Amena Jarjanazii* ⁽¹⁾ , Sharef Sadik ⁽²⁾  and Yaser Alomar ⁽¹⁾

(1). College of Veterinary Medicine, University of Hama, Hama, Syria.

(2).College of Petroleum and Chemical Engineering, Al-Baath University, Homs, Syria.

(*Corrsponding author: Amena Jarjanazii. E-Mail: Aameenaa1982@gmail.com).

Received: 09/09/2020                                Accepted: 28/10/2020

Abstract

This study was conducted at the laboratories of the College of Veterinary Medicine, University of Hama in 2019 with the aim of producing vitamin B12 using the Propionibacterium freudenreichii bacterial strain locally isolated from cheese whey fortified with yeast extract WBM under anaerobic fermentation conditions at a temperature of 30 °C for a period of four days. Also, The effect of nitrogen addition to the fermentation medium on the production of vitamin B12 when using locally isolated P. freudenreichii bacteria was studied, where four nitrogen sources (casein – peptone – yeast extract – sodium nitrite) were used. Fermentation was performed in conical flasks (Arlene) with a 500 ml tampon in an anaerobic incubator. Six replicates were performed for each experiment. The HPLC was also used to estimate the amount of vitamin B12 resulting from the fermentation process. The results of the study obtained proved that the best source of nitrogen was yeast extract P≤0.05 as the average total productivity of vitamin B12 when using locally isolated bacterial strains of P. freudenreichii was µg / 100 ml 635.59, as well. Best fresh cell weight was achieved when using yeast extract as a source of nitrogen as 0.285 g / 100 ml.

Keyword: B12,Propionibacterium freudenreichii, Cheese whey, Fermentation.

Full paper in Arabic: PDF