Title: Novel bio-ingredient containing folate and B12 by fermentation of co-cultures of lactic acid bacteria and propionibacteria for use in bakery products
Authors : Lacroix, Christophe
Sych, Janice Marie
Miescher Schwenninger, Susanne
Kleinert, Michael
Conference details: 3rd International Vitamin Conference (IVC), Washington DC, 12-15 May 2014
Issue Date: 2014
License (according to publishing contract) : Licence according to publishing contract
Type of review: Peer review (Abstract)
Language : English
Subject (DDC) : 664: Food technology
Abstract: There has been a dramatic increase in number and range of foods products which are fortified with chemically synthesized folic acid. However this practice exposes the population to higher levels of folic acid, and unmetabolized folic acid in the circulation may lead to long-term risks with adverse outcomes. Recent data have also emphasized the importance of physiological balance between folate and vitamin B12 intake due to their interdependent metabolisms. Innovative solutions targeting natural approaches and including both vitamins folate and B12 are therefore needed. In the present project a co-culture technology was used to simultaneously produce high yields of folate and vitamin B12 aimed to fortify foods with natural vitamins or as nutritional supplements (1). High folate producer Lactobacillus plantarum SM39 (5’-formyltetrahydrofolate (monoglutamate)) was co-cultured with vitamin B12-producer, Propionibacterium freudenreichii DF13 in a cereal-based medium, containing maltose and supplemented with yeast extract, and with addition of vitamin precursors, cobalt chloride (5 mg/L), 5,6-dimethylebenzimidazole (DMBI, 15 mg/L), and para-aminobenzoic acid (pABA, 10 mg/L). A two-step fermentation under optimal conditions, i.e. pH 6.1, temperature of 33°C, three days anaerobic/four days aerobic, led to high vitamin B12 and folate yields, of approximately 1100 ng/mL and 6000 ng/mL, respectively. Folate yields were about 10-fold higher than maximum values reported for natural fermentations and comparable to levels recently achieved using a genetically optimized strain. The fermented medium additionally contained primary metabolites (P. freudenreichii) propionate (ca. 7.5 g/l) and acetate (ca. 4.5 g/l) which have antifungal activity in bread, but no residual sugars and lactic acid (L. plantarum) were detected by HPLC. The controlled addition of precursors offers the possibility to produce a vitamin supplement with a suitable balance of folate and vitamin B12. The bio-ingredient in liquid form was tested in Semmeli breads (Swiss dinner rolls) to assess baking stability and effects on product quality. Dough was enriched with the vitamin fermentate aiming at 25 % RDA (Switzerland). Concentrations of folate and vitamin B12 were determined by microbiological assays in dough, partially- and fully-baked breads, and during storage at 8°C for dough and partially-baked (up to 28 days) and at 25°C for fully-baked breads (one week). Vitamin concentrations slightly increased during dough leavening (10-26 %). In dough supplemented with the ingredient, folate losses during baking were ca 40%, of which a large percentage was endogenous-folate loss, as shown by control breads (70% losse of folate). Vitamin B12 losses were ca 25% . Both vitamins showed good stability in all bread stages during storage. Some quality changes were observed, which would need to be addressed by formulation or process changes. This co-culture technology and vitamin bio-ingredient have high potential for natural fortification of foods, as well as applications as vitamin supplements.
Further description : Oral presentation
Departement: Life Sciences und Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Publication type: Conference Other
URI: https://digitalcollection.zhaw.ch/handle/11475/8206
Published as part of the ZHAW project : Multifunctional bakery bioingredients
Appears in Collections:Publikationen Life Sciences und Facility Management

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