biosynthesis of folates by lactic acid bacteria and propionibacteria in fermented milk

M. Holasová, V. Fiedlerová, P. Roubal and M. Pechačová
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M. Holasová: Food Research Institute Prague, Prague, Czech Republic
V. Fiedlerová: Food Research Institute Prague, Prague, Czech Republic
P. Roubal: Food Research Institute Prague, Prague, Czech Republic
M. Pechačová: Food Research Institute Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2004, vol. 22, issue 5, 175-181

Abstract: Folate producing ability of several strains of Bifidobacterium longum, Bifidobacterium bifidum, Streptococcus thermophilus and Propionibacterium freudenreichii subsp. shermanii was evaluated. As substrate, UHT milk with 1.5% fat content treated with additional laboratory sterilisation was used. Fermentation was conducted at 37°C and 30°C in the case of Propionibacterium. 5-Methyltetrahydrofolate (5-MTHF) concentrations were determined using HPLC method. All strains of Streptococcus thermophilus tested showed 5-MTHF production. More than six-fold increase was found in the 5-MTHF content in comparison with control (increase = 3.69 µg 5-MTHF/100 g) after 12 h fermentation. Bifidobacterium longum strains were recognised as mild folate producers with max. 73% increase in the 5-MTHF content (increase = 0.48 µg 5-MTHF/100 g) after 12 h fermentation. The Propionibacterium freudenreichii subsp. shermanii strains tested did not basically influence the 5-MTHF levels during milk fermentation. In all cases, maximum 5-MTHF concentration was reached between 6 and 12 hours of fermentation. Large differences in the 5-MTHF production were found among individual strains within species. By a careful testing of the folate production ability of microbial strains used in the production of fermented milk, an enhancement of the natural folate content can be achieved.

Keywords: folate; fermentation; milk (search for similar items in EconPapers)
Date: 2004
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Citations: View citations in EconPapers (3)

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DOI: 10.17221/3421-CJFS

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