Enhancement of vitamin B12 in plant-based food through microbial fermentation-a sustainable food system
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Issued Date
2025-08-30
Resource Type
ISSN
03088146
eISSN
18737072
Scopus ID
2-s2.0-105002920483
Journal Title
Food Chemistry
Volume
484
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food Chemistry Vol.484 (2025)
Suggested Citation
Deokar G.S., Pathak V.A., Kshirsagar S.J., Al-Asmari F., Nirmal N. Enhancement of vitamin B12 in plant-based food through microbial fermentation-a sustainable food system. Food Chemistry Vol.484 (2025). doi:10.1016/j.foodchem.2025.144437 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/109784
Title
Enhancement of vitamin B12 in plant-based food through microbial fermentation-a sustainable food system
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Abstract
Vitamin B12 deficiency represents a notable health concern, especially among individuals adhering to plant-based dietary patterns. Understanding the biochemical mechanisms of in-situ B12 synthesis by gut microbiome and prebiotic supplementation is important for microbial fermentation strategies. This article discusses the mechanisms and applications of microbial fermentation in augmenting B12 levels, focusing on its significance in fortifying plant-derived food products. Microbial fermentation stands as a promising avenue for enhancing vitamin B12 content in plant-based foods, addressing a critical dietary concern among vegetarians and vegans. Moreover, bioavailability, regulatory considerations, and large-scale production remain a challenge and provide a scope for improvements. Future research should be focused on optimizing fermentation conditions, improving B12 stability in fortified foods, and assessing its long-term impact on human health.