Use of Cheese Whey for Vitamin B
12
Production
-
Published:1966-05
Issue:3
Volume:14
Page:356-357
-
ISSN:0003-6919
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Container-title:Applied Microbiology
-
language:en
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Short-container-title:Appl Microbiol
Author:
Berry E. C.1,
Bullerman L. B.1
Affiliation:
1. Department of Bacteriology, South Dakota State University, Brookings, South Dakota
Abstract
Within the limits of this study, it was found that 5 ppm of cobalt was adequate to give good levels of vitamin B
12
. The vitamin B
12
precursor 5,6-dimethylbenzimidazole was found to be adequate at 10 ppm in the absence of aeration. In the presence of aeration, a zero level of precursor was found to be most desirable. The analysis of variance showed aeration to be highly significant, and the aeration and precursor interaction to be significant. No other significant effects were observed.
Publisher
American Society for Microbiology
Subject
General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine
Reference2 articles.
1. Use of cheese whey for vitamin B12 production. I. Whey and yeast extract levels;BULLERMAN L. B.;Appl. Microbiol.,1966
2. The biochemistry of vitamin B12 fermentation;MERVYN L.;Progr. Ind. Microbiol.,1964
Cited by
1 articles.
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