Screening of Lactic Acid Bacteria for Strong Folate Synthesis and Optimization of Fermentation

고엽산 생산능의 유산균 탐색 및 발효 조건 최적화

  • Du, Kyung Min (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Park, Se Jin (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Park, Myung Soo (Department of Hotel Culinary Arts and Tourism, Yeonsung University) ;
  • Ji, Geun Eog (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University)
  • 두경민 (서울대학교 식품영양학과 식품미생물 연구실) ;
  • 박세진 (서울대학교 식품영양학과 식품미생물 연구실) ;
  • 박명수 (연성대학교 식품과학부 호텔조리과) ;
  • 지근억 (서울대학교 식품영양학과 식품미생물 연구실)
  • Received : 2013.12.24
  • Accepted : 2014.03.04
  • Published : 2014.06.30


Folate is a water-soluble vitamin B that is required for the synthesis of amino acids and nucleic acids. It plays an important role in cell division and cell growth in several living organisms. The purpose of this study was to screen strong folate-synthesizing bacteria and to optimize their culture conditions for folate production. Folate production was quantified by microbiological assays by using folate-dependent strain Lactobacillus rhamnosus KCTC 3237. Folate derivatives were identified by LC-MS/MS. Of the 65 strains of bifidobacteria and lactobacilli tested, L. plantarum Fol 708 demonstrated the greatest ability to produce folate. Its optimal pH for folate production was 5.5 in a pH-controlled, lab-scale fermenter. Coculturing L. plantarum Fol 708 with L. brevis GABA 100 in a milk medium enhanced the level of folate produced in comparison to culturing L. plantarum Fol 708 alone.


Supported by : 농촌진흥청, 농림축산식품부


  1. Pompei A, Cordisco L, Amaretti A, Zanoni S, Matteuzzi D, Rossi M. Folate production by bifidobacteria as a potential probiotics property. Appl. Environ. Microbiol. 73: 179-185 (2007)
  2. Ringling C, Rychlik M. Analysis of seven folates in food by LC-MS/MS to improve accuracy of total folate data. Eur. Food Res. Technol. 236: 17-28 (2013)
  3. Rossi M, Amaretti A, Raimondi S. Folate production by probiotics bacteria. Nutrients 3: 118-134 (2011)
  4. Laino JE, Leblance JG, Savoy de Giori G. Production of natural folates by lactic acid bacteria starter cultures isolated from artisanal Argentinean yogurts. Can. J. Microbiol. 58: 581-588 (2012)
  5. Vora A, Riga A, Dollimore D, Alexander KS. Thermal stability of folic acid. Thermochim. Acta. 392: 209-220 (2002)
  6. Gujska E, Michalak J, Klepacka J. Folate stability in two types of rye breads during processing and frozen storage. Plant Foods Hum. Nutr. 64: 129-134 (2009)
  7. DeVries JW, Rader JI, Keagy PE, Hudson CA. Anqyal G, Arcot J, Castelli M, Doreanu N, Hudson C, Lawrence P, Martin J, Peace R, Rosner L, Strandler HS, Szpylka J, van den Berq H, Wo C, Wurz C. Microbiological assay-trienzyme procedure for total folate in cereals and cereal foods: collaborative study. J. AOAC Int. 88: 5-15 (2005)
  8. Gutzeit D, Monch S, Jerz G, Winterhalter P, Rychlik M. Folate content in sea buckthorn berries and related products (Hippophae rhanmoides L. ssp. rhamnoides): LC-MS/MS determination of folate vitamer stability influenced by processing and storage assessed by stable isotope dilution assay. Anal. Bioanal. Chem. 391: 211-219 (2008)
  9. Chen L, Eitenmiller RR. Single laboratory method performance evaluation for the analysis of total food folate by trienzyme extraction and microplate assay. J. Food Sci. 72: 243-247 (2007)
  10. Goli DM, Vanderslice JT. Investigation of the conjugase treatment procedure in the microbiological assay of folate. Food Chem. 43: 57-64 (1991)
  11. Lin MY, Young CM. Folate levels in cultures of lactic acid bacteria. Int. Dairy J. 10: 409-413 (2000)
  12. Sybesma W, Starrenburg M, Tijsseling L, Hoefnagel MN, Hugenholtz J. Effects of cultivation conditions on folate production by lactic acid bacteria. Appl. Environ. Microbiol. 69: 4542-4548 (2003)
  13. D'Aimmo MR, Mattarelli P, Biavati B, Carlsson NG, Andlid T. The potential of bifidobacteria as a source of natural folate. J. Appl. Microbiol. 112: 975-984 (2012)
  14. Nor NM, Mohamad R, Foo HL, Rahim RA. Improvement of folate biosynthesis by lactic acid bacteria using response surface methodology. Food Technol. Biotechnol. 48: 243-250 (2010)
  15. Arcot J, Shrestha AK, Gusanov U. Enzyme protein binding assay for determining folic acid in fortified cereal foods and stability of folic acid under different extraction conditions. Food Control 13: 245-252 (2002)
  16. Horne DW, Patterson D. Lactobacillus casei microbiological assay of folic acid derivatives in 96-well microtiter plates. Clin. Chem. 34: 2357-2359 (1988)
  17. Garratt LC, Ortori CA, Tucker GA, Sablitzky F, Bennett MJ, Barrett DA. Comprehensive metabolic profiling of mono- and polyglutamated folates and their precursors in plant and animal tissue using liquid chromatography/negative ion electrospray ionisation tandem mass spectrometry. Rapid Commun. Mass Spectrom. 19: 2390-2398 (2005)
  18. Hyun TH, Tamura T. Trienzyme extraction in combination with microbiologic assay in food folate analysis: an updated review. Exp. Biol. Med. 230: 444-454 (2005)
  19. Vishnumohan S, Arcot J, Pickford R. Naturally-occurring folates in foods: Method development and analysis using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Food Chem. 125: 736-742 (2011)
  20. LeBlanc JG, Giori GS, Smid EJ, Hugenholtz J, Sesma F. Folate production by lactic acid bacteria and other food-grade microorganisms. Commun. Curr. Res. Educ. Top. Trends Appl. Microbiol. 1: 329-339 (2007)

Cited by

  1. Change of Quality Characteristics of Commercial and Prepared Kimchi Depending on Fermentation vol.33, pp.2, 2017,