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Vitamins on demand

NIZO food research has introduced a new approach to food fortification based on fermentation. Food grade bacteria can be used for production of natural vitamins in food products.

NIZO food research has introduced a new approach to food fortification which is based on fermentation. Food grade bacteria can be used for production of natural vitamins in food products. With the steadily growing number of elderly people in our society, their well being is receiving more attention and provides new opportunities for the food industry. For example, research has shown that B vitamin deficiency in old age is a key risk factor in the development of cancer, cardiovascular and neurological diseases. NIZO food research has introduced a new approach to food fortification which is based on fermentation. Many food grade bacteria used in food fermentation processes have the capacity to synthesize important B vitamins such as B2 (riboflavin), B11 (folate) and B12 (cobalamin). Food grade fermentative bacteria with a high natural capacity to produce B vitamins can be identified by means of high throughput screening and selection procedures. These procedures allow the selection of specific combinations of starter and adjunct cultures to produce fermented food products that are naturally enriched with B vitamins. NIZO uses non-GMO techniques, such as natural selection procedures and optimum fermentation conditions to improve the vitamin production capacity of specific strains of bacteria. This approach is now being used to enrich various fermented food products.

Keywords: Vitamin D, high throughput screening, B2, B11, B12, natural selection