Vitamin B12 production in fermented milk products

摘要

Disclosed is a fermented milk product having an increased content of in situ produced vitamin B12, wherein at least bacteria selected from the group consisting of bacteria of the strain Propionibacterium freudenreichi spp shermani B369, bacteria of the subspecies Propionibacterium freudenreichi spp freudenreichi and bacteria of the species Lactobacillus reuteri are present, which result in a content of in situ produced vitamin B12 of preferably at least 120 % of the content of in situ produced vitamin B12 achieved in absence of at least bacteria selected from the group consisting of bacteria of the strain Propionibacterium freudenreichi spp shermani B369, bacteria of the subspecies Propionibacterium freudenreichi spp freudenreichi and bacteria of the species Lactobacillus reuteri. The invention also relates to a method of preparing such a fermented milk product having an increased content of in situ produced vitamin B12, wherein milk is fermented making use of a common starter culture, and to the use of the aforementioned bacteria for increasing the content of in situ produced vitamin B12 in a fermented milk product.