Applicability of a Lactobacillus amylovorus strain as co-culture for natural folate bio-enrichment of fermented milk
The ability of 55 strains from different Lactobacillus species to produce folate was investigated. In order to evaluate folic acid productivity, lactobacilli were cultivated in the folate-free culture medium (FACM). Most of the tested strains needed folate for growth. The production and the extent o...
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Veröffentlicht in: | International journal of food microbiology 2014-11, Vol.191, p.10-16 |
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creator | Laiño, Jonathan Emiliano Juarez del Valle, Marianela Savoy de Giori, Graciela LeBlanc, Jean Guy Joseph |
description | The ability of 55 strains from different Lactobacillus species to produce folate was investigated. In order to evaluate folic acid productivity, lactobacilli were cultivated in the folate-free culture medium (FACM). Most of the tested strains needed folate for growth. The production and the extent of vitamin accumulation were distinctive features of individual strains. Lactobacillus amylovorus CRL887 was selected for further studies because of its ability to produce significantly higher concentrations of vitamin (81.2±5.4μg/L). The safety of this newly identified folate producing strain was evaluated through healthy experimental mice. No bacterial translocation was detected in liver and spleen after consumption of CRL887 during 7 days and no undesirable side effects were observed in the animals that received this strain. This strain in co-culture with previously selected folate producing starter cultures (Lactobacillus bulgaricus CRL871, and Streptococcus thermophilus CRL803 and CRL415) yielded a yogurt containing high folate concentrations (263.1±2.4μg/L); a single portion of which would provide 15% of the recommended dietary allowance. This is the first report where a Lactobacillus amylovorus strain was successfully used as co-culture for natural folate bio-enrichment of fermented milk.
•Lactobacillus amylovorus CRL887 produces high folate concentrations.•Co-culture of L. amylovorus CRL887 increases folate levels in yogurt.•Yogurt by co-culture of L. amylovorus CRL887 provides 14% RDA. |
doi_str_mv | 10.1016/j.ijfoodmicro.2014.08.031 |
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•Lactobacillus amylovorus CRL887 produces high folate concentrations.•Co-culture of L. amylovorus CRL887 increases folate levels in yogurt.•Yogurt by co-culture of L. amylovorus CRL887 provides 14% RDA.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2014.08.031</identifier><identifier>PMID: 25217720</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Animals ; Biological and medical sciences ; Coculture Techniques ; Fermentation ; Fermented milk ; Folate ; Folic Acid - analysis ; Folic Acid - biosynthesis ; Food industries ; Food Microbiology ; Fundamental and applied biological sciences. Psychology ; Lactic acid bacteria ; Lactobacillus ; Lactobacillus - growth & development ; Lactobacillus - metabolism ; Lactobacillus amylovorus ; Lactobacillus bulgaricus ; Mice ; Milk - microbiology ; Streptococcus thermophilus ; Streptococcus thermophilus - metabolism ; Yogurt - analysis ; Yogurt - microbiology</subject><ispartof>International journal of food microbiology, 2014-11, Vol.191, p.10-16</ispartof><rights>2014 Elsevier B.V.</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2014 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c440t-739e4d869ae3e16ffb7d6b2e3c133be75400a4943242ae0235cd49248d99ef4d3</citedby><cites>FETCH-LOGICAL-c440t-739e4d869ae3e16ffb7d6b2e3c133be75400a4943242ae0235cd49248d99ef4d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0168160514004358$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,27903,27904,65309</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=28887757$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25217720$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Laiño, Jonathan Emiliano</creatorcontrib><creatorcontrib>Juarez del Valle, Marianela</creatorcontrib><creatorcontrib>Savoy de Giori, Graciela</creatorcontrib><creatorcontrib>LeBlanc, Jean Guy Joseph</creatorcontrib><title>Applicability of a Lactobacillus amylovorus strain as co-culture for natural folate bio-enrichment of fermented milk</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>The ability of 55 strains from different Lactobacillus species to produce folate was investigated. In order to evaluate folic acid productivity, lactobacilli were cultivated in the folate-free culture medium (FACM). Most of the tested strains needed folate for growth. The production and the extent of vitamin accumulation were distinctive features of individual strains. Lactobacillus amylovorus CRL887 was selected for further studies because of its ability to produce significantly higher concentrations of vitamin (81.2±5.4μg/L). The safety of this newly identified folate producing strain was evaluated through healthy experimental mice. No bacterial translocation was detected in liver and spleen after consumption of CRL887 during 7 days and no undesirable side effects were observed in the animals that received this strain. This strain in co-culture with previously selected folate producing starter cultures (Lactobacillus bulgaricus CRL871, and Streptococcus thermophilus CRL803 and CRL415) yielded a yogurt containing high folate concentrations (263.1±2.4μg/L); a single portion of which would provide 15% of the recommended dietary allowance. This is the first report where a Lactobacillus amylovorus strain was successfully used as co-culture for natural folate bio-enrichment of fermented milk.
•Lactobacillus amylovorus CRL887 produces high folate concentrations.•Co-culture of L. amylovorus CRL887 increases folate levels in yogurt.•Yogurt by co-culture of L. amylovorus CRL887 provides 14% RDA.</description><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Coculture Techniques</subject><subject>Fermentation</subject><subject>Fermented milk</subject><subject>Folate</subject><subject>Folic Acid - analysis</subject><subject>Folic Acid - biosynthesis</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Lactic acid bacteria</subject><subject>Lactobacillus</subject><subject>Lactobacillus - growth & development</subject><subject>Lactobacillus - metabolism</subject><subject>Lactobacillus amylovorus</subject><subject>Lactobacillus bulgaricus</subject><subject>Mice</subject><subject>Milk - microbiology</subject><subject>Streptococcus thermophilus</subject><subject>Streptococcus thermophilus - metabolism</subject><subject>Yogurt - analysis</subject><subject>Yogurt - microbiology</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkc1uEzEUhS0EomnLKyCzQOpmBv_Nj5dVBAUpEhu6tjz2tXDwjIPtqZS3x1ECdNmVz-K711fnQ-gDJS0ltP-0b_3exWhnb1JsGaGiJWNLOH2FNnQcZMNFT16jTWXHhvaku0LXOe8JIR3n5C26Yh2jw8DIBpX7wyF4oycffDni6LDGO21KnLTxIawZ6_kY4lNMNeaStF-wztjExqyhrAmwiwkvukYdag66AJ58bGBJ3vycYSmnpQ7SKYLFsw-_btEbp0OGd5f3Bj1--fxj-7XZfX_4tr3fNUYIUpqBSxB27KUGDrR3bhpsPzHghnI-wdAJQrSQgjPBNBDGO2OFZGK0UoITlt-gu_PeQ4q_V8hFzT4bCEEvENesaC8GUovo6AtQJmXXMcYrKs9oLT_nBE4dkp91OipK1MmP2qtnftTJjyKjqn7q7PvLN-s0g_03-VdIBT5eAJ2NDi7pxfj8nxvHsd47VG575qD29-QhqWw8LAasT2CKstG_4Jw_v421ww</recordid><startdate>20141117</startdate><enddate>20141117</enddate><creator>Laiño, Jonathan Emiliano</creator><creator>Juarez del Valle, Marianela</creator><creator>Savoy de Giori, Graciela</creator><creator>LeBlanc, Jean Guy Joseph</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20141117</creationdate><title>Applicability of a Lactobacillus amylovorus strain as co-culture for natural folate bio-enrichment of fermented milk</title><author>Laiño, Jonathan Emiliano ; Juarez del Valle, Marianela ; Savoy de Giori, Graciela ; LeBlanc, Jean Guy Joseph</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c440t-739e4d869ae3e16ffb7d6b2e3c133be75400a4943242ae0235cd49248d99ef4d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Coculture Techniques</topic><topic>Fermentation</topic><topic>Fermented milk</topic><topic>Folate</topic><topic>Folic Acid - analysis</topic><topic>Folic Acid - biosynthesis</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Lactic acid bacteria</topic><topic>Lactobacillus</topic><topic>Lactobacillus - growth & development</topic><topic>Lactobacillus - metabolism</topic><topic>Lactobacillus amylovorus</topic><topic>Lactobacillus bulgaricus</topic><topic>Mice</topic><topic>Milk - microbiology</topic><topic>Streptococcus thermophilus</topic><topic>Streptococcus thermophilus - metabolism</topic><topic>Yogurt - analysis</topic><topic>Yogurt - microbiology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Laiño, Jonathan Emiliano</creatorcontrib><creatorcontrib>Juarez del Valle, Marianela</creatorcontrib><creatorcontrib>Savoy de Giori, Graciela</creatorcontrib><creatorcontrib>LeBlanc, Jean Guy Joseph</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Laiño, Jonathan Emiliano</au><au>Juarez del Valle, Marianela</au><au>Savoy de Giori, Graciela</au><au>LeBlanc, Jean Guy Joseph</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Applicability of a Lactobacillus amylovorus strain as co-culture for natural folate bio-enrichment of fermented milk</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2014-11-17</date><risdate>2014</risdate><volume>191</volume><spage>10</spage><epage>16</epage><pages>10-16</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>The ability of 55 strains from different Lactobacillus species to produce folate was investigated. In order to evaluate folic acid productivity, lactobacilli were cultivated in the folate-free culture medium (FACM). Most of the tested strains needed folate for growth. The production and the extent of vitamin accumulation were distinctive features of individual strains. Lactobacillus amylovorus CRL887 was selected for further studies because of its ability to produce significantly higher concentrations of vitamin (81.2±5.4μg/L). The safety of this newly identified folate producing strain was evaluated through healthy experimental mice. No bacterial translocation was detected in liver and spleen after consumption of CRL887 during 7 days and no undesirable side effects were observed in the animals that received this strain. This strain in co-culture with previously selected folate producing starter cultures (Lactobacillus bulgaricus CRL871, and Streptococcus thermophilus CRL803 and CRL415) yielded a yogurt containing high folate concentrations (263.1±2.4μg/L); a single portion of which would provide 15% of the recommended dietary allowance. This is the first report where a Lactobacillus amylovorus strain was successfully used as co-culture for natural folate bio-enrichment of fermented milk.
•Lactobacillus amylovorus CRL887 produces high folate concentrations.•Co-culture of L. amylovorus CRL887 increases folate levels in yogurt.•Yogurt by co-culture of L. amylovorus CRL887 provides 14% RDA.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>25217720</pmid><doi>10.1016/j.ijfoodmicro.2014.08.031</doi><tpages>7</tpages></addata></record> |
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subjects | Animals Biological and medical sciences Coculture Techniques Fermentation Fermented milk Folate Folic Acid - analysis Folic Acid - biosynthesis Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Lactic acid bacteria Lactobacillus Lactobacillus - growth & development Lactobacillus - metabolism Lactobacillus amylovorus Lactobacillus bulgaricus Mice Milk - microbiology Streptococcus thermophilus Streptococcus thermophilus - metabolism Yogurt - analysis Yogurt - microbiology |
title | Applicability of a Lactobacillus amylovorus strain as co-culture for natural folate bio-enrichment of fermented milk |
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