Use of Cheese Whey for Vitamin B12 Production: III. Growth Studies and Dry-Weight Activity1
AUTOR(ES)
Bullerman, L. B.
RESUMO
The patterns of growth and vitamin formation by Propionibacterium shermanii in whey were similar to the patterns established in other substrates. The vitamin formation was observed during the latter part of the fermentation after the organism approached maximal growth. Lactose utilization by the organism corresponded to the logarithmic-growth phase of the organism. Analyses of the dried culture showed a large increase of vitamin B12 in the fermentation solids compared with unfermented dried whey. A feed analysis showed a notable increase of protein and a large decrease in nitrogen-free extract of the dried fermentation solid compared with dried whey.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=546713Documentos Relacionados
- Use of Cheese Whey for Vitamin B12 Production: I. Whey Solids and Yeast Extract Levels1
- Use of Cheese Whey for Vitamin B12 Production: II. Cobalt, Precursor, and Aeration Levels1
- Studies on Vitamin B12 Production with Streptomyces olivaceus1
- Vitamin B12 absorption studies: effect of parenteral non-radioactive vitamin B12 on serum level of 57Co vitamin B12
- MICROBIAL DEGRADATION OF CORRINOIDS III. : Pigments Derived From Vitamin B12 By Pseudomonas Rubescens