Tripathi Anjali, Pandey Vinay Kumar, Panesar Parmjit S, Taufeeq Anam, Mishra Hridyanshi, Rustagi Sarvesh, Malik Sumira, Kovács Béla, Suthar Tejas, Shaikh Ayaz Mukarram
Department of Biotechnology, Sharda School of Engineering and Technology Sharda University Greater Noida India.
Research and Development Cell, Biotechnology Department Manav Rachna International Institute of Research and Studies (Deemed to Be University) Faridabad Haryana India.
Food Sci Nutr. 2024 Sep 30;12(11):8675-8691. doi: 10.1002/fsn3.4428. eCollection 2024 Nov.
Cobalamin, generally known as vitamin B, is a crucial component required for humans in several physiological processes. It has been produced from sources that are derived from animals, making it difficult for vegetarians and vegans to consume the recommended amount each day. The importance of vitamin B in red blood cell production, DNA synthesis, and brain processes has been highlighted. Recent studies have looked at different methods of producing vitamin B, such as microbial fermentation. and have demonstrated remarkable potential as fermented sources of vitamin B. Compared to conventional sources, the bioavailability of vitamin B produced by and is more effective in meeting dietary needs. Vitamin B can be produced naturally by . It is equipped with the enzymes and metabolic pathways required to produce this vital vitamin. The fermentation of several dietary substrates by can improve nutrient bioavailability. generates enzymes during fermentation that aid in the breakdown of complex nutrients, facilitating easier absorption and utilization by the body. The motive of the following critical evaluation is to assess the advantages of vitamin B for health and the capacity of and to produce it through fermentation.
钴胺素，通常称为维生素B，是人体多种生理过程所需的关键成分。它一直以来都从动物来源提取，这使得素食者和纯素食者难以每日摄入推荐量。维生素B在红细胞生成、DNA合成和大脑功能中的重要性已得到强调。最近的研究探讨了生产维生素B的不同方法，如微生物发酵，并且已证明作为维生素B的发酵来源具有显著潜力。与传统来源相比，通过微生物发酵生产的维生素B的生物利用度在满足饮食需求方面更有效。维生素B可以由特定微生物自然产生。它具备产生这种重要维生素所需的酶和代谢途径。特定微生物对几种膳食底物的发酵可以提高营养物质的生物利用度。特定微生物在发酵过程中产生有助于分解复杂营养物质的酶，促进身体更易吸收和利用。以下批判性评估的目的是评估维生素B对健康的益处以及特定微生物通过发酵生产维生素B的能力。
