Benefits of Lactic Acid Bacteria Folate Synthesis in Foods and Risks Associated with Deficiency - a Review

Abstract

Folate (vitamin B9) is an essential micronutrient found in both animal and plant foods, but it is highly heat-sensitive, leading to loss of this nutrient during thermal processing. To overcome folate deficiency, many regulatory agencies recommend fortifying foods with folic acid (a synthetic form of the vitamin), although its long-term safety remains debated. A promising alternative approach involves bio-enriched fermented foods produced by lactic acid bacteria (LAB). These LAB-fermented products, such as dairy products (yogurt, cheese), cereals, and vegetables, have demonstrated potential to regulate intestinal homeostasis, alleviate inflammatory diseases, and mitigate neurodegenerative symptoms. This study is a systematic review that aims to assess the ability of LAB to synthesize folate, highlighting studied genera and their applications, benefits, and risks of deficiency. The species Lactiplantibacillus plantarum stands out in folate production, in vitro and in situ. The field of Food Science and Technology concentrates most of the research on folate, followed by the field of Microbiology. Furthermore, 93% of research, considering all categories, is correlated with Sustainable Development Goal (SDG). Three, which focuses on “Good Health and Well-Being”, and among the countries of origin, the United States leads in published research.