Lactic Acid-producing Bacteria Research Articles

Structural Modulation of Gut Microbiota in Rats with Allergic Bronchial Asthma Treated with Recuperating Lung Decoction

ObjectiveTo investigate whether recuperating lung decoction (RLD) can modulate the composition of gut microbiota in rats during asthma treatment. MethodsFifteen Sprague-Dawley rats were divided randomly and equally into control group, model group, dexamethasone (DEX) group, RLD medium-dose group, and RLD high-dose group. The asthma model was established in all groups, except for the control group. The rats in the DEX and RLD groups were treated orally with DEX and RLD, respectively. The rats in the control and model groups were treated orally with 0.9% saline. The intestinal bacterial communities were compared among groups using 16S rRNA gene amplification and 454 pyrosequencing. ResultsThe microbial flora differed between the control and model groups, but the flora in the RLD groups was similar to that in the control group. No significant differences were observed between the RLD high-dose and medium-dose groups. RLD treatment resulted in an increase in the level beneficial bacteria in the gut, such as Lactobacillus and Bifidobacterium spp. ConclusionOral administration of RLD increased the number of intestinal lactic acid-producing bacteria, such as Lactobacillus and Bifidobacterium, in asthma model rats.

Extraction of Lactic Acid from Aqueous Feeds Using Membrane‐Supported Reactive Extraction

Lactic acid extraction and back-extraction were studied using trioctylamine as reactive agent. Different hollow fiber and capillary membrane containing contactors with areas between 0.005 and 1.4 m2as well as various temperatures flow rates and phase ratios of up to 1:40 solvent/feed (S/F) were tested. Despite starting with a low lactic acid concentration of only 0.8 % which allows for most lactic acid-producing bacteria to remain active an aqueous solution with a concentration of 5.8% can be obtained assuming phase ratios of S/F of 1:40 for the extraction and 4:1 for the back-extraction. The technique might be a promising pathway for an alternative downstream processing of lactic acid since it allows the continuous removal of lactic acid from a fermentation broth.

Antibacterial Activity and Optimisation of Bacteriocin Producing Lactic Acid Bacteria Isolated from Beef (Red Meat) Samples

Bacteriocin producing bacteria are commonly found in meat products to enhance theirshelf-life. In the present study, bacterial species were isolated from meat samples (beef) from differentlocalities of Lahore, Pakistan. MRS agar medium was used to isolate lactic acid bacteria (LAB) throughspread and streak methods (incubated for 72 h at 37 °C). Identification of bacteriocinogenic LAB strainswas done by using staining techniques, morphology based characteristics and biochemical tests. Thesestrains were BSH 1b, BSH 3a, BIP 4a, BIP 3a, BIP 1b and BRR 3a. Antibacterial activity of LAB wasperformed against food borne pathogens viz., Escherichia coli and Staphylococcus aureus through paperdisc diffusion method. Three bacterial strains showed maximum inhibition and characterised by ribotypingviz., BIP 4a was identified as Lactobacillus curvatus, BIP 3a was Staphylococcus warneri and BIP 1b wasLactobacillus graminis. Optimum pH 5-6.5 and 30-37 °C temperature for isolated bacterial strains wasrecorded. Protein concentration measured was 0.07 mg/mL for BSH 1b, 0.065 mg/mL for BSH 3a,0.057 mg/mL for BIP 4a, 0.062 mg/mL for BIP 1b, 0.065 mg/mL for BIP 3a and for BRR 3a 0.078 mg/mL,respectively. Bacteriocin of all isolates except BIP 3a was found to be sensitive towards pepsin and resistanttowards Rnase. Bacteriocin production was stable at between pH 5.0 and 6.0 and resistant temperaturewas 40 °C. It was concluded that lactic acid bacteria (LAB) from meat can be helpful as antibacterialagents against food-borne bacterial pathogens because of thermostable producing bacteriocin.

Identification, Characterization and Genetic Improvement of Bacteriocin Producing Lactic Acid Bacteria

Identification, Characterization and Genetic Improvement of Bacteriocin Producing Lactic Acid Bacteria

Efficacy of probiotic supplementation on quality of life and pulmonary symptoms due to sulfur mustard exposure: a randomized double-blind placebo-controlled trial

Objective: This study investigated the efficacy and safety of supplementation with probiotics in improving chronic pulmonary symptoms due to sulfur mustard (SM) exposure. Methods: In a randomized double-blind placebo-controlled study, 65 subjects suffering from chronic pulmonary complications of SM were assigned to one probiotic capsule (1 × 109 CFU containing seven strains of lactic acid-producing bacteria) every 12 h or an identical placebo for six weeks. Serum high-sensitivity C-reactive protein (CRP) concentrations, pulmonary function tests (FEV1, FEV1/FVC and MMEF 25–75%) and COPD assessment test (CAT) were assessed at baseline and at the end of trial. Results: The groups were comparable in baseline characteristics. There were significant improvements in FEV1/FVC in the probiotic but not in placebo group. CAT scores were decreased in both study groups. However, between-group comparison of changes in the assessed parameters reached statistical significance only for CAT score (p < 0.001). There was no report of adverse events during the course of trial. Conclusions: Findings of the present trial favor the efficacy of probiotic supplementation in improving the pulmonary symptoms of SM-exposed subjects.

Isolation, Identification, and Characteristics of Lactic Acid Bacteria for Production of Fermented Soymilk which Has Improved Sensory Quality

Min-Gi Jung , Su-In Kim , Nam-Youn Hur , Jong-Hwan Seong , Young-Geun Lee , Han-Soo Kim , Hun-Sik Chung and Dong-Seob Kim . Microbiol. Biotechnol. Lett. 2016;44:74-83. https://doi.org/10.4014/mbl.1511.11008

Growth and acid production of Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 in the fermentation of algal carcass

Algal carcass is a low-value byproduct of algae after its conversion to biodiesel. Dried algal carcass is rich in protein, carbohydrate, and multiple amino acids, and it is typically well suited for growth and acid production of lactic acid bacteria. In this study, Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 was used to ferment different algal carcass media (ACM), including 2% ACM, 2% ACM with 1.9% glucose (ACM-G), and 2% ACM with 1.9% glucose and 2g/L amino acid mixture (ACM-GA). Concentrations of organic acids (lactic acid and acetic acid), acetyl-CoA, and ATP were analyzed by HPLC, and activities of lactate dehydrogenase (LDH), acetokinase (ACK), pyruvate kinase (PK), and phosphofructokinase (PFK) were determined by using a chemical approach. The growth of L. bulgaricus cells in ACM-GA was close to that in the control medium (de Man, Rogosa, and Sharpe). Lactic acid and acetic acid contents were greatly reduced when L. bulgaricus cells were grown in ACM compared with the control medium. Acetyl-CoA content varied with organic acid content and was increased in cells grown in different ACM compared with the control medium. The ATP content of L. bulgaricus cells in ACM was reduced compared with that of cells grown in the control medium. Activities of PFK and ACK of L. bulgaricus cells grown in ACM were higher and those of PK and LDH were lower compared with the control. Thus, ACM rich in nutrients may serve as an excellent substrate for growth by lactic acid bacteria, and addition of appropriate amounts of glucose and amino acids can improve growth and acid production.

Vinegar Treatment Prevents the Development of Murine Experimental Colitis via Inhibition of Inflammation and Apoptosis.

This study investigated the preventive effects of vinegar and acetic acid (the active component of vinegar) on ulcerative colitis (UC) in mice. Vinegar (5% v/v) or acetic acid (0.3% w/v) treatment significantly reduced the disease activity index and histopathological scores, attenuated body weight loss, and shortened the colon length in a murine experimental colitis model induced by dextran sulfate sodium (DSS). Further mechanistic analysis showed that vinegar inhibited inflammation through suppressing Th1 and Th17 responses, the NLRP3 inflammasome, and MAPK signaling activation. Vinegar also inhibited endoplasmic reticulum (ER) stress-mediated apoptosis in the colitis mouse model. Surprisingly, pretreatment with vinegar for 28 days before DSS induction increased levels of the commensal lactic acid-producing or acetic acid-producing bacteria, including Lactobacillus, Bifidobacteria, and Enterococcus faecalis, whereas decreased Escherichia coli levels were found in the feces of mice. These results suggest that vinegar supplementation might provide a new dietary strategy for the prevention of UC.

Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria.

19 Streptococcus thermophilus with high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains of Streptococcus thermophilus zlw TM11 were selected because its fermented milk had the highest exopolysaccharide content (380 mg/L) and viscosity (7716 mpa/s). Then Streptococcus thermophilus zlw TM11 was combined with Lactobacillus delbrueckii subsp. bulgaricus 3 4.5 and the combination was named SH-1. The quality of the yogurt fermented by SH-1 and two commercial starter cultures (YO-MIX 465, YF-L711) were compared. It was shown that the exopolysaccharide content of yogurt fermented by SH-1 was similar to that of yogurt fermented by YF-L711 and significantly higher than YO-MIX 465 (p < 0.05). In addition, the yogurt fermented by SH-1 had the lowest syneresis (8.5%) and better texture and sensory than the samples fermented by YO-MIX 465 and YF-L711. It manifested that the selected higher exopolysaccharide production starter SH-1 could be used as yogurt starter and reduce the amount of adding stabilizer, which can compare with the imported commercial starter culture.

Isolation of exopolysaccharides producing lactic acid bacteria from dairy products

Currently, much attention is being paid for improving the texture of food by screening the new exopolysaccharides (EPS) producing strains. The aim of the present work was to isolate EPS producing Lactic acid bacteria (LAB) strains from raw milk and milk products samples. Total of thirty eight dahi, lassi and raw milk samples were collected from different villages and towns of Karnal and Delhi District. The samples were plated on milk agar and colonies showing ropy polysaccharides production were subjected to biochemical test. After molecular identification 2 were found as &lt;italic&gt;S. thermophilus&lt;/italic&gt;, 2 were &lt;italic&gt;Lb. rhamnosus&lt;/italic&gt; and 2 were confirmed as &lt;italic&gt;Lb. fermentum&lt;/italic&gt;. Two &lt;italic&gt;S. thermophilus&lt;/italic&gt; strains (PD7 and PD11) and &lt;italic&gt;Lb. fermentum&lt;/italic&gt; strains (AL6 and AD3) showed better curdling pattern, acidity, exopolysaccharides production, and sensory properties. These cultures can be used for manufacture of indigenous fermented milk products.

PCR of crtNM combined with analytical biochemistry: An efficient way to identify carotenoid producing lactic acid bacteria

Lactic acid bacteria (LAB) synthesize a wide variety of biochemical compounds during food fermentation. Carotenoids provide important biological functions for bacteria, and their consumption by humans has many beneficial effects. In this study, the presence of several genes involved in the production of carotenoids was determined by BLAST analysis and PCR in a collection of 156 LAB isolated from traditional amylaceous African fermented foods. Only the crtE gene and the crtNM operon were present and detected in Lactobacillaceae. Most of the strains with positive PCR detection of the operon crtNM produced carotenoid-like compounds when grown in MRS broth. The carotenoids produced differed from compounds previously identified in other LAB except for one peak, which was closely related to 4,4′-diaponeurosporene already reported in the literature in Lactobacillus plantarum species. Most producing strains belonged to Lactobacillus fermentum and L. plantarum species but a few Pediococcus acidilactici were also producers. Furthermore, the most efficient L. plantarum was able to synthesize carotenoids in a cereal fermented food. Genetic screening was shown to be efficient since, in all cases, it eliminated the need for biochemical analysis of strains in which no amplicons of the operon crtNM were obtained.

Evaluación de los efectos de la suplementación de aceite de pescado y té verde en la microflora de la molleja, íleon y ciego en pollos de engorde

Con el fin de evaluar los efectos de la sustitución del aceite de soja por aceite de pescado (AP) y del té verde (Camellia sinensis L.; GT) en polvo, a bajos niveles, sobre la microflora del tracto digestivo, 270 pollitos machos de la cepa Ross 308 y un dia de edad fueron asignados aleatoriamente en 9 grupos con 3 repeticiones y 10 aves cada uno. Las dietas de los períodos de inicio, crecimiento, y acabado incluían la sustitución de una parte el aceite de soja por 0, 1,5 o 2,0 % de AP y 0; 1,0 o 1,5 % de polvo de GT. En el día 42, se recogieron los contenidos de la molleja, íleon y ciego de un ave sacrificada en cada réplica, para cultivos microbianos y recuento de colonias. El número medio (mínimos cuadrados medios log10 UFC/g±SEM) de bacterias aeróbicas (7,396 ± 0,931), bacterias productoras de ácido láctico (8,165±0,900), coliformes (7,033±0,892) y bactérias intestinales lactosa negativas (6,559±0,823), provenientes del contenido cecal de las aves alimentadas con 2 % AP fueron similares a todos los demás grupos. Tampoco se observaron diferencias significativas entre los grupos para el contenido de la molleja y del íleon. Estos resultados sugieren que la suplementación en la dieta del AP hasta 2,0 % más GT hasta el 1,5 % no afectan negativamente o incluso puede preservar el equilibrio de la microflora de la molleja, el íleon y el ciego de pollos aparentemente sanos. El aceite de soja se puede sustituir parcialmente por AP hasta el nivel 2,0 % sin efectos adversos aparentes sobre la microflora intestinal.

Bioaugmentation of Lactobacillus delbrueckii ssp. bulgaricus TISTR 895 to enhance bio-hydrogen production of Rhodobacter sphaeroides KKU-PS5.

BackgroundBioaugmentation or an addition of the desired microorganisms or specialized microbial strains into the anaerobic digesters can enhance the performance of microbial community in the hydrogen production process. Most of the studies focused on a bioaugmentation of native microorganisms capable of producing hydrogen with the dark-fermentative hydrogen producers while information on bioaugmentation of purple non-sulfur photosynthetic bacteria (PNSB) with lactic acid-producing bacteria (LAB) is still limited. In our study, bioaugmentation of Rhodobacter sphaeroides KKU-PS5 with Lactobacillus delbrueckii ssp. bulgaricus TISTR 895 was conducted as a method to produce hydrogen. Unfortunately, even though well-characterized microorganisms were used in the fermentation system, a cultivation of two different organisms in the same bioreactor was still difficult because of the differences in their metabolic types, optimal conditions, and nutritional requirements. Therefore, evaluation of the physical and chemical factors affecting hydrogen production of PNSB augmented with LAB was conducted using a full factorial design followed by response surface methodology (RSM) with central composite design (CCD).ResultsA suitable LAB/PNSB ratio and initial cell concentration were found to be 1/12 (w/w) and 0.15 g/L, respectively. The optimal initial pH, light intensity, and Mo concentration obtained from RSM with CCD were 7.92, 8.37 klux and 0.44 mg/L, respectively. Under these optimal conditions, a cumulative hydrogen production of 3396 ± 66 mL H2/L, a hydrogen production rate (HPR) of 9.1 ± 0.2 mL H2/L h, and a hydrogen yield (HY) of 9.65 ± 0.23 mol H2/mol glucose were obtained. KKU-PS5 augmented with TISTR 895 produced hydrogen from glucose at a relatively high HY, 9.65 ± 0.23 mol H2/mol glucose, i.e., 80 % of the theoretical yield.ConclusionsThe ratio of the strains TISTR 895/KKU-PS5 and their initial cell concentrations affected the rate of lactic acid production and its consumption. A suitable LAB/PNSB ratio and initial cell concentration could balance the lactic acid production rate and its consumption in order to avoid lactic acid accumulation in the fermentation system. Through use of appropriate environmental conditions for bioaugmentation of PNSB with LAB, a hydrogen production could be enhanced.Electronic supplementary materialThe online version of this article (doi:10.1186/s13068-015-0375-z) contains supplementary material, which is available to authorized users.

Effects of Protein Content in Selected Fish Towards the Production of Lactic Acid Bacteria (lactobacillus spp.) during the Production of Pekasam

Pekasam is one of Malaysia s famous fermented product. Pekasam fish is usually made from freshwater fish with ground roasted fragrant rice as the main ingredient as the fermentation substrate. Fermented food, especially from fish or seafood requires lactic acid bacteria such as Lactobacillus spp. to aid the fermentation process. Samples were fermented for 30 days based on natural fermentation of pekasam. Protein has a significant effect on the taste, flavor, color and shelf life of the pekasam fish. The objective of this study is to evaluate the effect of protein content on selected fish in relation to the production of lactic acid bacteria. It showed that the increment of Lactobacillus spp. associated with the higher amount of protein in the fish during the fermentation process. Patin fish showed the highest protein content (27.5%) with the highest increment in Lactobacillus spp. This suggests possible use of Patin fish as a potential source to improve the overall quality of fermented fish product.

Application of lactic acid bacteria for production of fermented beverages based on rice flour

We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04&amp;ndash;5.17 to 3.74&amp;ndash;4.35. At the same time, total acidity increased (1.28&amp;ndash;2.59&amp;nbsp;g/l) due to lactic acid (0.59&amp;ndash;2.76 g/l) and acetic acid (0.11&amp;ndash;0.30 g/l) production. Fermentation of rice beverages also caused a gradual decrease in glucose and fructose concentration. Lactic acid bacteria proliferated in the first phases of fermentation, and cell counts reached a maximum after 12 h. The highest growth rate (v&lt;sub&gt;LAB&lt;/sub&gt; = 0.44 Log&lt;sub&gt;10&lt;/sub&gt; CFU/ml/h) was observed in a sample with the culture of Lactobacillus brevis CCM 1815. Viscosity of beverages decreased significantly after 24&amp;nbsp;h of fermentation. The highest values of sensory parameters were observed in a monoculture of Lactobacillus plantarum CCM 7039 and in a sample with a mixed culture of Lactobacillus plantarum CCM 7039 and Bifidobacterium longum CCM 4990.

Fermented infant formulas without live bacteria: a systematic review.

Fermented formulas, i.e., those fermented with lactic acid-producing bacteria during the production process and not containing significant amounts of viable bacteria in the final product, are widely available in many countries. Our aim was to systematically review published evidence related to the safety and health effects of the administration of fermented infant formulas compared with standard infant formulas. The Cochrane Library, MEDLINE, and EMBASE databases and major pediatric conference proceedings were searched. Five randomized controlled trials (RCTs) involving 1326 infants met the inclusion criteria. Compared with standard formula, the use of fermented formula resulted in a similar weight gain and length gain during the study period. Data from one RCT, albeit large, suggest the effectiveness of fermented formula in preventing and treating acute diarrhea. Fermented formula has the potential to reduce some, albeit not well-defined, digestive symptoms. Current evidence does not support the use of fermented formula for preventing cow's milk allergy. Limited available evidence suggests that the use of fermented infant formula, compared with the use of standard infant formula, does not offer clear additional benefits, although some benefit on gastrointestinal symptoms cannot be excluded. What is known • Fermented formulas, i.e., those fermented with lactic acid-producing bacteria during the production process and not containing significant amounts of viable bacteria in the final product, are widely available in many countries. What is new • Limited evidence available suggests that the use of fermented infant formula, compared with the use of standard infant formula, does not offer clear additional benefits, although some benefit on gastrointestinal symptoms cannot be excluded. At the same time, no negative health effects have been documented.

Quality characteristics of soy yogurt produced using proteases and mixed microbial consortia

In this study, we examined the quality characteristics of soy yogurts produced using two proteases(Flavourzyme® and Neutrase®) and the mixed microbial consortia of Lactobacillus bulgaricus and Streptococcus thermophilus (two-mixed) and Lactobacillus acidophilus, Bifidobacterium lactis, and S. thermophilus (three-mixed). The viscosity was the highest in the untreated yogurt. Among the proteolyzed samples, those treated with Flavourzyme® for 20 min showed the highest viscosity, whereas the samples treated with Neutrase® for 30 min and cultured with three-mixed microbial consortia showed the lowest viscosity. The numbers of viable bacteria in the Flavourzyme®-treated samples were slightly greater than those in the Neutrase®-treated samples. The number of viable bacteria increased as hydrolysis time increased. The organic acid content was higher in the three-mixed group than in the two-mixed group, and it was higher in the Flavourzyme®-treated samples than in the Neutrase®-treated samples. Among the Flavourzyme®-treated samples, the three-mixed group showed higher total free amino acid content than the two-mixed group. In contrast, among the Neutrase®-treated samples, those cultured with both mixed microbial consortia produced the similar amounts of free amino acids. The above results showed that proteolytic treatment promoted the growth of lactic acid-producing bacteria. Soy yogurts produced using Flavourzyme® and three-mixed microbial consortia were thought to be more desirable because of more organic acids and free amino acids than those produced using Neutrase® and two-mixed microbial consortia.

Antimicrobial and immune modulatory effects of lactic acid and short chain fatty acids produced by vaginal microbiota associated with eubiosis and bacterial vaginosis.

Lactic acid and short chain fatty acids (SCFAs) produced by vaginal microbiota have reported antimicrobial and immune modulatory activities indicating their potential as biomarkers of disease and/or disease susceptibility. In asymptomatic women of reproductive-age the vaginal microbiota is comprised of lactic acid-producing bacteria that are primarily responsible for the production of lactic acid present at ~110 mM and acidifying the vaginal milieu to pH ~3.5. In contrast, bacterial vaginosis (BV), a dysbiosis of the vaginal microbiota, is characterized by decreased lactic acid-producing microbiota and increased diverse anaerobic bacteria accompanied by an elevated pH>4.5. BV is also characterized by a dramatic loss of lactic acid and greater concentrations of mixed SCFAs including acetate, propionate, butyrate, and succinate. Notably women with lactic acid-producing microbiota have more favorable reproductive and sexual health outcomes compared to women with BV. Regarding the latter, BV is associated with increased susceptibility to sexually transmitted infections (STIs) including HIV. In vitro studies demonstrate that lactic acid produced by vaginal microbiota has microbicidal and virucidal activities that may protect against STIs and endogenous opportunistic bacteria as well as immune modulatory properties that require further characterization with regard to their effects on the vaginal mucosa. In contrast, BV-associated SCFAs have far less antimicrobial activity with the potential to contribute to a pro-inflammatory vaginal environment. Here we review the composition of lactic acid and SCFAs in respective states of eubiosis (non-BV) or dysbiosis (BV), their effects on susceptibility to bacterial/viral STIs and whether they have inherent microbicidal/virucidal and immune modulatory properties. We also explore their potential as biomarkers for the presence and/or increased susceptibility to STIs.

SELEKSI BAKTERI ASAM LAKTAT PENGHASIL AMILASE DAN PULULANASE DAN APLIKASINYA PADA FERMENTASI TALAS

The objective of this study were to select amylase and pululanase producing lactic acid bacteria (LAB) for taro fermentation and to find out the lengt h of fermentation time that will produce short chain polysaccharide. Fourty one LAB isolates were selected based on the amylase and pululanase activity (U/m L ) . T hree isolates of LAB i.e. Lactobacillus plantarum D-240 , SU-LS67 and SU-LS59 demonstrated the highest enzyme activities among other strains. The amylase activity for those three isolates w as 2.57, 2.70, and 2.50 U/m L , respectively and the pullulanase activity was 2.72, 2.88 and 2.91 U/mL, respectively. G enotypic identification was conducted for strains SU-LS59 and SU-LS67. Strains identification by s equencing the gene encoding 16S rDNA and phylogenetic analysis using Neighbor Joining method showed that both isolates were identical to Leuconostoc mesenteroides NBRC 100496T (AB681194 ) with a bootstrap value of 100%. Either single or mixed culture of L . plantarum D-240 and L. mesenteroides SU-LS 67 were then used as starter in taro fermentation and DP value s of the taro starch were examined at various fermentation times (0, 6, 12, 18, 24 h). The results showed that applying 2% mixed culture ( 10 8 CFU/mL ) of L. plantarum D-240 and L. mesent e roides SU-LS 67) at the ratio of 1:1 as starter in taro fermentation was found more effective than the single cultures due to its ability to hydrolize and generate starch with DP value around 27 after 18 h fermentation . Starch with DP values between 19-29 was considered suitable for the formation of resistant starch (RS) during autoclaving-cooling cycles . This finding might be advantageous as preliminary treatment for the production of RS-rich taro flour through autoclaving-cooling process.

Milk fermented with selected strains of lactic acid bacteria is able to improve folate status of deficient rodents and also prevent folate deficiency

Folate deficiencies are common in many parts of the world. The use of folate producing food grade microorganisms has been proposed as a more natural alternative to fortification with the chemical folic acid. The aim of this study was to evaluate the effectiveness of a novel fermented milk elaborated with adequately selected folate producing lactic acid bacteria. This product was tested using both a rodent depletion–repletion model and a complete deficient model. The folate bio-enriched fermented milk was able to increase plasma folate concentrations and decrease homocysteine levels. This is the first report demonstrating that a naturally folate bio-enriched fermented milk, elaborated with folate-producing starter cultures, not only is effective to improve folate status but can also prevent folate deficiency. Consumers also would obviously benefit from this type of product because they could increase their folate intakes while consuming foods that form part of their normal diets.