Tamene A. auteur aut IRD Baye K. auteur aut IRD Kariluoto S. auteur aut IRD Edelmann M. auteur aut IRD Bationo F. auteur aut IRD Leconte N. auteur aut IRD Humblot Christèle auteur aut IRD text journalArticle eng text/pdf reformatted digital access Folate deficiencies are widespread around the world. Promoting consumption of folate-rich foods could be a sustainable option to alleviate this problem. However, these foods are not always available. Cereals, being a staple food, could contribute to folate intake. They are fermented prior to consumption in many African countries, and fermentation can modify the folate content. In Ethiopia, injera is a widely consumed fermented flat bread. The main drivers of its fermentation are lactic acid bacteria (LAB). The 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. Among 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). The four highest folate producers belonged to the Lactobacillus plantarum species. The 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. Folate-producing L. plantarum strain has potential use as a commercial starter in injera production. specialized bioavailability cereal fermentation folate lactic acid bacteria rats ETHIOPIE 054 080 11 11 art. 2819 [11 p.] 2019 https://www.documentation.ird.fr/hor/fdi:010077469 10.3390/nu11112819 [F B010077469] https://www.documentation.ird.fr/hor/fdi:010077469 https://horizon.documentation.ird.fr/exl-doc/pleins_textes/divers20-01/010077469.pdf IRD - Base Horizon / Pleins textes 2020-02-05 2020-03-09 fdi:010077469 fre