Isolation and characterization of folate-producing bacteria from oat bran and rye flakes

Herranen, Mirkka; Kariluoto, Susanna; Edelmann, Minnamari; Piironen, Vieno; Ahvenniemi, Katja; Iivonen, Vilja; Salovaara, Hannu; Korhola, Matti

doi:10.1016/j.ijfoodmicro.2010.07.002

Cited by 26 publications

(16 citation statements)

References 69 publications

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“…In the present study, yeast addition could not totally explain the increase in folates in bran fermentations. The highest folate level was obtained when the growth of indigenous LAB was pronounced (fermentation for 20 hr at 32°C), which may indicate a supportive role of indigenous LAB and other indigenous bacteria in folate synthesis, as was also suggested by Herranen et al (2010). Regular wheat flour contains 27-66 μg/100 g of folates (Arcot et al 2002;Piironen et al 2008).…”

Section: Discussionmentioning

confidence: 83%

Fermented Wheat Bran as a Functional Ingredient in Baking

et al. 2012

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The aim of the current study was to identify factors influencing the technological functionality of fermented bran. The influences of fermentation type and type of wheat bran on the microbial community, bioactivity, arabinoxylans (AX), and activity of xylanases were studied in the bran ferments. Furthermore, technological quality of ferments was established by using them to replace wheat in baking with a 20% substitution level. Solubilization of AX and endogenous xylanase activity of bran were influenced by the type of bran, fermentation type, and conditions. Peeled bran had a clearly reduced microbial load and different microbial community in comparison to native bran. Bran from peeled kernels contained 10‐fold lower activities of endogenous xylanases in comparison to native bran. Yeast fermentation of bran from peeled kernels increased the level of folates (+40%), free phenolic acids (+500%), and soluble AX (+60%). Bread containing yeast‐fermented peeled bran had improved volume (+10–15%) and crumb softness (25–35% softer) in comparison to unfermented counterparts. Solubilization of AX during the 20 hr fermentation and decreased endogenous xylanase activity are proposed as the main reasons for the improved technological functionality of fermented bran.

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Section: Discussionmentioning

confidence: 83%

Fermented Wheat Bran as a Functional Ingredient in Baking

et al. 2012

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“…The investigation was extended to study the effect of different concentrations of urea (0, 5, 1, 2 and 3 g/L) on the production of B 12 and folic acid. The results presented in Table 6 showed that the best vitamin B 12 output (47.33 µg/L) was obtained at 0.5 g/L, while, the maximum folic acid output (77.32 µg/L) was obtained at 2 g/L, (Keuth and Bisping, 1993;Herranen et al, 2010). The data of statistical analysis of the addition of urea was highly significant (p<0.001) for B 12 and folicacid.…”

Section: Ureamentioning

confidence: 91%

“…The results presented in Table 2 showed that the best Vitamin B 12 yield (48.27 µg/L) was obtained at sucrose concentration 4 g/L. On the other hand, the folic acid yield was 51.77 µg/L at the same concentration.Further increase in the sucrose concentration was accompanied by slightdecrease in the outputs .The statistical analysis of sucrose addition showed that it was highly significant (p<0.001) for vitamin B 12 and folic acid (Keuth and Bisping, 1993;Herranen et al, 2010).…”

Section: Starch Concentration (G/l) Vitamin B12 Content (µG/l) Folic mentioning

confidence: 93%

Mathematical modeling of some medium constituents and its impact on the production of vitamin B12 and folic acid by Klebsiella pneumoniae under solid state fermentation

El‐Sheekh¹,

Abd-Elsalam²,

Shabana³

et al. 2014

Afr. J. Microbiol. Res.

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The present investigation involved testing the effect of different carbon sources (glucose, sucrose and starch) as well as different nitrogen sources (peptone, yeast extract and urea) on the production of vitamin B 12 using Klebsiella pneumonia grown on mixture of agriculture wastes (wheat straw and rice bran). The results show that glucose was the best carbon source compared to the other di-and polysaccharides used. The best vitamin B 12 output (63.87 µg/L) was obtained at 3 g/L glucose. On the other hand, peptone appeared to be the most suitable nitrogen, since it gave (57.8 µg/L) of B 12 compared to the other nitrogen sources used. Statistical analysis for the obtained results had been carried out and the data showed that glucose and peptone additions were highly significant compared to the other sources under investigation.

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“…NC: Not Calculated *offal includes folate-rich products such as liver and kidney, as well as products with a much lower folate content such as heart and brain. MRS (n=2) -10 to 9030 (Hugenschmidt et al, 2011;Padalino et al, 2012;Park et al, 2014) SWP (n=28) 0 to 4413 (Hugenschmidt et al, 2010(Hugenschmidt et al, , 2011 L. reuteri CDM (n=1) 59 (Santos et al, 2008) SWP (n=3) 0 to 125* (Hugenschmidt et al, 2010) L. rhamnosus SWP (n=1) -10 to 0* (Hugenschmidt et al, 2010) YPD (n=3) <0* (Herranen et al, 2010) L. sakei FFM (n=2) 101 to 107 (Masuda et al, 2012) Lc. lactis M17 (n=16) 57 to 291 (Sybesma et al, 2003) YPD (n=2) <0* (Herranen et al, 2010) Leuconostoc lactis MRS (n=1) 45 (Sybesma et al, 2003) Ln.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Lactic acid fermentation as a tool for increasing the folate content of foods

Saubade

Hémery

Guyot

et al. 2016

Critical Reviews in Food Science and Nutrition

104

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Folate is an essential micronutrient involved in numerous vital biological reactions. The dietary consumption of naturally occurring vitamin B9 is often inadequate in many countries, and supplementation or fortification programs (using synthetic folic acid) are implemented to alleviate folate deficiency. Other food-based alternatives are possible, such as the use of lactic acid bacteria (LAB) to synthesize folate during fermentation. Many studies have been conducted on this topic, and promising results were reported for some fermented dairy products. However, in other studies, folate consumption by LAB or rather low folate production were observed, resulting in fermented foods that may not significantly contribute to the recommended B9 intake. In addition, the optimum conditions for folate biosynthesis by LAB are still not clear. The aim of this review was thus to (i) clarify the ability of LAB to produce folate in food products, (ii) check if the production of folate by LAB in various fermented foods is sufficient to meet human vitamin B9 requirements and (iii) suggest ways to optimize folate production by LAB in fermented food products.

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Isolation and characterization of folate-producing bacteria from oat bran and rye flakes

Cited by 26 publications

References 69 publications

Fermented Wheat Bran as a Functional Ingredient in Baking

Fermented Wheat Bran as a Functional Ingredient in Baking

Mathematical modeling of some medium constituents and its impact on the production of vitamin B12 and folic acid by Klebsiella pneumoniae under solid state fermentation

Lactic acid fermentation as a tool for increasing the folate content of foods

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