Open AccessUse of Cheese Whey for Vitamin B 12 Production
Author(s) -
E. C. Berry,
Lloyd B. Bullerman
Publication year - 1966
Publication title -
applied microbiology
Language(s) - English
Resource type - Journals
ISSN - 0003-6919
DOI - 10.1128/am.14.3.356-357.1966
Subject(s) - aeration , food science , vitamin b , vitamin , chemistry , zoology , biochemistry , biology , organic chemistry
Within the limits of this study, it was found that 5 ppm of cobalt was adequate to give good levels of vitamin B12 . The vitamin B12 precursor 5,6-dimethylbenzimidazole was found to be adequate at 10 ppm in the absence of aeration. In the presence of aeration, a zero level of precursor was found to be most desirable. The analysis of variance showed aeration to be highly significant, and the aeration and precursor interaction to be significant. No other significant effects were observed.
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