Folates are essential vitamins for human life and must be taken as part of the diet. It is known that some lactic bacteria are capable to produce folates during fermentation, which represents an interesting strategy as alternative to fortification with folic acid. The aim of this work was to study the effect of fermentation with a probiotic folate-producing Lactobacillus sakei strain in vegan spread products. Two products were manufactured with Andean potato and amaranth -with and without chia- and emulsified with other ingredients. Nutritional, textural, structural and sensorial analysis were performed. Products were also studied during 28 days of refrigerated storage. After 24 h fermentation bacterial growth achieved 11.0 log CFU/g and folate concentration reached 1900 ng/g, both values were kept during conservation period. No changes in firmness, viscosity, syneresis or particle size were observed after fermentation and storage, all parameters associated with products stability. Sensory analyses showed that the product without chia, fermented during 6 h, reached a good acceptability score, especially among vegetarian population. These results demonstrated the feasibility of bio-enrich novel spread vegan products throughout lactic fermentation with no changes in technological parameters.

叶酸是人类生活中必不可少的维生素，必须作为饮食的一部分。已知某些乳酸菌能够在发酵过程中产生叶酸，这代表了替代叶酸强化的一种有趣策略。这项工作的目的是研究用益生叶酸生产的乳酸杆菌发酵的效果。素食主义者传播产品的菌株。两种产品均使用安第斯马铃薯和a菜（含或不含奇亚）制造，并与其他成分一起乳化。进行了营养，质地，结构和感官分析。还对产品进行了28天的冷藏存储研究。发酵24小时后，细菌生长达到11.0 log CFU / g，叶酸浓度达到1900 ng / g，在保存期间，两个值均保持不变。发酵和储存后未观察到硬度，粘度，脱水收缩或粒径的变化，所有与产品稳定性相关的参数。感官分析表明，在6 h内发酵的无异味产品达到了良好的可接受性评分，尤其是在素食人群中。