Natural Fortification of Foods: Microbial in situ Synthesis of Vitamin B12 and Folate in Cereal Matrix

Project Details

Description

Potential of microbes to synthesize in situ vitamins can be exploited to naturally fortify foods and to synthesize vitamins to new matrices. In this project we study vitamin B12 synthesis focusing on bacteria which are allowed to be used in food production. The focus will be on Propionibacterium freudenreichii. We study vitamin B12 synthesis mechanisms and factors affecting efficiency of the synthesis. Integrating tools of molecular microbiology with those of food chemistry and technology will give excellent ground for scientific breakthroughs. On the other hand, understanding the molecular mechanisms governing in situ vitamin B12 production will enable new innovations in production of science-based functional foods and ingredients.
StatusFinished
Effective start/end date01/09/201231/08/2016

Fields of Science

  • 416 Food Science
  • vitamin B12, folate, microbial synthesis, fortification

Research Output

Effect of the lower ligand precursors on vitamin B12 production by food-grade Propionibacteria

Chamlagain, B., Deptula, P., Edelmann, M., Kariluoto, S., Grattepanche, F., Lacroix, C., Varmanen, P. & Piironen, V., 2016, In : LWT-Food Science and Technology. 72, p. 117-124 8 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File
Open Access
File

Stability of added and in situ-produced vitamin B12 in breadmaking

Edelmann, M., Chamlagain, B. S., Santin, M., Kariluoto, S. & Piironen, V., 10 Feb 2016, In : Food Chemistry. 204, p. 21-28 8 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File