The Screening of Folate Producing Lactic Acid Bacteria from Selected Fermented Traditional Foods and their Biochemical and Molecular Characterization
Journal Title: International Journal of Environment, Ecology, Family and Urban Studies (IJEEFUS) - Year 2019, Vol 9, Issue 4
Abstract
Folate, an essential B-group vitamin, plays a key role in many metabolic pathways such as energy usage, DNA and RNA biosynthesis. Humans cannot synthesize folate, so its exogenous supply either in the form of food or medicines is necessary to prevent nutritional deficiency in case of emergencies and therapy. However, a few of the recent research studies have proved that a high intake of folic acid, which is the synthetic commercially available form of folate, may cause adverse effects on the health like masking of the hematological manifestations of vitamin B12 deficiency. Thus, the only sustainable alternative is to enhance the concentration of naturally available folate in food products. The exploitation of folate producing microbes as bioreactors to enhance the natural folate levels in the foods is the call of the time. In view of the above concept the current study was undertaken to identify and isolate those lactic acid bacteria from fermented food samples which can produce folate and increase its concentration naturally in the foods. These bacteria can be used in the bio fortification of fermented foods. Among the selected fifty isolates, forty five were considered as presumptive LAB, and were tested for their folate production. The twenty isolates which were positively screened as folate producers were biochemically characterized to evaluate their sugar utilization capacity. The top five folate producers were further identified by their 16S rRNA sequencing as species of Lactococcus and Bifidobacterium.
Authors and Affiliations
Baba Shamsuddin, Mohammed Mazharuddin Khan
Keywords
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- EP ID EP651926
- DOI 10.24247/ijeefusaug20195
- Views 96
- Downloads 0
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