FORMATION OF B-VITAMINS BY BACTERIA DURING THE SOAKING PROCESS OF SOYBEANS FOR TEMPE FERMENTATION

Authors
DENTER J BISPING B
Citation
J. Denter et B. Bisping, FORMATION OF B-VITAMINS BY BACTERIA DURING THE SOAKING PROCESS OF SOYBEANS FOR TEMPE FERMENTATION, International journal of food microbiology, 22(1), 1994, pp. 23-31
Citations number
23
Categorie Soggetti
Food Science & Tenology",Microbiology
Journal title
International journal of food microbiology → ACNP
ISSN journal
01681605
Volume
22
Issue
1
Year of publication
1994
Pages
23 - 31
Database
ISI
SICI code
0168-1605(1994)22:1<23:FOBBBD>2.0.ZU;2-H
Abstract
The formation of B-vitamins (nicotinic acid and nicotinamide, thiamine , vitamin B6 and vitamin B12) during the soaking of soybeans by bacter ia, isolated from tempe, was investigated. Among the isolates examined no vitamin B, producer was found. After inoculation of the soaking so ybeans with Citrobacter freundii, Klebsiella pneumoniae, Pseudomonas f luorescens and Streptococcus spp. the concentrations of vitamin B12 in creased significantly. For the first time it was found that soakings i noculated with C. freundii showed an increased vitamin B12 content. Ni cotinic acid and nicotinamide were produced by Lactobacillus spp. and C freundii. C freundii synthesized thiamine as well.