Production of Vitamins B3, B6 and B9 by Lactobacillus Isolated from Traditional Yogurt Samples from 3 Cities in Iran, Winter 2016

B-group vitamins have important roles in many aspects of cellular metabolism and humans cannot synthesize them. So, they should be obtained from external resources. This project provides a new insight into assessing the production of vitamins B3, B6 and B9 by Lactobacillus, isolated from traditional yogurt samples from 3 different cities of Iran; Golpayegan, Sanandaj and Tehran (Damavand).
Material and Following 72 h of anaerobic culture of the Lactic acid bacteria at 37°C in 5% CO2, some Lactobacillus species from traditional yogurt samples were isolated and characterized both morphologically and biochemically. Isolates were identified following 16S rRNA PCR-amplification and sequencing. Including Lactobacillus (L.) ozensis strain Gon2-7, L. acidophilus strain KU, L. helveticus strain D76, L. helveticus strain Dpc 4571, L. fermentum strain 1, L. rossiae strain DSM15814T, L. casei strain NCDO, L. delbrueckii strain ATCC 11842, L. crispatus strain MRS 54.4, L. delbrueckii strain SB3 and L. paracasei subsp. tolerans JCM1171 (T). The sequence of L. paracasei subsp. tolerans JCM1171 (T) was submitted to the NCBI. The ability to produce B-group vitamins was evaluated by high performance liquid chromatography. Lactobacillus strains and amount of vitamin B3, B6 and B9 production were analyzed by Analysis of Variance test.
Results and Eleven isolates of Lactobacillus species from traditional yogurt samples were identified. Optimal conditions for Lactobacillus growth were pH 5-6 and temperatures 37-40°C. The isolates produced vitamins B3, B6 and B9. L. paracasei subsp. tolerance JCM 1171 (T) showed the highest amount of produced vitamins (p≤0.01) consist of vitamin B6 (1566.17 µg ml-1) and B9 (1279.72 µg ml-1). L. acidophilus strain KU showed the highest production of vitamin B3 (522.7 µg ml-1). L. fermentum produced the highest amount of vitamin B2. These strains are a natural and cost efficient source of vitamin. The Lactobacillus strains isolated in this research particularly, L. paracasei, could be applied in improving new fermented products, fortified with B-group vitamin that could be applied as substitution for enriching and supplementation with the controversial synthetic vitamins.