{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,29]],"date-time":"2026-03-29T10:54:10Z","timestamp":1774781650311,"version":"3.50.1"},"reference-count":30,"publisher":"American Society for Microbiology","issue":"10","license":[{"start":{"date-parts":[[2008,5,15]],"date-time":"2008-05-15T00:00:00Z","timestamp":1210809600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Appl Environ Microbiol"],"published-print":{"date-parts":[[2008,5,15]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n          <jats:p>\n            We observed that\n            <jats:italic>Lactobacillus reuteri<\/jats:italic>\n            JCM1112 produces B\n            <jats:sub>12<\/jats:sub>\n            and folate. However, the folate\/B\n            <jats:sub>12<\/jats:sub>\n            mass ratio found was far below that desired for human consumption (\u223c170:1). We used metabolic engineering applying genetic and physiological approaches to improve this ratio and developed a generic and natural process that significantly increases folate production.\n          <\/jats:p>","DOI":"10.1128\/aem.02719-07","type":"journal-article","created":{"date-parts":[[2008,3,15]],"date-time":"2008-03-15T00:59:48Z","timestamp":1205542788000},"page":"3291-3294","update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":110,"title":["High-Level Folate Production in Fermented Foods by the B\n            <sub>12<\/sub>\n            Producer\n            <i>Lactobacillus reuteri<\/i>\n            JCM1112"],"prefix":"10.1128","volume":"74","author":[{"given":"Filipe","family":"Santos","sequence":"first","affiliation":[{"name":"Kluyver Centre for Genomics of Industrial Fermentation, TI Food and Nutrition, and NIZO food research, Kernhemseweg 2, P.O. Box 20, 6710 BA Ede, The Netherlands"}]},{"given":"Arno","family":"Wegkamp","sequence":"additional","affiliation":[{"name":"Kluyver Centre for Genomics of Industrial Fermentation, TI Food and Nutrition, and NIZO food research, Kernhemseweg 2, P.O. Box 20, 6710 BA Ede, The Netherlands"}]},{"given":"Willem M.","family":"de Vos","sequence":"additional","affiliation":[{"name":"Laboratory of Microbiology, Wageningen University and Research Centre, Dreijenplein 10, 6703 HB Wageningen, The Netherlands"}]},{"given":"Eddy J.","family":"Smid","sequence":"additional","affiliation":[{"name":"Kluyver Centre for Genomics of Industrial Fermentation, TI Food and Nutrition, and NIZO food research, Kernhemseweg 2, P.O. Box 20, 6710 BA Ede, The Netherlands"}]},{"given":"Jeroen","family":"Hugenholtz","sequence":"additional","affiliation":[{"name":"Kluyver Centre for Genomics of Industrial Fermentation, TI Food and Nutrition, and NIZO food research, Kernhemseweg 2, P.O. 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