Production of vitamin B-12 in tempeh, a fermented soybean food.

Several varieties of soybeans contained generally less than 1 ng of vitamin B-12 per g. It was found that use of a lactic fermentation typical of tropical conditions during the initial soaking of the soybeans did not influence the vitamin B-12 content of the resulting tempeh. Pure tempeh molds obtai...

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Main Authors: Liem, I T, Steinkraus, K H, Cronk, T C
Format: Artigo
Sprog:Inglês
Udgivet: 1977
Fag:
Research Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC242746/
https://ncbi.nlm.nih.gov/pubmed/563702
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