Fermentative production of vitamin B by and and its promising health benefits: A review.

Cobalamin, generally known as vitamin B, is a crucial component required for humans in several physiological processes. It has been produced from sources that are derived from animals, making it difficult for vegetarians and vegans to consume the recommended amount each day. The importance of vitamin B in red blood cell production, DNA synthesis, and brain processes has been highlighted. Recent studies have looked at different methods of producing vitamin B, such as microbial fermentation. and have demonstrated remarkable potential as fermented sources of vitamin B. Compared to conventional sources, the bioavailability of vitamin B produced by and is more effective in meeting dietary needs. Vitamin B can be produced naturally by . It is equipped with the enzymes and metabolic pathways required to produce this vital vitamin. The fermentation of several dietary substrates by can improve nutrient bioavailability. generates enzymes during fermentation that aid in the breakdown of complex nutrients, facilitating easier absorption and utilization by the body. The motive of the following critical evaluation is to assess the advantages of vitamin B for health and the capacity of and to produce it through fermentation.