Use of Cheese Whey for Vitamin B12 Production I. Whey Solids and Yeast Extract Levels

摘要

The suitability of cheese whey as a substrate for vitamin B12 production by Propionibacterium shermanii was studied. It was found that with a given level of whey solids a definite amount of yeast extract was required to give maximal yields of vitamin B12. Of the levels of materials studied, 10% whey solids and 1.5% yeast extract gave the best yields of vitamin B12. Most of the lactose of the whey had been utilized in all flask cultures after 168 hr at 29 C.