Fermentative production of vitamin B₁₂ by Propionibacterium shermanii and Pseudomonas denitrificans and its promising health benefits: A review

Abstract

Cobalamin, generally known as vitamin B12, is a crucial component required for humans in several physiological processes. It has been produced from sources that are derived from animals, making it difficult for vegetarians and vegans to consume the recommended amount each day. The importance of vitamin B12 in red blood cell production, DNA synthesis, and brain processes has been highlighted. Recent studies have looked at different methods of producing vitamin B12, such as microbial fermentation. Propionibacterium shermanii and Pseudomonas denitrificans have demonstrated remarkable potential as fermented sources of vitamin B12. Compared to conventional sources, the bioavailability of vitamin B12 produced by P. denitrificans and P. shermanii is more effective in meeting dietary needs. Vitamin B12 can be produced naturally by P. denitrificans. It is equipped with the enzymes and metabolic pathways required to produce this vital vitamin. The fermentation of several dietary substrates by P. shermanii can improve nutrient bioavailability. P. shermanii generates enzymes during fermentation that aid in the breakdown of complex nutrients, facilitating easier absorption and utilization by the body. The motive of the following critical evaluation is to assess the advantages of vitamin B12 for health and the capacity of P. denitrificans and P. shermanii to produce it through fermentation.