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Bioscience, Biotechnology, and Biochemistry
Vol. 67 (2003) No. 11 P 2480-2482

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http://doi.org/10.1271/bbb.67.2480

Food & Nutrition Science Notes

  Porphyra yezoensis (Susabinori, an edible purple laver), which was cultured aseptically for 12 weeks and then lyophilized, contained 50±2 μg/g of vitamin B12 per 100 g dry weight. Coenzyme forms of vitamin B12 (about 60% of the total vitamin B12) were found in the cultured purple laver aseptically, which may have the ability to biosynthesize the coenzymes.

Copyright © 2003 by Japan Society for Bioscience, Biotechnology, and Agrochemistry

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