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Natural in situ folate production
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Food fortification by fermentation / Combining technological properties and health benefits. Recently, NIZO researchers have demonstrated in the WCFS framework that a non-folate producing lactic acid bacterium providing specific functionalities could be turned into a folate producing strain. A sufficient supply of vitamins in our daily diet is extremely important for maintaining a good health. Adequate intake of for example folate helps preventing coronary heart disease and anaemia and reduces the risk of neural tube defects of newborns. Within our diet, fermented food products are an important source of B-vitamins such as riboflavin (B2), folate (B11) and cobalamin (B12). New developments in fermentation technology and starter engineering at NIZO food research have made it possible to control and increase B-vitamin levels in fermented food products. This opens the way to tailor starter cultures which combine excellent technological properties and health benefits for the consumer. |
