ArticleJournal of the science of food and agriculture2025
Pseudovitamin B
Article in Journal of the science of food and agriculture, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundFermenting soy milk with lactic acid bacteria is challenging. Generally, carbohydrates are added to enhance the acid production in soy milk. However, the yoghurt starter Lactobacillus delbrueckii subsp. bulgaricus did not succeed in fermenting soy milk supplemented with carbohydrates. If this yoghurt starter could be used with soy milk, it is expected that it would produce a yoghurt-like flavour, making soy yoghurt more appealing. In this study, we aimed to ferment soy milk using Lb. delbrueckii subsp. bulgaricus and pseudovitamin B
resultsLoigolactobacillus coryniformis SAB01 was found to produce corrinoid in soy milk, with the highest production being observed at 20 °C. The produced corrinoid was identified as pseudovitamin B
conclusionsOur findings in this study indicate that the growth of Lb. delbrueckii subsp. bulgaricus NBRC 13953 was promoted by the pseudovitamin B
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