Czech J. Food Sci., 2004, 22(5):175-181 | DOI: 10.17221/3421-CJFS

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

M. Holasová, V. Fiedlerová, P. Roubal, M. Pechačová

¹ Food Research Institute Prague, Prague, Czech Republic

² Dairy Research Institute, MILCOM, Prague, Czech Republic

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

Published: October 31, 2004  Show citation