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This is a Systematic Review study.

October 8, 2025Frontiers in NutritionOpen Access

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

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Fermented foods can improve vitamin K2 and folate status in some populations, enhancing overall vitamin levels.
Certain microorganisms, such as Bacillus subtilis and lactic acid bacteria, contribute significantly to vitamin production in fermented foods.
Bioavailability of vitamins is influenced by the food matrix and interactions with gut microbiota, affecting absorption rates.
Lack of well-controlled large-scale studies indicates a need for further research to confirm the efficacy of fermented foods in improving vitamin status.

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Systematic narrative review assesses how fermented foods affect vitamin levels in individuals, suggesting potential benefits.

Keyvan et al. (2025) studied this question.

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