A method for producing physiologically active vitamin b-12, which comprises providing an aqueous medium containing, as essential ingredients, invert molasses and a yeast product, the molasses comprising from about 4% to about 18% and the yeast product being present in an amount sufficient to provide an amino nitrogen content of about 0.048 to about 0.24%, said amounts being considered as weight percent based on the medium, inoculating said medium with culture of p.freudenreichii and fermenting over a period of several days to develop a vitamin b-12 activity. (Machine-translation by Google Translate, not legally binding)
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