NIZO food research has introduced a new approach to food fortification which is based on fermentation. Food grade bacteria can be used for production of vitamins in food products. The good thing is that it is a natural food fortification, which may fit with many companies’ strategy.
High-throughput screening allows the selection of specific combinations of starter and adjunct cultures to produce fermented food products that are naturally enriched with B vitamins. NIZO uses non-GMO techniques, such as natural selection procedures and optimum fermentation conditions, to improve the vitamin production capacity of specific strains of bacteria.
Recently, Lucie Hazelwood and her group demonstrated that a non-folate-producing lactic acid bacterium providing specific functionalities could be turned into a folate-producing strain.