ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Inoculation of kimchi, a Korean style fermented Chinese cabbage, with Propionibacterium freudenreichii ss. shermanii (ATCC No. 13673) increased vitamin B12 production to a maximum of 102 ng/100g from 47 ng/100g in the control at 1 wk of fermentation at 4°C. Soy flour (0.5%) or beef extract (0.05%), added as protein sources to the inoculated kimchi, further increased the vitamin activity to 197 and 203 ng/100g, respectively, at 1 wk. The fresh, unfermented kimchi contained 16.8 mg of ascorbic acid per 100g and the vitamin decreased at a constant rate during the first 5 wk of fermentation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb08525.x
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