6. Tempe
Using a tropical-style lactic fermentation during the initial soaking of the soybeans had no effect on the vitamin B-12 content of the resulting tempeh, according to the researchers.
I discovered a bacterium that accompanies the mold during fermentation to be the major source of vitamin B-12 in commercial tempeh purchased in Toronto, Canada.
When the pure bacterium was reinoculated onto Halliday, hydrated, and sterilized soybeans, it produced 148 Ng of vitamin B-12 per gram.
