Biosynthesis of vitamin B12 by Propionibacterium freudenreichii subsp. shermanii ATCC 13673 using liquid acid protein residue of soybean as culture medium

Abstract

Vitamin B12 deficiency still persists, mainly caused by low intake of animal food products affecting vegetarians, vegans, and populations of underdeveloped countries. In this study, we investigate the biosynthesis of vitamin B12 by potential probiotic bacterium using an agroindustry residue, the liquid acid protein residue of soybean (LAPRS), as a low-cost, animal derivate-free alternative culture medium. Cultures of Propionibacterium freudenreichii subsp. shermanii ATCC 13673 growing in LAPRS for vitamin B12 biosynthesis were studied using the Plackett-Burman experimental approach, followed by a central composite design 2 2 to optimize the concentration of significant variables. We also performed a proteolytic treatment of LAPRS and evaluated the optimized-hydrolyzed medium influence on the microbial growth and metabolism in shaker flask and bioreactor experiments. In this all-plant source medium, P. freudenreichii subsp. shermanii produced high concentrations of cells and high amounts of vitamin B12 (0.6 mg/g cells) after process optimization. These results suggest the possibility of producing vitamin B12 by a potential probiotic bacterium in a very cheap, animal derivate-free medium to address the needs of specific population groups, at the same time reducing the production costs of this essential vitamin.

Co-cultures of Propionibacterium freudenreichii and Bacillus amyloliquefaciens cooperatively upgrade sunflower seed milk to high levels of vitamin B12 and multiple co-benefits

“…Here, the two well-performing isolates stand in a prominent line with related microbes, applied in plant-based fermentation and recognized as probiotics [ 23 , 51 ]. Strains of P. freudenreichii were shown to synthetize vitamin B 12 on plant-based materials such as barley (0.9–3.7 μg 100 g −1 ) [ 52 ], wheat (around 2.6–4.5 μg 100 g −1 ) [ 24 , 53 ], durum (1.3 μg 100 g −1 ) [ 53 ], lupin (6.0 µg 100 g −1 ) [ 54 ], sauerkraut, and vegetable juice (7.2 μg 100 g −1 ) [ 55 ].…”

Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow’s Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome

“…DHNA and ACNQ are considered to be the molecules responsible for the bifidogenic effect of propionibacteria metabolites (Hojo et al, 2002;Seki et al, 2004). In addition, the ability of P. freudenreichii to release vitamins B2 and B12 is exploited by the fermentation industry to produce food-grade vitamins, and it participates in increasing the nutritional value of food products fermented by this bacterium (LeBlanc et al, 2006;Thierry et al, 2011;Chamlagain et al, 2018;Assis et al, 2020). Finally, the production of short chain fatty acid propionate enables P. freudenreichii to modulate the proliferation/apoptosis balance both in vitro and in vivo, suggesting a role in preventing colon cancer (Cousin et al, 2012a(Cousin et al, , 2016.…”

Propionibacterium freudenreichii: General Characteristics and Probiotic Traits

“…It is also a co-factor of methylmalonyl-CoA mutase, which catalyzes a crucial step in the fermentative route to produce propionate [22]. Therefore, the growth conditions of P. freudenreichii have been optimized for the production of vitamin B12, using substrates such as cereal matrices [23,24], waste frying sunflower oil [25], tofu wastewater [26] and soybean agroindustry residue [27]. Moreover, P. freudenreichii has been genetically engineered to enhance vitamin B12 and propionate production [6,28].…”