Folate bio-fortification of yoghurt and fermented milk: a review View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2016-07

AUTHORS

Aziz Homayouni Rad, Ahmad Yari Khosroushahi, Mohammad Khalili, Somayeh Jafarzadeh

ABSTRACT

Folate, an essential vitamin, plays an important role in human life for the synthesis of nucleotides, vitamins and some amino acid. This vitamin cannot be synthesized by humans and must be obtained exogenously to prevent folate deficiency, neural tube defects (NTDs) and other related diseases. Folic acid, the chemically synthesized form of folate, is used for fortification and supplementation, but it can cause adverse effects such as vitamin B12 deficiency in high intake. Therefore, novel methods to increase concentrations of naturally occurring folate in foods have grabbed the interest of researchers. The application of bacterial cultures in food fermentation is a novel strategy to increase “natural” folate levels. Dairy products, especially yoghurt, are an appropriate choice for bio-fortification of folate as they contain folate-binding protein which improves folate bioavailability. This study will review the folate production by probiotic bacteria in fermented milk based on various strains and culture conditions. More... »

PAGES

427-441

References to SciGraph publications

Journal

TITLE

Dairy Science & Technology

ISSUE

4

VOLUME

96

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s13594-016-0286-1

DOI

http://dx.doi.org/10.1007/s13594-016-0286-1

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1041072811


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