Guava (Psidium guajava) pulp was fermented with Lactobacillus plantarum WU‐P19 to a product rich in microbially produced vitamin B12 and conjugated linoleic acid. Different initial sucrose levels were tested in the pulp in different fermentations. The 36‐hr fermented material had a pH of 3.3–3.4, a lactic acid content of 7.6–8.2 g/L, and a viable L. plantarum count of 10^8.51–10^8.56 cells/ml. The fermented pulp was used to make a novel food product, the guava gummy jelly. The guava gummy jelly formulation that was most accepted by a panel of tasters, comprised of 100 g (fresh weight) of fermented guava pulp, 20 g of sucrose, 11 g of glucose syrup, 6 g of gelatin and 0.5 g of citric acid. A 1‐g portion of this tasty product could fully meet the daily requirements of vitamin B12, an essential nutrient that is deficient in many diets.

中文翻译：

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番石榴果肉发酵并加工成富含维生素B12的产品

用植物乳杆菌WU-P19将番石榴（Psidium guajava）浆发酵成富含微生物产生的维生素B12和共轭亚油酸的产品。在不同的发酵中在果肉中测试了不同的初始蔗糖水平。经过36小时发酵的材料的pH值为3.3-3.4，乳酸含量为7.6-8.2 g / L，可行的植物乳杆菌计数为10 ^8.51 –10 ^8.56 细胞/毫升 发酵后的果肉被用来制作一种新颖的食品，番石榴软糖果冻。一组品尝者最常接受的番石榴软糖果冻配方，包括100克（鲜重）发酵的番石榴果肉，20克蔗糖，11克葡萄糖浆，6克明胶和0.5克柠檬酸。这种美味产品的1克部分可以完全满足维生素B12的日常需求，维生素B12是许多饮食中所缺乏的必需营养素。