Abstract
It was studied to elucidate whether vitamin B_<12> diffuses in the pickled radish or cucumber in "Nukamiso", a fermented rice bran products. It was found that radishes were cured slowly in fermented rice bran, and vitamin B_<12> content increased to the maximum after 7 days, while after 4-5 days in cucumbers. Moreover, it was confirmed that vitamin B_<12> added to "Nukamiso" decreased for 1-2 weeks at 30℃ by 46-58% (pH 4.0-3.8) and 44-57% (pH 4.4-4.2). Tests of various stabilizers to "Nukamiso" were also performed, and it was realized that potassium ferricyanide and potassium ferrocyanide were effective for the preservation of enriched vitamin B_<12>.
