Biotin (Vitamin B7)

Biotin

Japanese: ビオチン（ビタミンB7・ビタミンH）

A B vitamin involved in fatty acid synthesis and gluconeogenesis. Produced by koji mold and found in fermented foods.

Biotin, also called vitamin B7 or vitamin H, is a B vitamin that functions as a coenzyme for carboxylase enzymes, playing essential roles in fatty acid synthesis and gluconeogenesis.

Aspergillus oryzae can produce biotin, and its content has been confirmed to increase during miso fermentation. Fermented foods serve as a natural daily source of biotin.

Biotin, also important for skin and hair health, is popular as a supplement—yet drinking miso soup regularly provides a natural intake. It's one aspect of fermented foods' 'invisible nutrition.'

Related words

Aspergillus oryzae

A filamentous fungus essential for brewing miso, soy sauce, and sake. It produces abundant enzymes that break down starches and proteins, and was designated Japan's national mold in 2006.

Vitamin

Organic compounds that regulate body functions in small amounts. Many increase during fermentation, enhancing the nutritional value of fermented foods.

Niacin (Vitamin B3)

A B vitamin involved in energy metabolism. Abundant in fermented foods because koji mold produces it.

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