A Systematic Assesment on Vitamins (B2, B12) and GABA Profiles in Fermented Soy Products Marketed in China

This study aimed to provide comprehensive health beneficial profiles of fermented soy products and further provide reference values of vitamin B2 and B12 and GABA enrichment products. High performance liquid chromatography (HPLC) analyses were applied to systemically investigate the vitamins and GABA. The highest vitamin B2 content of 6.06 μg g−1 was detected in “Wangzhihe” sufu. All natto samples showed relatively higher vitamin B2 content with an average value of 3.35 μg g−1 compared to the other fermented soy products. “Liubiju” dry yellow soybean paste was detected with the highest vitamin B12 content of 732.94 ng g−1. All sufu samples presented relatively higher GABA levels with an average value of 11.58 mg g−1. Fermented soy products could be used as supplements of vitamins and bioactive substances such as GABA. It can be concluded that fermentation can be used as an alternative method to chemical synthesis of vitamin B12 and GABA. Practical Applications Presented information will guide consumers to choose fermented soy product to gain health benefit components, especially for vegetarian to find food sources of vitamin B12. The study will help food manufacturers to understand secondary metabolites production through fermentation. Current results make food industry commercially feasible to produce special amino acids (such as GABA) and vitamins B2 and B12.