Lactic acid bacteria (LAB), widely used as starter cultures for the fermentation of a large variety of food, can improve the safety, shelf life, nutritional value and overall quality of the fermented products. In this regard, the selection of strains delivering health‐promoting compounds is now the main objective of many researchers. Although most LAB are auxotrophic for several vitamins, it is known that certain strains have the capability to synthesize B‐group vitamins. This is an important property since humans cannot synthesize most vitamins, and these could be obtained by consuming LAB fermented foods. This review discusses the use of LAB as an alternative to fortification by the chemical synthesis to increase riboflavin and folate concentrations in food. Moreover, it provides an overview of the recent applications of vitamin‐producing LAB with anti‐inflammatory/antioxidant activities against gastrointestinal tract inflammation. This review shows the potential uses of riboflavin and folates producing LAB for the biofortification of food, as therapeutics against intestinal pathologies and to complement anti‐inflammatory/anti‐neoplastic treatments.

中文翻译：

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产生核黄素和叶酸的乳酸菌的最新进展：在食品强化和肠道炎症治疗中的应用

乳酸菌（LAB）被广泛用作各种食品发酵的发酵剂，可以提高发酵产品的安全性，保质期，营养价值和整体质量。在这方面，许多研究人员的主要目的是选择能促进健康的化合物的菌株。尽管大多数LAB对几种维生素都是营养缺陷的，但已知某些菌株具有合成B组维生素的能力。这是一项重要的特性，因为人类无法合成大多数维生素，而这些维生素可以通过食用LAB发酵食品而获得。这篇综述讨论了通过化学合成来提高食品中核黄素和叶酸浓度的方法，以乳酸菌作为强化食品的替代品。而且，它概述了具有抗炎/抗氧化活性的生产维生素的LAB在胃肠道炎症中的最新应用。这篇综述显示了生产核黄素和叶酸的LAB的潜在用途，可用于食品的生物强化，作为肠道疾病的治疗剂和补充抗炎/抗肿瘤治疗的手段。