An easier way to go vegan, Vitamin B12 CAN be produced during grain fermentation

The highest production was found in the rice bran (ca. 742 ng/g dw), followed by the buckwheat bran (ca. 631 ng/g dw), after fermentation. Meanwhile, the addition of L. brevis was able to dominate indigenous microbes during fermentation and thus greatly improve microbial safety during the fermentation of different grain materials. #b12 #vegan #fermentation https://helda.helsinki.fi/bitstream/handle/10138/317682/insitufo.pdf?sequence=1&isAllowed=y In situ fortification of vitamin B12 in grain materials by fermentation withPropionibacterium freudenreichii, Chong Xie ISBN 978-951-51-6355-4 (PAPERBACK) ISBN 978-951-51-6356-1 (PDF, http://ETHESIS.HELSINKI.FI) ISSN 0355-1180 UNIGRAFIA HELSINKI 2020

Author: Ralph Turchiano

In short, I review clinical research on an almost daily basis. What I post tends to be articles that are relevant to the readers in addition to some curiosities that have intriguing potential. As a hobby, I truly enjoy the puzzle-solving play that statistics and programming as in the python language bring to the table. I just do not enjoy problem-solving, I love problem-solving and the childlike inspiration and exploration of that innocent exhilaration of discovering something new. Enjoy ;-)