Vitamin B12 analysis in fermented cereal- and pulse-based matrices
Abstract
Vitamin B12, also known as cobalamin, is an essential water-soluble micronutrient naturally present in foods of animal origin, such as meat, seafood, eggs, milk and dairy products (Watanabe, 2007). Both humans and animals require vitamin B12 as a cofactor for the proper functioning of two enzymes: methyl malonyl-CoA mutase and methionine synthase (Banerjee & Ragsdale, 2003). Since humans cannot acquire this vitamin from their enteric bacteria, as some animals can, it is essential for humans to obtain it through their diet (Stabler & Allen, 2004). The recommended intake for adults is 4 μg/day (EFSA, 2015; Blomhoff et al., 2023). Only certain bacteria
Fields of Study & Subjects
Folate and B Vitamins Research
Food and Agricultural Sciences
Porphyrin Metabolism and Disorders
Publication details
- Journal / source
- Leuven University Press eBooks
- Pages
- 237–250
- Publication date
- 10 February 2026
- Language
- EN
- Document type
- Book chapter