Determination of Vitamin B<sub>12</sub> Content of Sauerkraut (Pickled Cabbage) Products and Plant-Derived Lactic Acid Bacteria

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  • BITO Tomohiro
    Faculty of Agriculture, School of Agricultural, Life and Environmental Sciences, Tottori University
  • FUJII Kumiko
    Faculty of Agriculture, School of Agricultural, Life and Environmental Sciences, Tottori University
  • SHIMIZU Tomoko
    Faculty of Agriculture, School of Agricultural, Life and Environmental Sciences, Tottori University
  • KITAMURA Yuko
    Faculty of Agriculture, School of Agricultural, Life and Environmental Sciences, Tottori University
  • TANIOKA Yuri
    Faculty of Applied Biological Science, Department of Nutritional Science, Tokyo University of Agriculture
  • TAKENAKA Shigeo
    Graduate School of Comprehensive Rehabilitation, Osaka Prefecture University
  • YABUTA Yukinori
    Faculty of Agriculture, School of Agricultural, Life and Environmental Sciences, Tottori University
  • FURUSHO Tadasu
    Faculty of Applied Biological Science, Department of Nutritional Science, Tokyo University of Agriculture
  • AIMI Tadanori
    Faculty of Agriculture, School of Agricultural, Life and Environmental Sciences, Tottori University
  • SCHWARZ Joachim
    Medical Practice Dr Med. Joachim Schwarz
  • WATANABE Fumio
    Faculty of Agriculture, School of Agricultural, Life and Environmental Sciences, Tottori University

Bibliographic Information

Other Title
  • 植物由来の乳酸菌を用いたビタミンB<sub>12</sub>強化ザワークラウト（キャベツの漬物）の調製
  • Determination of Vitamin B₁₂ Content of Sauerkraut (Pickled Cabbage) Products and Plant-Derived Lactic Acid Bacteria

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Abstract

<p>　Vitamin B12 content of four types of commercially available sauerkraut (pickled cabbage) products was determined and characterized. Although one product contained considerable vitamin B12 content (approximately 0.5μg/100g wet weight), the remaining three products contained only traces of vitamin B12. Subsequent liquid chromatography/electrospray ionization-tandem mass spectrometry analyses revealed that most of the corrinoids found in the high-vitamin B12 sample was pseudo-vitamin B12, an inactive corrinoid compound, thereby suggesting that this sauerkraut product is not a suitable source of vitamin B12. Vitamin B12 content in 16 Lactobacillus strains isolated from vegetables and fruits and their products was determined. Although all lactic acid bacteria grew well in vitamin B12-deficient medium, only eight L. plantarum strains grew well in cabbage-extract medium, with L. plantarum FSCM2-12 producing the highest biomass and vitamin B12 content.</p>

Journal

  • Food Preservation Science

    Food Preservation Science 44 (6), 293-301, 2018

    Japan Association of Food Preservation Scientists

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