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KMID : 0370219590040010050
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Yakhak Hoeji
1959 Volume.4 No. 1 p.50 ~ p.52
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Biochemical Studies on Korean Fermented Foods. VIII Studies on Vitamin B12 Contents of the Fermented Foods in Korea
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이인재/Lee IJ
김성익/허금/Kim SI/Haw K
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Abstract
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In order to know contents of vitamin B12 in the fermented foods in Korea, the contents of this vitamin are studied on the following foods; kimchies (pickled vegetables)............39 chukkals (fermented and salted sea foods)........8 fermented soy-bean products..............5 the kimchies and fermented soybean products studied in this paper, are from individual homes and chukkals are from markets. The content of vitamin B12 is estimated by the microbiological assay method using lactobacillus leichmannii ATCC 7830. Details for assay are indicated in the original part of this paper. The pseudo-vitamin B12 substances as thymidine which is active to the growth of lactobacillus leichmannii, are eliminated by the alkali treatment method of sample solution. According to the results as indicated in the table, the following conclusions are summarized; 1. Vitamin B12 contents of kimchies for winter season are 1. 03 to 1. 52mcg% in average. The hobakk-kimchi which contain the highest content of vitamin B12 is not popular one among Korean. 2.Chukkals contain much higher content of vitamin B12 varying from 0.91 to 11.10mcg%. 3.The soybean fermented foods, as kanjang, denjang, kochojang, contain lower content of vitamin B12 varying from 0. 08 to 0. 52mcg% containing higher content of pseudo-vitamin. 4.Based on daily consumption of kimchi in winter season by Chai, the consumption of this vitamin through kimchi is about 3mcgs daily per capita.This will be a quite source of thisvitamin for Korean as vitamin C.
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