In situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matrices

Kariluoto, Susanna; Edelmann, Minnamari; Nyström, Laura; Sontag‐Strohm, Tuula; Salovaara, Hannu; Kivelä, Reetta; Herranen, Mirkka; Korhola, Matti; Piironen, Vieno

doi:10.1016/j.ijfoodmicro.2014.01.018

Cited by 57 publications

(40 citation statements)

References 45 publications

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“…This is because the average concentration of folate produced by the yeast cells was 28.80 µg/ml while the lactic acid bacteria produced 21.27 µg/ml. These findings is in agreement with the reports of Kariluoto et al [31] who observed that yeasts are better folate producers in a growth medium compared to other microorganisms from oat bran. The differences in the quantity of folate produced could be associated with the nutrients in the culture media.…”

Section: Attributessupporting

confidence: 93%

“…In this study, Candida parapsilosis Y77 and Candida tropicalis Y74 were the highest folate producers, with a production of 52.40 μg/ml and 51.79 μg/ml of folates respectively. The folate concentration of 1760 ng/ml was produced by Saccharomyces cerevisiae in yeast peptone dextrose (YPD) medium from the in situ enrichment of folates by yeasts isolated from oat and barley matrices [31]. The differences in folate concentration produced by the microorganisms in culture medium in the various studies maybe asserted to be strain dependent [11] [16].…”

Section: Attributesmentioning

confidence: 99%

“…The differences are linked to the methods adopted in these studies, as the concentration of folates obtained via high performance liquid chromatography (HPLC) and ultra HPLC usually have more specific quantification than those obtained through the microbiological assay and spectrophotometric methods. This is due to the variations in the sensitivity of the methods because HPLC and ultra HPLC target the specific folate produced than the crude vitamins detection using the microbiological assay and spectrophotometric methods [33] [31].…”

Section: Attributesmentioning

confidence: 99%

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Folate Enrichment of <i>Ogi</i> (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures

Okoroafor¹,

Banwo²,

Olanbiwoninu³

et al. 2019

AiM

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This study was aimed at selecting starter cultures for bio-enriching ogi (fermented cereal gruel) using folate-producing microorganisms. The folate-producing microorganisms were isolated by incorporating folate analogue, methotrexate in the isolation medium and further screened for folate production by growth in Folic Acid Casei Medium. Folate production was quantified using 3-aminophenol spectrophotometric method. Folate-producing lactic acid bacteria from fermenting maize slurry were species of Lactobacillus, Lactococcus, Pediococcus and Leuconostoc while yeast isolates were mainly species of Candida and Saccharomyces. However, Lactobacillus plantarum X13, Pediococcus pentosaceus L73, Candida parapsilosis Y77 and Candida tropicalis Y74 were used as starter cultures singly and in combination for the fermentation and production of ogi. The highest folate concentration, 30.97 ± 0.37 μg/ml, was observed after 24 h of the co-fermentation of maize slurry with Lactobacillus plantarum X13 and Candida tropicalis Y74. This represents a triple fold of the folate concentration observed in unfermented maize slurry. The pH of the fermenting maize slurry was observed to decrease from 6.12 to 3.60, while the reducing sugars and the titratable acidities were observed to increase as fermentation progressed. Sensory evaluation of the ogi samples after fermentation showed high general acceptability comparable to the naturally fermented ogi as regards to colour, taste, flavour, aroma and texture. The data made available in this study suggest the possibility of folate enrichment of ogi and its use as a vehicle for increasing folate availability to consumers thereby preventing folate deficiency diseases prevalent in many African countries.

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Section: Attributessupporting

confidence: 93%

Section: Attributesmentioning

confidence: 99%

Section: Attributesmentioning

confidence: 99%

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Folate Enrichment of <i>Ogi</i> (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures

Okoroafor¹,

Banwo²,

Olanbiwoninu³

et al. 2019

AiM

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“…Biofortification through fermentation is an efficient way to reduce the B‐vitamin deficiency and has been intensively studied in recent years (Kariluoto et al . , ; Capozzi et al . ,b; Russo et al .…”

Section: Introductionmentioning

confidence: 99%

Biofortification of riboflavin and folate in idli batter, based on fermented cereal and pulse, byLactococcus lactisN8 andSaccharomyces boulardiiSAA655

et al. 2017

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UN General Assembly declared 2016 the International Year of pulses emphasizing the importance of legumes as staple food. Furthermore, this is the first experimental report of in situ biofortifcation of riboflavin and folate using microbes in pulse based fermented staple food. The current study suggests possible avenues for research towards an economical strategy to reduce B-vitamin deficiency among the consuming population.

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“…Similar water activity to control was observed in the bread with hydrated and hydrated blendered preparation. The increase of water addition to obtain the optimal rheological properties of dough could lead to the impression that water is more accessible for bacteria and molds (Kariluoto et al, 2014). Table 1.…”

Section: Water Activitymentioning

confidence: 99%

Effect of different beta-glucan preparation pretreatments on fortified bread quality

et al. 2018

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2 Materials and methods 2.1 Raw materials Commercial wheat flour was provided by a local supplier and consisted of 13.70% moisture content, 10.86% proteins, 0.49% ash and 27.4% gluten. The basic component levels in flour were measured with near-infrared spectroscopy (NORFlex N-500, Buchi, Switzerland). The oat beta-glucan preparation consisted of 44% dietary fibre (23% of insoluble fractions, 21% of soluble fractions-containing 16% beta-glucan) (Microstructure Onc., Poland). Other constituents of dough like salt and fresh yeast water were bought in a local supermarket. 2.2 Beta-glucan preparation pretreatment The beta-glucan preparations were done as presented on the scheme (Figure 1). The control sample was the bread without any beta-glucan preparation addition. Dry sample was the

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In situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matrices

Cited by 57 publications

References 45 publications

Folate Enrichment of <i>Ogi</i> (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures

Folate Enrichment of <i>Ogi</i> (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures

Biofortification of riboflavin and folate in idli batter, based on fermented cereal and pulse, byLactococcus lactisN8 andSaccharomyces boulardiiSAA655

Effect of different beta-glucan preparation pretreatments on fortified bread quality

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In situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matrices

Cited by 57 publications

References 45 publications

Folate Enrichment of &lt;i&gt;Ogi&lt;/i&gt; (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures

Folate Enrichment of &lt;i&gt;Ogi&lt;/i&gt; (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures

Biofortification of riboflavin and folate in idli batter, based on fermented cereal and pulse, byLactococcus lactisN8 andSaccharomyces boulardiiSAA655

Effect of different beta-glucan preparation pretreatments on fortified bread quality

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Product

Resources

About

Folate Enrichment of <i>Ogi</i> (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures

Folate Enrichment of <i>Ogi</i> (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures