Maintenance of a bacterial strain

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      A friend of mine claims that large amounts of animal tissue are required for the industrial production of vitamin B12. I pointed out that online articles indicate that B12 is produced through fermentation using certain species of bacteria. He claims that the strains of bacteria used for fermentation get “old” quickly and have to be replaced regularly by new ones harvested from animals. I’m skeptical about that. I think labs should be able to maintain bacteria strains for a long time, essentially forever. Who’s right? Thanks (I’ve searched online quite a bit. I see no evidence that animal tissue is required in the production of B12. However, as they say, absence of evidence is not evidence of absence. I need something stronger to convince my friend.)

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