Saubade Fabien auteur aut IRD Hemery Youna auteur aut IRD Guyot Jean-Pierre auteur aut IRD Humblot Christèle auteur aut IRD text journalArticle eng text/pdf born digital access 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. specialized Bioaccessibility vitamin B9 vitamer cereal Lactobacillus yeasts stability process strain biosynthesis 054 020 084 57 18 3894-3910 2017 1040-8398 https://www.documentation.ird.fr/hor/fdi:010072025 10.1080/10408398.2016.1192986 1040-8398 [F B010072025] https://www.documentation.ird.fr/hor/fdi:010072025 https://www.documentation.ird.fr/intranet/publi/2018/02/010072025.pdf Accès réservé (Intranet de l'IRD) IRD - Base Horizon / Pleins textes 2018-03-05 2018-03-05 fdi:010072025 fre