Abstract
The amounts of vitamin B12 (16.3 ± 5.8 µg/100 g) determined with the Lactobacillus microbiological method were about 5.4‐fold greater in various fish sauces (n = 15) made in Japan than the values (3.0 ± 2.0 µg/100 g) determined with the intrinsic factor‐based chemiluminescence method. Corrinoid compounds found in the selected nine fish sauces were separated with silica gel 60 thin layer chromatography (TLC) and determined with the microbiological method, indicating that most B12 is derived from unidentified corrinoid compounds. These results suggest that fish sauce may not be suitable for use as a vitamin B12 source.
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