This Article Full Text (PDF) Other Versions of this Article: AEM.02719-07v1 74/10/3291    most recent Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Reprints and Permissions Copyright Information Books from ASM Press MicrobeWorld Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Santos, F. Articles by Hugenholtz, J. Search for Related Content PubMed PubMed Citation Articles by Santos, F. Articles by Hugenholtz, J. Agricola Articles by Santos, F. Articles by Hugenholtz, J.

 Previous Article  |  Next Article 

Appl. Environ. Microbiol. doi:10.1128/AEM.02719-07
Copyright (c) 2008, American Society for Microbiology and/or the Listed Authors/Institutions. All Rights Reserved.

High folate production in fermented foods by the B₁₂ producer Lactobacillus reuteri JCM1112

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; Laboratory of Microbiology, Wageningen University and Research Centre, Dreijenplein 10, 6703 HB Wageningen

^* To whom correspondence should be addressed. Email: jeroen.hugenholtz{at}nizo.nl.

	Abstract

We observed that Lactobacillus reuteri JCM1112 produces B₁₂ and folate. However, the folate/B₁₂ mass-to-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.