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Valorization of fruit by-products: Vitamin B12 fortification in fruit pomace using a co-culture of propionic and lactic acid bacteria
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DOI：10.1016/j.ijfoodmicro.2026.111910.png)
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Abstract
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• Fruit pomace can be enriched with B12 through in situ fermentation. • PAB and LAB co-culture enables effective B12 production in fruit by-products. • Optimizing the ratio of fruit pomace components enhances B12 production. • Co-fermentation of PAB and LAB is a promising way for valorizing fruit by-products. • B12-fortified fruit pomace-based matrices may be useful for the food industry.
Keywords:
Propionibacterium freudenreichii
Lactiplantibacillus plantarum
Co-culture
B12
Propionic acid
Fruit pomace
Waste management
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