@article{fdi:010071070,
  title = {{A}bility of lactobacilli isolated from traditional cereal-based fermented food to produce folate in culture media under different growth conditions},
  author = {{G}reppi, {A}. and {H}emery, {Y}ouna and {B}errazaga, {I}. and {A}lmaksour, {Z}. and {H}umblot, {C}hrist{\`e}le},
  editor = {},
  language = {{ENG}},
  abstract = {{F}olates are essential vitamins ({B}9). {L}actic acid bacteria ({LAB}) can be used to increase the folate levels in foods during fermentation. {H}ere, 151 {LAB} strains isolated from fermented food were screened for folate production. {F}olates were extracted by heat treatment coupled with enzymatic extraction. {T}otal, extra and intracellular folate were quantified by microbiological assay. {M}ost {L}actobacillus plantarum and {L}actobacillus fermentum strains synthesized folate, {P}ediococcus pentosaceus strains consumed folate, and {P}ediococcus acidilactici strains either consumed or produced. {S}even strains were further examined for their ability to synthesize or consume folate during growth in rich folate medium ({MRS}) and folate-free medium ({FACM}). {F}or most strains, the differences observed in {MRS} were attenuated in {FACM}. {L}. fermentum 8.2 and {L}. plantarum 6.2 produced the highest levels of folates in {MRS} (97 and 93 ng.m{L}(-1)) and {FACM} (29 and 44 ng.m{L}(-1)). {I}n most cases, production reached a maximum from 9 or 11 h to 24 h. {I}ncubations in {FACM} with mixed {LAB} cultures showed that folate production is not additive. {W}e demonstrated how biosynthesis of folate by {LAB} depends on species, strains, and is highly influenced by time and medium composition. {C}haracterized {LAB} strains can be further explored for novel folate bioenriched functional food.},
  keywords = {{F}olate ; {F}ermented products ; {L}actic acid bacteria ; {V}itamin fortification},
  booktitle = {},
  journal = {{LWT}-{F}ood {S}cience and {T}echnology},
  volume = {86},
  numero = {},
  pages = {277--284},
  ISSN = {0023-6438},
  year = {2017},
  DOI = {10.1016/j.lwt.2017.08.007},
  URL = {https://www.documentation.ird.fr/hor/fdi:010071070},
}