Abstract
Some kinds of miso, soy-sauce, natto and their materials were analyzed for these folate values by microbiological assay with Streptococcus faecalis and Lactobacillus casei as the test organism. It was observed that folate activity was decreased during soy-sauce brewing, and folate activities measured with L.casei and S.faecalis were not so different. Folate values of twenty-four kinds of vegetables were determined using L.casei. The values of folate extracted in the presence of ascorbic acid were generally higher than those obtained without ascorbate added. These data were compared with some published values, and discussed. Folate intakes of three college women were calculated according to their menus. Ingestions of free folate and total folate were 135〜189 mcg per day and 377〜807 mcg per day respectively.
