Optimisation of vitamin B12 and folate production by Propionibacterium freudenreichii strains in kefir

Vitamin B12 and folate deficiencies in poor Southern African communities lead to mandatory fortification of basic foodstuffs. Since folate- and B12-enriched kefir offers a cheaper alternative, regimes to include Propionibacterium freudenreichii (PAB) strains into kefir grains (KG) were investigated:...

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Bibliographic Details
Published in:International dairy journal 2011-02, Vol.21 (2), p.69-74
Main Authors: Van Wyk, Jessy, Witthuhn, R. Corli, Britz, Trevor J.
Format: Article
Language:English
Subjects:
Biological and medical sciences
DNA
folic acid
food analysis
food composition
food fortification
Food industries
fortified foods
Fundamental and applied biological sciences. Psychology
kefir
Milk and cheese industries. Ice creams
Propionibacterium freudenreichii
starter cultures
strains
vitamin B12
vitamin deficiencies
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Summary:Vitamin B12 and folate deficiencies in poor Southern African communities lead to mandatory fortification of basic foodstuffs. Since folate- and B12-enriched kefir offers a cheaper alternative, regimes to include Propionibacterium freudenreichii (PAB) strains into kefir grains (KG) were investigated: two levels of PAB cell concentrations; freeze-drying KG to preserve PAB activity; and repeated PAB culture additions. Elevated B12 and folate levels and PCR results confirmed inclusion of PAB in all KG. Repeated inoculations with freeze-dried cultures (PAB concentration 1×108cfumL−1) delivered the highest B12 and folate production rate and concentration after 3d. The best treatment (freeze-dried inoculum (5×107PABcfumL−1) reacted once, followed by freeze-drying) delivered 186% Recommended Dietary Allowance (RDA) (B12) and 19% RDA (folate) per 200mL serving. Freeze-drying preserved PAB activity in KG.
ISSN:0958-6946
1879-0143
DOI:10.1016/j.idairyj.2010.09.004