The suitability of cheese whey as a substrate for vitamin B12 production by Propionibacterium shermanii was studied. It was found that with a given level of whey solids a definite amount of yeast extract was required to give maximal yields of vitamin B12. Of the levels of materials studied, 10% whey solids and 1.5% yeast extract gave the best yields of vitamin B12. Most of the lactose of the whey had been utilized in all flask cultures after 168 hr at 29 C.
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Bullerman et al. (1966) studied this question.
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