%0 Journal Article
%9 ACL : Articles dans des revues avec comité de lecture répertoriées par l'AERES
%A Saubade, Fabien
%A Hemery, Youna
%A Guyot, Jean-Pierre
%A Humblot, Christèle
%T Lactic acid fermentation as a tool for increasing the folate content of foods
%D 2017
%L fdi:010072025
%G ENG
%J Critical Reviews in Food Science and Nutrition
%@ 1040-8398
%K Bioaccessibility ; vitamin B9 ; vitamer ; cereal ; Lactobacillus ; yeasts ; stability ; process ; strain ; biosynthesis
%M ISI:000423430300009
%N 18
%P 3894-3910
%R 10.1080/10408398.2016.1192986
%U https://www.documentation.ird.fr/hor/fdi:010072025
%> https://www.documentation.ird.fr/intranet/publi/2018/02/010072025.pdf
%V 57
%W Horizon (IRD)
%X Folate is an essential micronutrient involved in numerous vital biological reactions. The dietary consumption of naturally occurring vitamin B9 is often inadequate in many countries, and supplementation or fortification programs (using synthetic folic acid) are implemented to alleviate folate deficiency. Other food-based alternatives are possible, such as the use of lactic acid bacteria (LAB) to synthesize folate during fermentation. Many studies have been conducted on this topic, and promising results were reported for some fermented dairy products. However, 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 B9 intake. In addition, the optimum conditions for folate biosynthesis by LAB are still not clear. The 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 B9 requirements and (iii) suggest ways to optimize folate production by LAB in fermented food products.
%$ 054 ; 020 ; 084