Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk
By M. Valle, J. Laiño, G. Giori, J. LeBlanc. 2014
106 citations recorded by the source corpus.
Abstract Riboflavin (vitamin B 2 ) plays an important role in cellular metabolism participating in numerous oxidation–reduction reactions and energy usage. In this work, lactic acid bacteria that can produce vitamin B 2 in soymilk were identified from 179 strains tested that were previously isolated from a wide range of food products. Only 42 strains were able to grow in a commercial riboflavin-free medium after which the concentration of this vitamin was determined by HPLC. Five of these strains were pre-selected for their capacity to produce elevated concentrations of riboflavin. These were then inoculated in soymilk to evaluate their capacity to grow in this food matrix and increase its low riboflavin concentrations. Only the strain Lactobacillus plantarum CRL 725 was able to significantly increase the initial concentration of riboflavin in soy milk from 309 ± 9 ng/mL to 700 ± 20 ng/mL after 12 h of incubation at 37 °C. Roseoflavin resistant variants of this strain were obtained and evaluated in soymilk. One of the variant strains increased 6 times (1860 ± 20 ng/mL) the initial riboflavin levels of soy milk. Roseoflavin-resistant strains capable of synthesizing riboflavin in soymilk constitute an interesting and economically feasible biotechnology strategy that could be easily adapted by the food industry to develop novel vitamin-bioenriched functional foods with enhanced consumer appeal.
Subfields: Biochemistry, Food Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/663c7b969c0ba8c7182a5db0069bf1892df1d00f
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Food Science
Citations in the corpus
- Beneficial effects on host energy metabolism of short-chain fatty acids and vitamins produced by commensal and probiotic bacteria (2017, methodology): “As example, it was shown that 42 strains of LAB isolated from a variety of fermented dairy products were able to produce riboflavin [41] as did 8 strains from goat milk and cheeses [40].”