Premium
Vitamin B 12 Activity in Miso and Tempeh
Author(s) -
TRUESDELL DELORES D.,
GREEN NANCY R.,
ACOSTA PHYLLIS B.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06650.x
Subject(s) - food science , vitamin , fermentation , chemistry , pasteurization , vitamin b , vitamin c , biochemistry
The USP microbiological assay with L. leichmannii , ATCC 7830, was used to determine vitamin B 12 activity in light rice miso, dark rice miso, barley miso, tempeh and tempeh burger. Unpasteurized misos were found to have the highest B 12 content, averaging 0.21 μg/ 100g. Vitamin B 12 activity in miso ranged from a high of 0.25 μg/ 100g in barley miso to a low of 0.15 μg/100g in light rice miso. Pasteurized tempeh contained 0.12 μg vitamin B 12 per 100g food. Tempeh burger contained 0.06 to 0.11 μ g vitamin B 12 per 100g food. The variation in vitamin B 12 activity found in these products may be due to different conditions used or produced during fermentation. Collaborative studies are needed and assessment of vitamin B 12 pseudoform activity before these foods can be considered a source of vitamin B 12 .