fed-batch production of a fermented beverage containing vitamin b12

Production of fermented functional foods containing micronutrients is required for their health beneficial properties. the impact of 11 process variables on vitamin b12 production in a dairy beverage containing propionic acid was investigated. propionibacterium freudenreichii ssp. shermanii was applied in a 3-l fermentor in the fed-batch fermentation system. the most suitable conditions for vitamin b12 production were achieved by 5% v/v inoculum size containing propionibacterium freudenreichii (without lactobacillus acidophilus) and continuous feeding of lactose with the rate of 0.04 l/h at 36°c in a medium containing 25 g/l molasses, 10 g/l corn steep liquor, at ph=6.5, after 96 h fermentation. maximum vitamin concentration (30 mg/l) and productivity (7.5 mg/l.day) were obtained in trial 9. organoleptic properties of the fermented beverage were also acceptable for panelists and no significant difference was observed between samples and control during 6 days refrigerated storage.