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The Botanical Review

, Volume 19, Issue 2, pp 99–130 | Cite as

Production of vitamin B12 by microorganisms and its occurrence in plant tissues

  • Marjorie A. Darken
Article

Summary

During the four years which have passed since the microbiological fermentation of vitamin B12 complex was first accomplished, major developments have occurred, and the production of vitamin B12 and its various complexes has become a major fermentation industry with substantial markets in human and animal nutrition. Factors which have contributed to the highly successful developmental work on the production of this vitamin include the isolation of cultures, the selection of media, a study of the optimum conditions of temperature, aeration and agitation necessary for largescale fermentation, and the establishment of suitable recovery processes for the fermentation broths. The natural occurrence of this vitamin appears to be attributable to microorganisms and algae instead of higher plants or animals.

Keywords

Lactobacillus Botanical Review Microbiological Assay Fermentation Liquor Lactobacillus Lactis 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© The New York Botanical Garden 1953

Authors and Affiliations

  • Marjorie A. Darken
    • 1
  1. 1.Antibiotics Research DivisionHeyden Chemical CorporationPrinceton

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