Omega-3 (Ω-3) fatty acids are an essential component of the human diet that have been linked to reduced risk of both neurological and cardiovascular diseases in humans; however, Ω-3 fatty acids are far underconsumed in the typical American diet. The expense of fatty fish such as salmon makes obtaining Ω-3 fatty acids difficult for much of the population and plant alternatives have proven to be insufficient sources of this vital nutrient. To address aforementioned issues, probiotic bacteria will be modulated to produce Ω-3 for the potential application in fermented food products like yogurt. This new application would not only increase access to Ω-3, but also provide a significant environmental benefit through reduced overfishing and ocean contamination currently associated with the mass production of fish products for their Ω-3 benefits.