Hackoh
AI ACTIVEJAEN
Science

Folic acid (Folate / Vitamin B9)

Folic acid

Japanese: 葉酸（ビタミンB9・フォレート）

A B vitamin essential for cell division and DNA synthesis. Abundant in fermented foods, with natto being an excellent source.

Folic acid is a B vitamin essential for cell division and DNA synthesis, particularly important for fetal development in early pregnancy and globally recommended.

Fermented foods are good sources of folate. Natto contains about 120 μg per 100g, covering half the adult daily recommendation (240 μg). Miso and soy sauce also contain it, and lactic acid bacteria are known to produce folate.

Fermentation increases folate content because microorganisms synthesize this vitamin for their own growth—a process that incidentally enhances the nutritional value of food.

Related words

Lactic acid bacteria (LAB)

A general term for bacteria that produce lactic acid from sugars. They contribute to a wide range of fermented foods including pickles, yogurt, and miso, creating acidic environments that improve preservation.

Bacillus subtilis var. natto

A variety of Bacillus subtilis that ferments soybeans into natto. It possesses powerful proteolytic enzymes and produces natto's characteristic stickiness and aroma.

Vitamin

Organic compounds that regulate body functions in small amounts. Many increase during fermentation, enhancing the nutritional value of fermented foods.

Back to the glossary日本語版 →