Enrichment of Foods by Increasing Folate Content Using Lactic Acid Bacteria by Fermentation

Aim of the study: This study was conducted to enrich folate content of fermented foods by fermentation using Lactic Acid Bacteria. Methodology: Isolation of Lactobacillus from four different samples (rice batter 1, rice batter 2, curd and wheat) was done. Biochemical tests were performed to confirm Lactobacillus. Screening was performed to determine the ability of Lactobacillus for production of folate. Folate was quantified using UV-Visible Spectrophotometer (Shimadzu 1900). Finger millet (Ragi) malt and Pearl millet (Bajra) malt were fermented with Lactobacillus isolated from curd, Rice batter 1 and Lactobacillus plantarum (std) for 96 hrs. Readings for increased folate content was taken after every 24 hrs. Results: Lactobacillus from different samples (curd, wheat, Rice batter 1, Rice batter 2) were isolated. They are Gram positive, catalase negative, indole negative, methyl red negative and citrate negative. Two of four isolates produced folate in folate free medium. Before fermentation, Lactobacillus isolated from curd and rice batter 1 produced 38 μg/ml and 33 μg/ml respectively. After fermentation, Lactobacillus isolated from curd and rice batter 1 produced 45 μg/ml and 42 μg/ml of folate respectively in Finger millet (Ragi) malt. In Pearl millet (Bajra) malt curd isolate and rice isolate 1 produced 48 μg/ml and 46 μg/ml respectively. Conclusion: Lactobacillus from different food sources were isolated. The feasibility of Lactobacillus to produce folate in folic acid casei medium was tested. Folate was quantified in Lactobacilli fermentetd foods. After every 24 hrs of fermentation, Folate concentration in Finger millet (Ragi) malt and Pearl millet (Bajra) malt were seemed to be increased.