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

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.

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Correspondence to Marjorie A. Darken.

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This review was written during December, 1951, and an effort has been made to include the fermentation literature appearing prior to that date. References for the chemistry and the assay are by no means definitive, and only casual regard has been given to the development of the nutritional and anti-anemic properties of the vitamin.

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Darken, M.A. Production of vitamin B12 by microorganisms and its occurrence in plant tissues. Bot. Rev 19, 99–130 (1953). https://doi.org/10.1007/BF02861845

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Keywords

  • Lactobacillus
  • Botanical Review
  • Microbiological Assay
  • Fermentation Liquor
  • Lactobacillus Lactis