The popularity of plant-based foods is growing due to concerns about health, ethics (animal welfare), and the environment. However, since plants do not synthesize vitamin B12, fortification of plant-based products is strongly recommended to prevent cobalamin deficiency. The food industry generates substantial quantities of organic by-products annually, with fruit pomace - residues from juice and wine production - being among the most abundant. Due to its high perishability, but also valuable nutritional and bioactive content, effective strategies for fruit pomace management are being explored. The study aimed to enrich selected fruit pomace types with vitamin B12 and propionic acid through fermentation using Propionibacterium freudenreichii DSM 20271 and to optimize the culture matrix for efficient synthesis of metabolites. Pomace (from blue honeysuckle berries, strawberries, and grapes) was assessed for safety (pesticide and mycotoxin contamination) and nutritional properties (carbon and nitrogen sources, vitamins B2 and B3, and cobalt content) relevant to the growth of propionic acid bacteria. The fruit pomace-based matrices underwent controlled fermentation, and the influence of pomace type on the metabolism of propionic acid bacteria was investigated. Results confirmed that fruit by-products can serve as substrates for P. freudenreichii, providing essential compounds for the active metabolism of these bacteria. Importantly, the absence of contaminants supports the safe application of fruit pomace in food production. Fermentation outcomes demonstrated successful enrichment of the matrices with both vitamin B12 and propionic acid. Process optimization revealed that strawberry pomace was most effective for propionic acid synthesis, while a combination of strawberry pomace and grape pomace (in an appropriate proportion) supported optimal cobalamin production. These findings highlight the potential for valorizing fruit pomace in line with zero-waste and sustainable development principles, offering both environmental and economic benefits.
## File List:
* Readme.txt
* Composition_of_side-streams.tab
* Carbon_source_utlilization_fermentation.tab
* Bacterial_growth_fermentation.tab
* Organic_acid_production_fermentation.tab
* Organic_acid_production_chromatograms_fermentaion.tab
* Vitamin_B12_production_fermentation.tab
* pH_changes_fermentation.tab
* Standard_curves.docx
The experimental data include the following information:
- composition of side-streams: dry matter, pH and total acidity, carbon source content, nitrogen content, amico acid profile, cobalt content, vitamin B3 content,
- fermentation parameters: bacterial growth, carbon source utlization, organic acid production (propionic acid and acetic acid), vitamin B12 production, ph changes.
