Zhejiang Gongshang University, Key Laboratory for Food Microbial Technology of Zhejiang Province, No. 18 Xuezheng Str., Hangzhou, Zhejiang Province 310018, China.
Zhejiang Gongshang University, Key Laboratory for Food Microbial Technology of Zhejiang Province, No. 18 Xuezheng Str., Hangzhou, Zhejiang Province 310018, China.
Int J Food Microbiol. 2015 Aug 3;206:56-9. doi: 10.1016/j.ijfoodmicro.2015.04.033. Epub 2015 Apr 24.
More attention from the aged and vegetarians has been paid to soy-product due to its taste, easy digestibility, as well as the association with health. However, soy-product has a defect of low vitamin content, mainly the water-soluble vitamin B12. This study was to investigate co-fermentation of glycerol and fructose in soy-yogurt to enhance vitamin B12 production by Lactobacillus reuteri. After a serial combination experiments, the co-fermentation was confirmed to enhance the production of vitamin B12 up to 18 μg/100mL. Both supplementations induced the expression of cobT and cbiA and functioned to balance the redox reaction. Meanwhile, high content of fructose supplementation reduced the production of vitamin B12 and suppressed expression of cobT in bacteria. It was proved that the vitamin B12 content of this soy-yogurt is higher than other fermented soybean based food and thus can be served as an alternative food for the aged and vegetarians.
由于其口感、易消化性以及与健康的关联，老年人和素食者越来越关注大豆制品。然而，大豆制品存在维生素含量低的缺陷，主要是水溶性维生素 B12。本研究旨在通过发酵甘油和果糖来提高发酵大豆酸奶中维生素 B12 的产量。经过一系列组合实验，证实共发酵可将维生素 B12 的产量提高至 18μg/100mL。两种添加物均诱导 cobT 和 cbiA 的表达，以平衡氧化还原反应。同时，高浓度的果糖补充会降低维生素 B12 的产量，并抑制细菌中 cobT 的表达。证明这种大豆酸奶的维生素 B12 含量高于其他发酵大豆食品，因此可以作为老年人和素食者的替代食品。
