Scientists discovered and mapped the genetic blueprint of a special bacteria found in Austrian cheese that could be used to make plant-based foods more nutritious. This bacteria, called Propionibacterium freudenreichii J117, naturally produces vitamin B12, which is important for energy and brain health. Researchers used advanced technology to read the bacteria’s complete genetic code and confirmed it’s safe to use in food production. This discovery could help food companies create healthier plant-based products like fermented rice and other foods that contain more vitamins naturally.

The Quick Take

  • What they studied: Scientists wanted to understand the genetic makeup of a special bacteria from cheese to see if it could be safely used to add more vitamins to plant-based foods.
  • Who participated: This wasn’t a study with human participants. Instead, researchers isolated one strain of bacteria from Austrian Vorarlberger Bergkäs cheese and analyzed its genetic code.
  • Key finding: The bacteria’s complete genetic blueprint was successfully mapped, and importantly, it doesn’t contain any genes that make it resistant to antibiotics—which means it’s safe for food use.
  • What it means for you: This research suggests that plant-based foods made with this bacteria could naturally contain more vitamin B12 and other nutrients. However, this is early-stage research, and these foods aren’t widely available yet.

The Research Details

Scientists took a sample of bacteria from a traditional Austrian cheese and grew it in the lab under special conditions without oxygen (since this bacteria naturally lives in that environment). They then extracted the bacteria’s DNA and used cutting-edge sequencing technology called PacBio Sequel II, which reads very long stretches of genetic code accurately. This technology is like taking a detailed photograph of the entire instruction manual inside the bacteria’s cells. The genetic information was then organized and labeled using computer programs that identify different genes and their functions. Finally, researchers checked whether the bacteria had any genes that could resist antibiotics, which is an important safety test for bacteria used in food.

Understanding the complete genetic code of this bacteria is important because it allows scientists to confirm the bacteria is safe before using it in food production. It also helps researchers understand exactly how the bacteria makes vitamin B12 and other nutrients, which could lead to better ways of using it in food fermentation.

This is a high-quality genetic study because it used state-of-the-art sequencing technology that provides very accurate results. The researchers thoroughly checked the bacteria for safety concerns and made all their data publicly available for other scientists to review. The main limitation is that this is a single bacterial strain from one cheese, so results may not apply to all similar bacteria.

What the Results Show

The researchers successfully decoded the complete genetic blueprint of the P. freudenreichii J117 bacteria. The genome consists of two circular DNA structures and contains thousands of genes. Importantly, the bacteria does not carry any genes that would make it resistant to antibiotics, which is a critical safety requirement for bacteria used in food. The genetic code also revealed the bacteria has the ability to produce vitamin B12, which is the key nutrient that makes this strain valuable for food applications. All of this genetic information has been carefully organized and labeled so other scientists can study it.

The analysis identified other important features of the bacteria, including genes related to flavor production and genes that help the bacteria survive in fermented food environments. The bacteria also contains CRISPR arrays, which are natural defense systems against viruses. These additional findings suggest the bacteria could contribute multiple benefits to fermented foods beyond just vitamin B12 production.

This research builds on previous work showing that P. freudenreichii bacteria can enhance nutrition in fermented foods. This study provides the detailed genetic evidence supporting why this particular strain is effective. The safety profile (no antibiotic resistance genes) is consistent with what scientists expect from food-grade bacteria strains.

This research only examined one bacterial strain from one cheese, so the findings may not apply to all similar bacteria. The study is primarily a genetic analysis rather than a test of how well the bacteria actually works in food production. Additionally, while the genetic code shows the bacteria can make vitamin B12, the study doesn’t measure how much vitamin B12 is actually produced in real food applications.

The Bottom Line

This research supports the potential use of P. freudenreichii J117 in plant-based fermented foods as a natural way to increase vitamin B12 content. The safety profile is encouraging. However, consumers should wait for additional research showing how much nutrition is actually added to foods and how stable these nutrients remain during storage. Confidence level: Moderate—the genetic evidence is strong, but real-world food applications need further testing.

This research is most relevant to people who follow plant-based diets and are concerned about getting enough vitamin B12, which is naturally found mainly in animal products. Food manufacturers interested in creating more nutritious plant-based products should also pay attention. People with antibiotic sensitivities or concerns about food safety will appreciate the safety testing. This research is less immediately relevant to people who eat animal products regularly, as they typically get sufficient B12 from their diet.

This is foundational research, so practical applications in consumer products are likely still 2-5 years away. Scientists need to conduct additional studies showing how well the bacteria works in actual food production and how long the added nutrients last.

Want to Apply This Research?

  • Track vitamin B12 intake by logging fermented plant-based foods and their serving sizes. Note the brand and product type to monitor when B12-enhanced versions become available. Record energy levels and mood weekly, as B12 affects these factors.
  • Set a reminder to research and try new fermented plant-based products as they become available. If you follow a plant-based diet, use the app to compare your current B12 sources and plan to incorporate new fortified fermented foods once they’re on the market.
  • Create a long-term tracker for plant-based protein and B12 sources. When B12-enhanced fermented foods become commercially available, log your consumption and note any changes in energy, mood, or overall wellness. Share this data with your healthcare provider during annual check-ups.

This research describes the genetic analysis of a bacteria strain and does not represent a clinical study in humans. While the genetic evidence suggests this bacteria is safe for food use, actual food products containing this bacteria are not yet widely available for consumer purchase. Anyone considering dietary changes, especially those with vitamin B12 deficiency or absorption issues, should consult with a healthcare provider or registered dietitian before relying on new food sources for essential nutrients. This article is for informational purposes only and should not replace professional medical advice.