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Appl Environ Microbiol. 1966 May; 14(3): 358-360
Copyright © 1966 American Society for Microbiology. All Rights Reserved.

Use of Cheese Whey for Vitamin B₁₂ Production

III. Growth Studies and Dry-Weight Activity¹

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

ABSTRACT

The patterns of growth and vitamin formation by Propionibacterium shermanii in whey were similar to the patterns established in other substrates. The vitamin formation was observed during the latter part of the fermentation after the organism approached maximal growth. Lactose utilization by the organism corresponded to the logarithmic-growth phase of the organism. Analyses of the dried culture showed a large increase of vitamin B₁₂ in the fermentation solids compared with unfermented dried whey. A feed analysis showed a notable increase of protein and a large decrease in nitrogen-free extract of the dried fermentation solid compared with dried whey.

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 698 in the journal series.