Possibilities and Limitations of Vitamin B12 Fortification in Fermented Plant-Based Foods – a postgraduate student literature review

Jannis Flammersfeld; Lena Holocher; Anne Jörlemann; Volker Krömker; Lilian Reichel; Domenick Ritter; Michel Tönnis; Michelle Vorrath

Authors

Jannis Flammersfeld
Lena Holocher
Anne Jörlemann
Volker Krömker
Lilian Reichel
Domenick Ritter
Michel Tönnis
Michelle Vorrath

Keywords:

bioavailability, cobalamins

Abstract

People who follow a vegetarian or vegan diet could develop a vitamin B12 deficiency. The microbial fermentation of plant-based foods may lead to an increase in vitamin B12 levels in these foods. This narrative review investigated to what extent and how the fermentation of suitable foods can produce amounts of vitamin B12 that are bioavailable to humans. A literature search in PubMed and Google Scholar identified 15 articles on this topic that were used for this review. The studies confirm that the fermentation-based enrichment of bioavailable active vitamin B12 in plant-based foods represents a potential strategy to achieve the quantities deemed necessary. In most cases, cereal- or soybean-based foods were fermented using Propionibacterium (P.) freudenreichii. Vitamin B12 levels up to 11.1 μg/100 g dry matter were determined in plant-based foods. Future research should address the sensory acceptance of fortified foods as well as the stability of vitamin B12 during storage and thermal processing and ensure that the analytical methods reliably identify bioavailable vitamin B12.

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