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Figure 2.
Sample chromatograms of the vitamin B12 standard (A, 0.005 μg·mL−1) and (B, 15 μg·mL−1), vitamin B12 extracted from B12 medium fermented by strain J15 (C, 3.61 μg·mL−1), fortified skim milk (D, 1.28 μg·mL−1), fortified Amasi (E, 1.28 μg·mL−1) and fortified Kefir (F, 1.31 μg·mL−1). Retention time (t R) next to the peak marks the B12 peak.