Advances in microbial fermentation of agro-industrial and food waste for sustainable vitamin B12 production

Vitamin B12 (cobalamin) is an important nutrient for humans, which influences nervous system function, red blood cell production, and DNA synthesis. Although the sources of vitamin B12 in natural forms come from animal-based products, this poses problems for vegetarians and populations in resource-limited settings. To tackle this challenge, this study suggests an innovative approach to sustainably produce vitamin B12 from food waste substrates via microbial fermentation. It analyses the potential of various food waste streams, such as fruit and vegetable skins, brewery spent grain, and agro-industrial waste, as nutrient-rich and cost-effective substrates for microbial biosynthesis. Important microbial strains, including Propionibacterium freudenreichii, Pseudomonas denitrificans, and Bacillus megaterium, have been explained in this study, with how genetic and metabolic engineering approaches could be used to increase Vitamin B12 production. The analysis of the economic feasibility and sustainability of this biotechnology solution identifies potentially viable options for future research, including the implementation of circular bioeconomy systems and waste valorization. This study has found that it is important to address some limitations, including technical potential, regulatory availability, use of non-traditional substrates, microbial strain optimization, and safety concerns.