@article{fdi:010072025,
  title = {{L}actic acid fermentation as a tool for increasing the folate content of foods},
  author = {{S}aubade, {F}abien and {H}emery, {Y}ouna and {G}uyot, {J}ean-{P}ierre and {H}umblot, {C}hrist{\`e}le},
  editor = {},
  language = {{ENG}},
  abstract = {{F}olate is an essential micronutrient involved in numerous vital biological reactions. {T}he dietary consumption of naturally occurring vitamin {B}9 is often inadequate in many countries, and supplementation or fortification programs (using synthetic folic acid) are implemented to alleviate folate deficiency. {O}ther food-based alternatives are possible, such as the use of lactic acid bacteria ({LAB}) to synthesize folate during fermentation. {M}any studies have been conducted on this topic, and promising results were reported for some fermented dairy products. {H}owever, in other studies, folate consumption by {LAB} or rather low folate production were observed, resulting in fermented foods that may not significantly contribute to the recommended {B}9 intake. {I}n addition, the optimum conditions for folate biosynthesis by {LAB} are still not clear. {T}he aim of this review was thus to (i) clarify the ability of {LAB} to produce folate in food products, (ii) check if the production of folate by {LAB} in various fermented foods is sufficient to meet human vitamin {B}9 requirements and (iii) suggest ways to optimize folate production by {LAB} in fermented food products.},
  keywords = {{B}ioaccessibility ; vitamin {B}9 ; vitamer ; cereal ; {L}actobacillus ; yeasts ; stability ; process ; strain ; biosynthesis},
  booktitle = {},
  journal = {{C}ritical {R}eviews in {F}ood {S}cience and {N}utrition},
  volume = {57},
  numero = {18},
  pages = {3894--3910},
  ISSN = {1040-8398},
  year = {2017},
  DOI = {10.1080/10408398.2016.1192986},
  URL = {https://www.documentation.ird.fr/hor/fdi:010072025},
}