Microbial thiamine production

Samenvatting

Thiamine is a meat aroma precursor, therefore important for delivering flavour to meat replacers. We investigated the possibility of producing thiamine via fermentation. We especially focused on studying its production in Bakers’s yeast (Saccharomyces cerevisiae), and Bacillus subtilis. We concluded this work by innovating natto, a traditional Japanese fermented product, by using a combination of strains and fermentation substrates. This work shed light on previously unknown aspects of microbial production of thiamine, although this process still remains challenging.