Effect of the amount of cobalt added to the fermentation medium on the productivity of vitamin B12 from cheese whey by Propionibacterium freudenreichii

الملخص

Vitamin B12 is considered important for humans and animals. It is used widely in food and pharmaceutical industries. As It is considered as a dietary supplement and in the treatment of malignant anemia and neuropathy. Using Biotechnology production of  vitamin B12 via microbiological  the techniques is a cheaper method for companies than the production using chemical methods, In addition , the fermentation methods are easier  compared to chemical methods.

In this study, Vitamin B12 was produced from cheese whey using Propionibacterium freudenreichii bacteria under anaerobic conditions.

 The study reported that the best yield of vitamin B12 was achieved at the concentration 10 mg / L of cobalt when 5 concentrations of cobalt (0 -5 -10 -15-20) mg / L were added. The vitamin B12 production was 556.03μg / 100 ml in the medium and 1693.9 μg / 100 mL into the microbial cells.