Liem I T, Steinkraus K H, Cronk T C
Appl Environ Microbiol. 1977 Dec;34(6):773-6. doi: 10.1128/aem.34.6.773-776.1977.
Several varieties of soybeans contained generally less than 1 ng of vitamin B-12 per g. It was found that use of a lactic fermentation typical of tropical conditions during the initial soaking of the soybeans did not influence the vitamin B-12 content of the resulting tempeh. Pure tempeh molds obtained from different sources did not produce vitamin B-12. It was found that the major source of vitamin B-12 in commercial tempeh purchased in Toronto, Canada, was a bacterium that accompanies the mold during fermentation. Reinoculation of the pure bacterium onto dehulled, hydrated, and sterilized soybeans resulted in the production of 148 ng of vitamin B-12 per g. The presence of the mold, along with the bacterium, did not inhibit or enhance production of vitamin B-12. Nutritionally significant amounts of vitamin B-12 were also found in the Indonesian fermented food, ontjom.
几种大豆品种通常每克含维生素B - 12少于1纳克。研究发现，在大豆初始浸泡过程中采用典型的热带条件下的乳酸发酵，不会影响所制成的丹贝中的维生素B - 12含量。从不同来源获得的纯丹贝霉菌不会产生维生素B - 12。研究发现，在加拿大多伦多购买的市售丹贝中，维生素B - 12的主要来源是一种在发酵过程中与霉菌相伴的细菌。将这种纯细菌重新接种到去皮、水合和灭菌的大豆上，每克可产生148纳克维生素B - 12。霉菌与这种细菌同时存在，不会抑制或增强维生素B - 12的产生。在印度尼西亚发酵食品翁乔姆中也发现了具有营养意义的大量维生素B - 12。
