Influence of Lactobacillus casei in Production of High Vitamin B12-Tempeh

Authors

  • Warawut Krusong Department of Agro-Industry, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology, Lad Krabang, Bangkok 10520, Thailand.
  • Busaba Yongsmith Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand.
  • Priscilla C. Sanchez Institute of Food Science and Technology, University of the Philippines at Los Banos, College, Laguna, Philippines.

Abstract

The use of Lactobacillus casei during soaking of soybeans at 30oC for 15 hr did not influence the vitamin B12 content of the resulting tempeh produced not only by Rhizopus oligosporus but also by the Rhizopus and Propionibacterium shermanii 1250. Moreover, the vitamin B12 in tempeh produced by mixed cultures of Lactobacillus and Propionibacterium (147.4 ng/100g) was significantly lower than that of tempeh produced by the Propionibacterium alone (185.3 ng/100g). It was found that the Propionibacterium was inhibited at low pH due to the acid produced by the Lactobacillus and it could not compete for the common substrate. Consequently, inoculation of Lactobacillus was resulted in decreasing of vitamin B12 normally produced by the Propionibacterium.

Downloads

Published

1991-12-30

How to Cite

Warawut Krusong, Busaba Yongsmith, and Priscilla C. Sanchez. 1991. “Influence of Lactobacillus Casei in Production of High Vitamin B12-Tempeh”. Agriculture and Natural Resources 25 (4). Bangkok, Thailand:458-62. https://li01.tci-thaijo.org/index.php/anres/article/view/241999.

Issue

Vol. 25 No. 4 (1991): October-December

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.