Vitamins formed by microorganisms in fermented foods: effects on human vitamin status—a systematic narrative review

IntroductionVitamin deficiencies remain a global health issue, particularly among vulnerable populations. As microorganisms also produce vitamins, this has led to considering Fermented Foods (FF) as potential vehicles for improving vitamin intake. This systematic narrative review, which exclusively...

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Bibliographic Details

Published in:	Frontiers in Nutrition
Main Authors:	Erhan Keyvan, Elizabeth Adesemoye, Marie-Christine Champomier-Vergès, Emilie Chanséaume-Bussiere, Julie Mardon, Daniela Nikolovska Nedelkoska, Recep Palamutoglu, Pasquale Russo, Inga Sarand, Laurencia Songre-Ouattara, Biljana Trajkovska, Sibel Karakaya, Michail Syrpas, Christophe Chassard, Smilja Pracer, Guy Vergères, Daniel Heine, Christèle Humblot
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2025-10-01
Subjects:	B vitamins fermented foods human intervention studies microbial vitamin formation vitamin bioavailability vitamin K2
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2025.1653666/full