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Applied and Environmental Microbiology, May 2008, p. 3291-3294, Vol. 74, No. 10
0099-2240/08/$08.00+0     doi:10.1128/AEM.02719-07
Copyright © 2008, American Society for Microbiology. All Rights Reserved.

High-Level Folate Production in Fermented Foods by the B12 Producer Lactobacillus reuteri JCM1112{triangledown}

Filipe Santos,1,{dagger} Arno Wegkamp,1,{dagger} Willem M. de Vos,2 Eddy J. Smid,1 and Jeroen Hugenholtz1*

Kluyver Centre for Genomics of Industrial Fermentation, TI Food and Nutrition, and NIZO food research, Kernhemseweg 2, P.O. Box 20, 6710 BA Ede, The Netherlands,1 Laboratory of Microbiology, Wageningen University and Research Centre, Dreijenplein 10, 6703 HB Wageningen, The Netherlands2

Received 3 December 2007/ Accepted 10 March 2008

We observed that Lactobacillus reuteri JCM1112 produces B12 and folate. However, the folate/B12 mass ratio found was far below that desired for human consumption (~170:1). We used metabolic engineering applying genetic and physiological approaches to improve this ratio and developed a generic and natural process that significantly increases folate production.

* Corresponding author. Mailing address: P.O. Box 20, 6710 BA Ede, The Netherlands. Phone: 31 318 65 95 40. Fax: 31 318 65 04 00. E-mail: jeroen.hugenholtz{at}nizo.nl

{triangledown} Published ahead of print on 14 March 2008.

{dagger} F.S. and A.W. contributed equally to this work.

Applied and Environmental Microbiology, May 2008, p. 3291-3294, Vol. 74, No. 10
0099-2240/08/$08.00+0     doi:10.1128/AEM.02719-07
Copyright © 2008, American Society for Microbiology. All Rights Reserved.





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