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Appl Environ Microbiol. 1966 May; 14(3): 353-355
Copyright © 1966 American Society for Microbiology. All Rights Reserved.

Use of Cheese Whey for Vitamin B₁₂ Production

I. Whey Solids and Yeast Extract Levels¹

Department of Bacteriology, South Dakota State University, Brookings, South Dakota

ABSTRACT

The suitability of cheese whey as a substrate for vitamin B₁₂ production by Propionibacterium shermanii was studied. It was found that with a given level of whey solids a definite amount of yeast extract was required to give maximal yields of vitamin B₁₂. Of the levels of materials studied, 10% whey solids and 1.5% yeast extract gave the best yields of vitamin B₁₂. Most of the lactose of the whey had been utilized in all flask cultures after 168 hr at 29 C.

² Present address: Department of Dairy and Food Industry, Iowa State University, Ames.

¹ Approved for publication by the Director of the South Dakota Agricultural Experiment Station as Paper 696 in the journal series.