@article{fdi:010077469,
  title = {{L}actobacillus plantarum {P}2{R}3{FA} isolated from traditional cereal-based fermented food increase folate status in deficient rats},
  author = {{T}amene, {A}. and {B}aye, {K}. and {K}ariluoto, {S}. and {E}delmann, {M}. and {B}ationo, {F}. and {L}econte, {N}. and {H}umblot, {C}hrist{\`e}le},
  editor = {},
  language = {{ENG}},
  abstract = {{F}olate deficiencies are widespread around the world. {P}romoting consumption of folate-rich foods could be a sustainable option to alleviate this problem. {H}owever, these foods are not always available. {C}ereals, being a staple food, could contribute to folate intake. {T}hey are fermented prior to consumption in many {A}frican countries, and fermentation can modify the folate content. {I}n {E}thiopia, injera is a widely consumed fermented flat bread. {T}he main drivers of its fermentation are lactic acid bacteria ({LAB}). {T}he aim of this work was to isolate and identify folate-producing {LAB} from injera fermented dough and to evaluate their ability to increase folate status after depletion in a rat model. {A}mong the 162 strains isolated from 60 different fermentations, 19 were able to grow on a folate-free culture medium and produced 1 to 43 mu g/{L} (24 h, 30 degrees {C} incubation). {T}he four highest folate producers belonged to the {L}actobacillus plantarum species. {T}he most productive strain was able to enhance folate status after depletion in a rat model, despite the relatively low folate content of the feed supplemented with the strain. {F}olate-producing {L}. plantarum strain has potential use as a commercial starter in injera production.},
  keywords = {bioavailability ; cereal ; fermentation ; folate ; lactic acid bacteria rats ; {ETHIOPIE}},
  booktitle = {},
  journal = {{N}utrients},
  volume = {11},
  numero = {11},
  pages = {art. 2819 [11 p.]},
  year = {2019},
  DOI = {10.3390/nu11112819},
  URL = {https://www.documentation.ird.fr/hor/fdi:010077469},
}