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It has been produced from sources that are derived from animals, making it difficult for vegetarians and vegans to consume the recommended amount each day. The importance of vitamin B\n                    <jats:sub>12<\/jats:sub>\n                    in red blood cell production, DNA synthesis, and brain processes has been highlighted. Recent studies have looked at different methods of producing vitamin B\n                    <jats:sub>12<\/jats:sub>\n                    , such as microbial fermentation.\n                    <jats:italic>Propionibacterium shermanii<\/jats:italic>\n                    and\n                    <jats:italic>Pseudomonas denitrificans<\/jats:italic>\n                    have demonstrated remarkable potential as fermented sources of vitamin B\n                    <jats:sub>12<\/jats:sub>\n                    . Compared to conventional sources, the bioavailability of vitamin B\n                    <jats:sub>12<\/jats:sub>\n                    produced by\n                    <jats:italic>P. denitrificans<\/jats:italic>\n                    and\n                    <jats:italic>P. shermanii<\/jats:italic>\n                    is more effective in meeting dietary needs. Vitamin B\n                    <jats:sub>12<\/jats:sub>\n                    can be produced naturally by\n                    <jats:italic>P. denitrificans<\/jats:italic>\n                    . It is equipped with the enzymes and metabolic pathways required to produce this vital vitamin. The fermentation of several dietary substrates by\n                    <jats:italic>P. shermanii<\/jats:italic>\n                    can improve nutrient bioavailability.\n                    <jats:italic>P. shermanii<\/jats:italic>\n                    generates enzymes during fermentation that aid in the breakdown of complex nutrients, facilitating easier absorption and utilization by the body. The motive of the following critical evaluation is to assess the advantages of vitamin B\n                    <jats:sub>12<\/jats:sub>\n                    for health and the capacity of\n                    <jats:italic>P. denitrificans<\/jats:italic>\n                    and\n                    <jats:italic>P. shermanii<\/jats:italic>\n                    to produce it through fermentation.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.4428","type":"journal-article","created":{"date-parts":[[2024,10,1]],"date-time":"2024-10-01T02:39:22Z","timestamp":1727750362000},"page":"8675-8691","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":27,"title":["Fermentative production of vitamin B\n                    <sub>12<\/sub>\n                    by\n                    <i>Propionibacterium shermanii<\/i>\n                    and\n                    <i>Pseudomonas denitrificans<\/i>\n                    and its promising health benefits: A review"],"prefix":"10.1002","volume":"12","author":[{"given":"Anjali","family":"Tripathi","sequence":"first","affiliation":[{"name":"Department of Biotechnology, Sharda School of Engineering and Technology Sharda University  Greater Noida India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9818-5805","authenticated-orcid":false,"given":"Vinay Kumar","family":"Pandey","sequence":"additional","affiliation":[{"name":"Research and Development Cell, Biotechnology Department Manav Rachna International Institute of Research and Studies (Deemed to Be University)  Faridabad Haryana India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Parmjit S.","family":"Panesar","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal  Punjab 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