Determination of vitamin Bsub(12) content of sauerkraut (Pickled Cabbage) products and plant-derived lactic acid bacteria
2018
Bito, T. (Tottori University, Tottori, Tottori (Japan). Faculty of Agriculture, School of Agricultural, Life and Environmental Sciences) | Fujii, K. | Shimizu, T. | Kitamura, Y. | Tanioka, Y. | Takenaka, S. | Yabuta, Y. | Furusho, T. | Aimi, T. | Schwarz, J. | Watanabe, F.
Vitamin Bsub(12) content of four types of commercially available sauerkraut (pickled cabbage) products was determined and characterized. Although one product contained considerable vitamin Bsub(12) content (approximately 0.5μg/100g wet weight), the remaining three products contained only traces of vitamin Bsub(12). Subsequent liquid chromatography / electrospray ionization-tandem mass spectrometry analyses revealed that most of the corrinoids found in the high-vitamin Bsub(12) sample was pseudo-vitamin Bsub(12), an inactive corrinoid compound, thereby suggesting that this sauerkraut product is not a suitable source of vitamin Bsub(12). Vitamin Bsub(12) content in 16 Lactobacillus strains isolated from vegetables and fruits and their products was determined. Although all lactic acid bacteria grew well in vitamin Bsub(12)-deficient medium, only eight L. plantarum strains grew well in cabbage-extract medium, with L. plantarum FSCM2-12 producing the highest biomass and vitamin Bsub(12) content.
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