Description
This study is on the production of vitamin (b12) enriched dairy product using ‘probiotic cultures’. The experiment was designed using five treatments with starter inocula as home-made curd (T1), Propionibacterium freudenreichii (T2), Lactobacillus acidophilus (T3), Propionibacterium freudenreichii + Lactobacillus acidophilus (T4) and yoghurt (T5). Milk was fermented at 37 °C for 8 h using these starter cultures. The developed product after fermentation was analyzed for vitamin B12 content, physico-chemical properties and was subjected to sensory evaluation. Treatment T2 with inoculum Propionibacterium freudenreichii was found to produce the significantly highest vitamin B12 (10.37 µg 100mL-1) along with the best score (8.15) of acceptance for sensory evaluation parameters. The second best sensory score was given to treatment T5 (7.9) while the second highest vitamin B12 production was found in treatment T4 (8.34 µg 100mL-1). One serving of the product (10.37µg100mL-1) provides vitamin B12 more than recommended daily allowance (2.4 µg).
TABLE OF CONTENTS
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
CHAPTER ONE
INTRODUCTION
1.1 Background of the study
- Statement of the problem
- Aim/objective of the study
- Significance of the study
- Scope of the study
CHAPTER TWO
LITERATURE REVIEW
- Overview of Vitamin B12
- Significance of Vitamin B12 in Human Nutrition
- Vitamin B12: Biochemical Properties and Nutritional Significance
- Vitamin B12: Biochemical Properties and Nutritional Significance
- Microbial Biosynthesis of Vitamin B12
- Probiotic Selection for Vitamin B12 Enrichment
- Dairy as a Fermentation Matrix for Vitamin B12 Enrichment
- Fermentation Optimization Parameters for Enhanced B12 Production
- Bioavailability and Stability Considerations
- Regulatory and Market Perspectives
- Technological Challenges and Future Directions
CHAPTER THREE
- MATERIALS AND METHODS
- Study Area
- Starter cultures
- Treatments
- Preparation of vitamin B12 standards
- High Pressure Liquid Chromatography (HPLC)
- Titrable acidity
- Total soluble solids
- Microbial population in the product
- Sample extraction
- Sensory evaluation
CHAPTER FOUR
4.1 Result and Discussion
CHAPTER FIVE
- Conclusion
- Recommendation
References
CHAPTER ONE
1.0 Introduction
1.1 Background of the study
Vitamin B12 (cobalamin) is an indispensable micronutrient that plays crucial roles in DNA synthesis, erythropoiesis, and neurological function (Watanabe et al., 2013). As a corrinoid compound synthesized exclusively by prokaryotes, its bioavailability in human nutrition depends entirely on animal-derived foods or fortified products (Green et al., 2017). This biochemical constraint creates significant public health challenges, with global prevalence of deficiency estimated at 6-20%, disproportionately affecting vegetarians, elderly populations, and residents of developing regions (Pawlak et al., 2013). The clinical manifestations of deficiency range from megaloblastic anemia to irreversible neurological damage, underscoring the need for effective intervention strategies (Hannibal et al., 2016).
Recent research has demonstrated the potential of probiotic microorganisms, particularly Lactobacillus and Bifidobacterium strains, to biosynthesize bioactive B₁₂ during dairy fermentation (Taranto et al., 2003). This biotechnological approach offers distinct advantages over conventional fortification methods, including enhanced bioavailability and the synergistic benefits of probiotic activity (Degnan et al., 2014). Dairy matrices serve as ideal substrates for this process due to their nutritional compatibility, global consumption patterns, and established fermentation protocols (Allen, 2008). However, significant variability exists among bacterial strains in their capacity for cobalamin production, necessitating rigorous screening and optimization (Watanabe et al., 2013).
The development of B12-enriched fermented dairy products presents both opportunities and challenges. While this approach aligns with growing consumer demand for functional foods, it must address technical hurdles including strain selection, fermentation parameter optimization, and product stability (Green et al., 2017). Furthermore, regulatory considerations and market acceptance pose additional barriers to implementation (Pawlak et al., 2013). This study aims to systematically evaluate the potential of probiotic cultures for sustainable B12 fortification, with particular focus on yield optimization, bioavailability assessment, and product characterization. The findings will contribute to the development of novel dietary solutions for B12 deficiency while advancing understanding of microbial vitamin biosynthesis in food matrices (Taranto et al., 2003).
1.2 Statement of the problem
Vitamin B12 is necessary for the formation and maturation of red blood cells and the synthesis of DNA (deoxyribonucleic acid), which is the genetic material of cells. Vitamin B12 is also necessary for normal nerve function. Good sources of vitamin B12 include meats (especially beef, pork, liver, and other organ meats), eggs, fortified cereals, milk, clams, oysters, salmon, and tuna. Unlike most other vitamins, B12 is stored in substantial amounts, mainly in the liver, until it is needed by the body. If a person stops consuming the vitamin, the body’s stores of this vitamin usually take about 3 to 5 years to exhaust. A deficiency in vitamin B12 can lead to various health problems, including fatigue, weakness, nerve damage, and anemia, impacting the nervous system, red blood cell production, and overall well-being. The important role vitamin B12 plays in our system prompted this study.
1.3 Aim and objectives of the study
The aim of this work to carry out a study on the production of vitamin (B12) enriched dairy product using ‘probiotic cultures’.
The objectives of the study are:
- To produce ‘probiotic cultures’ based vitamin (B12) enriched dairy product using available materials.
- To study the importance of vitamin (B12) to our body
- To study various available ingredients that can use in vitamin (B12) production.
1.4 Scope of the study
Milk is considered as a vegetarian food and forms the complete medium for many beneficial microorganisms. Hence, this property of milk was considered to develop a probiotic product of Propionibacterium freudenreichii. The scope of this work covers developing vitamin B12 enriched milk based fermented product using Propionibacterium freudenreichii, that contains higher quantity of vitamin B12 than the local curds by using the standard checks such as yoghurt cultures (Lactobacillus bulgaricus and Streptococcus thermophilus).
1.5 Significance of the study
This study will serve a means of exposing the student involved on how to produce ‘probiotic cultures’ based vitamin (B12) enriched dairy product using available materials.
The study will also serve as a means of enlightening readers on the importance of vitamin (B12) to our body.
In this study, student and readers of this work will be able to understand various available ingredients that can use in vitamin (B12) production.
CHAPTER FIVE
5.1 CONCLUSION AND RECOMMENDATION
Fermented milk products are considered as the suitable vehicles of probiotics by supplementing them with starter cultures (Parmjit, 2011). The fermented milk product had the significant amount of vitamin B12 along with the probiotic culture of Propionibacterium freudenreichii. Hence, this product may serve as a nutraceutical for prevention of vitamin B12 deficiency in vegetarians and vegans population, also provides the numerous health benefits of the probiotic cultures upon regular usage. Furthermore, Propionibacterium freudenreichii can be used as a starter culture in homemade curd production to improve availability of dietary vitamin B12 as the beverage serves higher quantity of vitamin B12 than the recommended daily allowance. Finally, am recommending that other methods of production of vitamin B12 be used in the future study.
