In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains

Yépez, Alba; Russo, Pasquale; Spano, Giuseppe; Khomenko, Iuliia; Biasioli, Franco; Capozzi, Vittorio; Aznar, Rosa

doi:10.1016/j.fm.2018.08.008

Cited by 82 publications

(60 citation statements)

References 53 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Incorporation of Lactococcus lactis N8 (L. lactis N8) and Saccharomyces boulardii SAA655 (S. boulardii SAA655) led to 40-90% increase of RF and folate in idli batter, a traditional cereal-legume based steamed cake widely consumed in the Indian subcontinent, which indicated the enhanced functional and technological characteristics of idli batter [132]. The screened Andean LAB strains might be useful for the production of cereal-based kefir-like RF-enriched beverages in situ [133]. The quinoa pasta fermented with the LAB L. plantarum present increased B2 and B9 levels in mice blood, which indicated that the LAB could be used for preventing nutritional deficiencies [134].…”

Section: Biotechnology Of Rf By Lactic Acid Bacteriamentioning

confidence: 99%

Production of riboflavin and related cofactors by biotechnological processes

Liu

Wang

et al. 2020

Microb Cell Fact

View full text Add to dashboard Cite

Riboflavin (RF) and its active forms, the cofactors flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD), have been extensively used in the food, feed and pharmaceutical industries. Modern commercial production of riboflavin is based on microbial fermentation, but the established genetically engineered production strains are facing new challenges due to safety concerns in the food and feed additives industry. High yields of flavin mononucleotide and flavin adenine dinucleotide have been obtained using whole-cell biocatalysis processes. However, the necessity of adding expensive precursors results in high production costs. Consequently, developing microbial cell factories that are capable of efficiently producing flavin nucleotides at low cost is an increasingly attractive approach. The biotechnological processes for the production of RF and its cognate cofactors are reviewed in this article.

show abstract

Section: Biotechnology Of Rf By Lactic Acid Bacteriamentioning

confidence: 99%

Production of riboflavin and related cofactors by biotechnological processes

Liu

Wang

et al. 2020

Microb Cell Fact

View full text Add to dashboard Cite

show abstract

“…According to the European Food Information Council (EFIC, 2006), the recommended daily allowance (RDA) of riboflavin at 1.4 mg/day can normally be supplied to an adult by a balanced diet [36]. On the basis of our result, 100 mL of soymilk that was fermented by the RYG-YYG-9049-M10 strain could provide 20.9% of the RDA, while that which was fermented with the wild-type RYG-YYG-9049 strain could provide 15.7% of the RDA.…”

Section: Ryg-yyg-9049 and Its M10 Fermentation Increased Riboflavin Cmentioning

confidence: 99%

“…However, for a strain destined for industrial food production, its survival and functionality under in vitro and in vivo conditions should be tested in the future in order to evaluate whether it can be considered as a probiotic strain for food production [37]. In addition, the adaptability of the strain during food production and storage also needs to be considered, because food stresses, such as pH, freezing, temperature, and osmotic pressure, may have a significant influence on its performance [36]. Though the temperature was tested in the present study, the influences of other factors still need to be clarified in the future.…”

Section: Ryg-yyg-9049 and Its M10 Fermentation Increased Riboflavin Cmentioning

confidence: 99%

Screening and Spontaneous Mutation of Pickle-Derived Lactobacillus plantarum with Overproduction of Riboflavin, Related Mechanism, and Food Application

Zhang

Corke

et al. 2020

Foods

View full text Add to dashboard Cite

Riboflavin, also known as vitamin B2, plays an important role in human cell metabolism and participates in various redox reactions and in energy utilization. In this study, 90 riboflavin-producing lactic acid bacteria (LAB) were screened out from pickle juices. The yields of riboflavin in these LAB were about 0.096–0.700 mg/L, and one strain, Lactobacillus plantarum RYG-YYG-9049, was found to produce the highest riboflavin content. Next, roseoflavin was used to induce the spontaneous mutation of RYG-YYG-9049, and selected roseoflavin-resistant colonies generally produced higher riboflavin contents, ranging from 1.013 to 2.332 mg/L. The No. 10 mutant, L. plantarum RYG-YYG-9049-M10, had the highest riboflavin content. Next, the molecular mechanism of enhancing riboflavin production in RYG-YYG-9049-M10 was explored, leading to the finding that roseoflavin treatment did not change the rib operons including the ribA, ribB, ribC, ribH, and ribG genes. Unexpectedly, however, this mechanism did induce an insertion of a 1059-bp DNA fragment in the upstream regulatory region of the rib operon, as compared to the wild-type RYG-YYG-9049. To the best of our knowledge, this is the first report that roseoflavin could induce an insertion of DNA fragment in LAB to increase riboflavin content, representing a new mutation type that is induced by roseoflavin. Finally, in order to fortify riboflavin content in soymilk, RYG-YYG-9049 and RYG-YYG-9049-M10 were used to ferment soymilk, and several fermentation parameters were optimized to obtain the fermented soymilk with riboflavin contents of up to 2.920 mg/L. In general, roseoflavin induction is an economical and feasible biotechnological strategy to induce riboflavin-overproducing LAB, and this strategy can be used to develop LAB-fermented functional foods that are rich in riboflavin.

show abstract

“…Some undesired flavors could efficiently be reduced by fermentation and the flavor could be more appreciated in presence of lactic acid [8]. Lactic acid bacteria not only modify sensory characteristics of the beverages, but also can produce additional micronutrients [63,64] or increase antioxidant properties [17], produce texturing compounds like exopolysaccharides [65,66], or limit undesirable microorganism development [67][68][69].…”

Section: Products Obtained By Lactic Fermentation or Lactic Acid Bactmentioning

confidence: 99%

Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages

et al. 2018

View full text Add to dashboard Cite

Tiger nut (Cyperus esculentus) is a tuber that can be consumed raw or processed into beverages. Its nutritional composition shows a high content of lipid and dietary fiber, close to those of nuts, and a high content of starch, like in other tubers. Tiger nuts also contain high levels of phosphorus, calcium, and phenolic compounds, which contribute to their antioxidant activity. From those characteristics, tiger nuts and derived beverages are particularly relevant to limit food insecurity in regions where the plant can grow. In Europe and United States, the tiger nut derived beverages are of high interest as alternatives to milk and for gluten-free diets. Fermentation or addition of probiotic cultures to tiger nut beverages has proven the ability of lactic acid bacteria to acidify the beverages. Preliminary sensory assays concluded that acceptable products are obtained. In the absence of pasteurization, the safety of tiger nut-based beverages is not warranted. In spite of fermentation, some foodborne pathogens or mycotoxigenic fungi have been observed in fermented beverages. Further studies are required to select a tailored bacterial cocktail which would effectively dominate endogenous flora, preserve bioactive compounds and result in a well-accepted beverage.

show abstract

In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains

Cited by 82 publications

References 53 publications

Production of riboflavin and related cofactors by biotechnological processes

Production of riboflavin and related cofactors by biotechnological processes

Screening and Spontaneous Mutation of Pickle-Derived Lactobacillus plantarum with Overproduction of Riboflavin, Related Mechanism, and Food Application

Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages

Contact Info

Product

Resources

About