Potential folate-producing strains and their applications in biofortification of fermented Moringa oleifera leaves powder

Folate is an essential vitamin for the human body and must be obtained exogenously. It is recognized that some microorganisms are capable of producing folates during growth, revealing possibilities for innovations of natural folate biofortified foods. The aim of this study was to identify potential folate-producing strains to enhance folate content in fermented Moringa oleifera leaves powder (MOLP). Although most of the tested strains exhibited folate production, there were significant differences among them in terms of both quantity and distribution, whether intracellular or extracellular. 10 strains with potential for folate production were chosen for enhancing the folate content of MOLP. The two most promising strains, Lactiplantibacillus sp. LP1 and Saccharomyces cerevisiae Y-J-1, demonstrated high folate levels up to 1940 and 2115 μg/100 g dry matter, respectively. These levels were 1.6 and 1.8-fold the initial value in MOLP. Additionally, the fermentation of MOLP not only enhanced its nutritional quality but also preserved its significant bioactivity. This study provides the initial understanding of how selected microorganisms can naturally enrich folates in fermented MOLP, presenting an alternative solution to address the widespread issue of folate deficiency while promoting human health.