Co-fermentation of Propionibacterium freudenreichii and Lactobacillus brevis in Wheat Bran for in situ Production of Vitamin B12

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Xie , C , Coda , R , Chamlagain , B , Varmanen , P , Piironen , V & Katina , K 2019 , ' Co-fermentation of Propionibacterium freudenreichii and Lactobacillus brevis in Wheat Bran for in situ Production of Vitamin B12 ' , Frontiers in Microbiology , vol. 10 , no. July , 1541 . https://doi.org/10.3389/fmicb.2019.01541

Title: Co-fermentation of Propionibacterium freudenreichii and Lactobacillus brevis in Wheat Bran for in situ Production of Vitamin B12
Author: Xie, Chong; Coda, Rossana; Chamlagain, Bhawani; Varmanen, Pekka; Piironen, Vieno; Katina, Kati
Contributor: University of Helsinki, Grain Technology
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
University of Helsinki, University Management
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Grain Technology
Date: 2019-07-05
Language: eng
Number of pages: 10
Belongs to series: Frontiers in Microbiology
ISSN: 1664-302X
URI: http://hdl.handle.net/10138/304874
Abstract: The present study investigated the effect of co-fermentation on vitamin B12 content and microbiological composition of wheat bran. Propionibacterium freudenreichii DSM 20271 was used as the producer of vitamin while Lactobacillus brevis ATCC 14869 was selected to ensure the microbial safety of the bran dough. Fermentation trials were conducted in bioreactors to monitor and adjust the pH of the ferments. Vitamin B12 level reached 357 +/- 8 ng/g dry weight (dw) after 1 day of pH-controlled fermentation with P. freudenreichii monoculture and remained stable thereafter. In co-fermentation with L. brevis, slightly less vitamin B12 (255 +/- 31 ng/g dw) was produced in 1 day and an effective inhibition of the growth of total Enterobacteriaceae and Bacillus cereus was obtained. On day 3, vitamin B12 content in pH-controlled co-fermentation increased to 332 +/- 44 ng/g dw. On the other hand, without a pH control, co-fermentation resulted in a stronger inhibition of Enterobacteriaceae and B. cereus but a lower level of vitamin B12 (183 +/- 5 ng/g dw on day 3). These results demonstrated that wheat bran fermented by P. freudenreichii and L. brevis can be a promising way to produce vitamin B12 fortified plant-origin food ingredients, which could reduce cereal waste streams and contribute to a more resilient food chain.
Subject: Propionibacterium freudenreichii
Lactobacillus brevis
bioreactor
vitamin B12
wheat bran
co-fermentation
PROPIONIC-ACID
BACILLUS-CEREUS
FOOD
BREAD
DOUGH
ACIDIPROPIONICI
FUNCTIONALITY
CULTURES
CELLS
1183 Plant biology, microbiology, virology
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