4.6 Article

Potential for increasing folate contents of traditional African fermented sorghum gruel (Motoho) using presumptive probiotic lactic acid bacteria

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Probiotic Potential of a Folate-Producing Strain Latilactobacillus sakei LZ217 and Its Modulation Effects on Human Gut Microbiota

Manman Liu et al.

Summary: This study analyzed the folate production potential of strains isolated from raw milk and found that Latilactobacillus sakei LZ217 had the highest folate production. In vitro studies on human gut microbiota showed that LZ217 significantly increased the abundance of beneficial bacteria and promoted the production of butyric acid. These findings suggest that LZ217 could be a candidate probiotic for fortifying folate and regulating intestinal microecology.

FOODS (2022)

Review Nutrition & Dietetics

Vitamins in Cereals: A Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their Improvement

Monika Garg et al.

Summary: Cereals are staple foods rich in vitamins A, B, and E, and efforts are being made to enrich them through fortification and biofortification to address vitamin deficiencies. The processing and cooking of cereals significantly impact vitamin content and bioaccessibility. Fortifying cereal flour with specific vitamins and biofortifying crops are recommended strategies to combat deficiencies.

FRONTIERS IN NUTRITION (2021)

Review Biotechnology & Applied Microbiology

Recent update on lactic acid bacteria producing riboflavin and folates: application for food fortification and treatment of intestinal inflammation

R. Levit et al.

Summary: Many researchers are now focused on selecting lactic acid bacteria strains that can produce health-promoting compounds, including certain strains capable of synthesizing B-group vitamins. Using these vitamin-producing LAB can provide humans with essential vitamins, and they can be used for nutritional enhancement in food and anti-inflammatory/antineoplastic treatments.

JOURNAL OF APPLIED MICROBIOLOGY (2021)

Article Food Science & Technology

Folate in Milk Fermented by Lactic Acid Bacteria from Different Food Sources

Fenny Amilia Mahara et al.

Summary: This study aimed to screen extracellular folate-producing LAB from local food sources and evaluate the factors influencing their folate biosynthesis during milk fermentation. Among the 18 LAB isolates tested, 8 were able to synthesize extracellular folate at relatively high concentrations. However, these isolates consumed folate when it was present in the milk, and the availability of folate precursors did not lead to increased folate concentrations in the medium after 72 h fermentation.

PREVENTIVE NUTRITION AND FOOD SCIENCE (2021)

Review Nutrition & Dietetics

Food Fortification: The Advantages, Disadvantages and Lessons from Sight and Life Programs

Rebecca Olson et al.

Summary: Food fortification is a cost-effective strategy that helps reduce micronutrient deficiencies and improve social and economic benefits. Despite ongoing debates globally and in some countries, successful food fortification programs require partnerships that include the public, private sector, and other stakeholders to address challenges effectively.

NUTRIENTS (2021)

Article Biotechnology & Applied Microbiology

In Vitro Evaluation of Adhesion Capacity, Hydrophobicity, and Auto-Aggregation of Newly Isolated Potential Probiotic Strains

Gabriela Krausova et al.

FERMENTATION-BASEL (2019)

Review Biotechnology & Applied Microbiology

Formation of folates by microorganisms: towards the biotechnological production of this vitamin

Jose Luis Revuelta et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)

Article Biotechnology & Applied Microbiology

Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products

O. R. Ogunremi et al.

JOURNAL OF APPLIED MICROBIOLOGY (2015)

Article Chemistry, Applied

Effects of industrial processing on folate content in green vegetables

Nicolas Delchier et al.

FOOD CHEMISTRY (2013)

Article Biotechnology & Applied Microbiology

Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests

Anthoula A. Argyri et al.

FOOD MICROBIOLOGY (2013)

Article Biochemistry & Molecular Biology

Production of natural folates by lactic acid bacteria starter cultures isolated from artisanal Argentinean yogurts

Jonathan Emiliano Laino et al.

CANADIAN JOURNAL OF MICROBIOLOGY (2012)

Article Biotechnology & Applied Microbiology

The potential of bifidobacteria as a source of natural folate

M. R. D'Aimmo et al.

JOURNAL OF APPLIED MICROBIOLOGY (2012)

Article Biotechnology & Applied Microbiology

Assessment of cell surface properties and adhesion potential of selected probiotic strains

H. Xu et al.

LETTERS IN APPLIED MICROBIOLOGY (2009)

Article Biotechnology & Applied Microbiology

Implication of an outer surface lipoprotein in adhesion of Bifidobacterium bifidum to Caco-2 cells

Simone Guglielmetti et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2008)

Article Food Science & Technology

Adhesion and aggregation properties of probiotic and pathogen strains

Maria Carmen Collado et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)

Article Biochemical Research Methods

Measurement of aggregation properties between probiotics and pathogens:: In vitro evaluation of different methods

M. Carmen Collado et al.

JOURNAL OF MICROBIOLOGICAL METHODS (2007)

Article Food Science & Technology

Effects of yeasts and bacteria on the levels of folates in rye sourdoughs

S Kariluoto et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)

Article Food Science & Technology

In vitro adherence and other properties of lactobacilli used in probiotic yoghurt-like products

U Schillinger et al.

INTERNATIONAL DAIRY JOURNAL (2005)

Article Biotechnology & Applied Microbiology

Increased production of folate by metabolic engineering of Lactococcus lactis

W Sybesma et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)

Article Biotechnology & Applied Microbiology

Adhesion and aggregation ability of probiotic strain Lactobacillus acidophilus M92

B Kos et al.

JOURNAL OF APPLIED MICROBIOLOGY (2003)

Article Biotechnology & Applied Microbiology

Cholesterol assimilation by lactic acid bacteria and bifidobacteria isolated from the human gut

DIA Pereira et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2002)

Article Chemistry, Applied

Selective in vitro binding of dietary mutagens, individually or in combination, by lactic acid bacteria

A Turbic et al.

FOOD ADDITIVES AND CONTAMINANTS (2002)

Article Biotechnology & Applied Microbiology

Adhesion, autoaggregation and hydrophobicity of 13 strains of Bifidobacterium longum

B Del Re et al.

LETTERS IN APPLIED MICROBIOLOGY (2000)

Review Endocrinology & Metabolism

Folic acid: Nutritional biochemistry, molecular biology, and role in disease processes

M Lucock

MOLECULAR GENETICS AND METABOLISM (2000)

Article Food Science & Technology

Folate levels in cultures of lactic acid bacteria

MY Lin et al.

INTERNATIONAL DAIRY JOURNAL (2000)