products on the Polish market were selected, namely sauerkraut and pickled cucumbers, as well as parsley juice, beetroot juice and white borscht. The analysis was carried out using HPLC-UV. Most of the analyzed products did not contain significant levels of vitamin B12. Only sea-buckthorn jam and pickled parsley juice can provide the amount of vitamin B12 needed to prevent deficiency.

scholarly journals The examination of parameters for lactic acid fermentation and nutritive value of fermented juice of beetroot, carrot and brewer’s yeast autolysate

2004 ◽  
Vol 69 (8-9) ◽  
pp. 625-634 ◽  
Author(s):  
Marica Rakin ◽  
Josip Baras ◽  
Maja Vukasinovic ◽  
Milan Maksimovic
Keyword(s):  
Lactic Acid ◽  
Nutritive Value ◽  
Lactic Acid Production ◽  
Lactic Acid Fermentation ◽  
Carrot Juice ◽  
Beetroot Juice ◽  
Acid Fermentation ◽  
Daucus Carota L ◽  
Yeast Autolysate ◽  
Different Content

The conditions for lactic acid fermentation based on a mixture of beetoot juice (Beta vulgaris L) and carrot juice (Daucus carota L) and different content of brewer?s yeast autolysate with Lactobacillus plantarum A112 and with Lactobacillus acidophilus NCDO 1748 has been studied. Both cultures showed good biochemical activity in these mixtures. The production of lactic acid has been stimulated using a higher content of brewer?s yeast autolysate. In these mixtures, L. plantarum A112 showed better growth and lactic acid production than L. acidophilus NCDO 1748. From the data obtained through chemical analyses of the fermented products, it can be seen that the mixture of beetroot and carrot juice and brewer?s yeast autolysate is richer in minerals (Ca, P, Fe) and ?-carotene than fermented beetroot juice with the same content of brewer?s yeast autolysate.

Conversion of hydrophilic constituents from Mercurialis perennis L. by lactic acid fermentation

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
P Lorenz ◽  
S Duckstein ◽  
J Bertrams ◽  
U Meyer ◽  
F Stintzing
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation

Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates

LWT ◽  
2021 ◽  
pp. 111927
Author(s):  
Yuan Shi ◽  
Anika Singh ◽  
David Kitts ◽  
Anubhav Pratap-Singh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Protein Isolates ◽  
Pea Protein ◽  
Novel Approach

scholarly journals Statistical Optimization of Alkali Pretreatment to Improve Sugars Recovery from Spent Coffee Grounds and Utilization in Lactic Acid Fermentation

Processes ◽  
2021 ◽  
Vol 9 (3) ◽  
pp. 494 ◽  
Author(s):  
Kang Hyun Lee ◽  
Ye Won Jang ◽  
Jeongho Lee ◽  
Seunghee Kim ◽  
Chulhwan Park ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Enzymatic Hydrolysis ◽  
Lactic Acid Production ◽  
Complex Loading ◽  
Lactic Acid Fermentation ◽  
Optimum Conditions ◽  
Spent Coffee Grounds ◽  
Alkali Pretreatment ◽  
Acid Fermentation ◽  
Coffee Grounds

Biorefinery, which utilizes carbon-neutral biomass as a resource, is attracting attention as a significant alternative in a modern society confronted with climate change. In this study, spent coffee grounds (SCGs) were used as the feedstock for lactic acid fermentation. In order to improve sugar conversion, alkali pretreatment was optimized by a statistical method, namely response surface methodology (RSM). The optimum conditions for the alkali pretreatment of SCGs were determined as follows: 75 °C, 3% potassium hydroxide (KOH) and a time of 2.8 h. The optimum conditions for enzymatic hydrolysis of pretreated SCGs were determined as follows: enzyme complex loading of 30-unit cellulase, 15-unit cellobiase and 50-unit mannanase per g biomass and a reaction time of 96 h. SCG hydrolysates were used as the carbon source for Lactobacillus cultivation, and the conversions of lactic acid by L. brevis ATCC 8287 and L. parabuchneri ATCC 49374 were 40.1% and 55.8%, respectively. Finally, the maximum lactic acid production by L. parabuchneri ATCC 49374 was estimated to be 101.2 g based on 1000 g of SCGs through the optimization of alkali pretreatment and enzymatic hydrolysis.

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