 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Influence of Lactobacillus casei in Production of High Vitamin B12-Tempeh) ผู้เขียน: Warawut Krusong,  ดร.บุษบา ยงสมิทธ์, ศาสตราจารย์ , Priscilla C. Sanchez สื่อสิ่งพิมพ์:pdf AbstractThe use of Lactobacillus casei during soaking of soybeans at 30oC for 15 hr did not influence the vitamin B12 content of the resulting tempeh produced not only by Rhizopus oligosporus but also by the Rhizopus and Propionibacterium shermanii 1250. Moreover, the vitamin B12 in tempeh produced by mixed cultures of Lactobacillus and Propionibacterium (147.4 ng/100g) was significantly lower than that of tempeh produced by the Propionibacterium alone (185.3 ng/100g). It was found that the Propionibacterium was inhibited at low pH due to the acid produced by the Lactobacillus and it could not compete for the common substrate. Consequently, inoculation of Lactobacillus was resulted in decreasing of vitamin B12 normally produced by the Propionibacterium. |