Put more B12 in yogurt

8/21/2013 ~ Today’s Tidbit ~ Cow’s milk, along with no goat’s milk or coconut flakes, gets really foamy when I blend it. Apparently the probiotic concentrates in the foam if I don’t mix the probiotic with some of yesterday’s culture, because I had a whole batch NOT turn into yogurt. I had been surprised by the amount of foam, I was shocked that the whole batch stayed liquid. I tried mixing in probiotics in the afternoon, but it didn’t mix in well. The micro- organisms clung together, and they formed into jelly belly colonies rather than yogurt.

7/3/2013 ~ Yogurt Works! I had a shock this morning ~I found a notice on my door saying my home is vacant. A wave of anxiety hit, but went away quickly. For me that proves the yogurt studies that say eating yogurt reduces anxiety. Thanks, Yogurt! 6/4/2013 ~ Yogurt is so helpful to our good health that I wrote you a letter explaining why.

6/9/2013 ~ Yesterday I added Emmental cheese ~ first made in the Swiss city of Emmental ~ to my yogurt. It turned out Great. There were a lot of bubbles, most likely from the Propionibacterium freudenreichii, the B12 making bacteria.

Not surprisingly strains of this bacteria have been modified enough to be patented for industrial production of B12. My feeling is that the cheese has the unadulterated bacteria.

An interesting study was conducted to see if B12 could be made from Sago Palm waste ~~ apparently there are large groups of people who use Sago Palm for flour, wall coverings, myriad things. In any case, the study reported in the International Journal of Medicobiological Research found that the control Propionibacterium freudenreichii yielded 4.63mg/mlof vitamin B12. (**Specs are at the bottom of this page. But, they used less liquid in total than the amount I use in making yogurt.)

The “modified” bacteria they hoped would make B12, did not.

The study postulated that tomato pomace ~ a bi-product in the manufacture of tomato juice, ketchup and soup ~ could be effectively used as a substrate in the production of B12.

It’s exciting to think that eating tomato skins, seeds, etc. (tomato pomace) could be the grounds for our bodies to make B12 if we have Propionibacterium freudenreichii alive and well in our gastrointestinal systems.

Moral? Make yogurt with some Emmental cheese in it.



** The medium used for production of vitamin B12 was prepared by Ye et al., 1996.[16,17] The preculture medium along with the inoculums was poured into the production vessel aseptically. This setup was placed in the shaker for seven days. Propionibacterium freudenreichii 1950 was sub-cultured in 5ml nutrient broth and kept at 37*C for 24 hours. After incubation, it was inoculated into 20ml volume of pre-culture medium in a 100ml conical flask. For control organism, composition of production medium and control condition differed. After the incubation, biomass was assessed spectrophotomertically.

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