%0 Journal Article
%T In situ fortification of cereal by-products with vitamin B12: An eco-sustainable approach for food fortification.
%A Călinoiu LF
%A Odochean R
%A Martău GA
%A Mitrea L
%A Nemes SA
%A Ștefănescu BE
%A Vodnar DC
%J Food Chem
%V 460
%N 0
%D 2024 Dec 1
%M 39126946
%F 9.231
%R 10.1016/j.foodchem.2024.140766
%X Vitamin B12 deficiency poses significant health risks, especially among populations with limited access to animal-based foods. This study explores the utilisation of cereal bran by-products, wheat (WB) and oat bran (OB), as substrates for in situ vitamin B12 fortification through solid-state fermentation (SSF) using Propionibacterium freudenreichii. The impact of various precursors addition, including riboflavin, cobalt, nicotinamide and DMBI on vitamin B12 production, along with changes in microbial growth, chemical profiles, and vitamin B12 yields during fermentation was evaluated. Results showed that WB and OB possess favourable constituents for microbial growth and vitamin B12 synthesis. The substrates supplemented with riboflavin, cobalt, and DMBI demonstrated enhanced B12 production. In addition, pH levels are essential in microbial viability and cobalamin biosynthesis. Monosaccharides and organic acids play a crucial role, with maltose showing a strong positive association with B12 production in OB, while in WB, citric acid exhibits significant correlations with various factors.