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Riboflavin production in fermented foods

Lactococcus lactis with overexpressed rib genes:
This deliverable was achieved and generated a strain with an extremely high level of riboflavin production. This finding, together with additional characterisation of the riboflavin operon in this bacterium, was published in the peer-reviewed journal Applied and environmental Microbiology (2004, vol.70: pp. 5769-5777)1. In addition, a multivitamin producing L. lactis strain was constructed which overproduced both riboflavin as well as folic acid. The latter results were published in the journal Metabolic Engineering (2004, vol. 6: pp. 109-115)2. Furthermore, the mechanism by which L. lactis internalises riboflavin from its growth medium, thereby reducing the amount of riboflavin in foods, has been elucidated and the scientific work describing these findings will soon be submitted to the journal Molecular Microbiology.

Mutant lactic acid bacteria with high riboflavin production:
This deliverable was achieved using a number of lactic acid (and propionic acid) bacteria. By exposing Lactococcus lactis, Lactobacillus plantarum, Leuconostoc mesenteroides and Propionibacterium freudenreichii to roseoflavin, riboflavin-overproducing variants were obtained. The methodology to produce such mutants was proven very useful, allowing the isolation of vitamin B2-overproducing starter bacteria, which can be used for the in situ production of this vitamin in dairy foods. This work will soon be submitted for publication to the peer-reviewed scientific journal Applied Environmental Microbiology.

High production of riboflavin with food-grade engineered LAB:
Both genetically engineered as well as roseoflavin-induced LAB were isolated that produced high levels of riboflavin. Several of such LAB were directly derived from commercially used starter cultures. Some of these strains were used for the animal trials, while the technical know-how of generating such strains was applied by one of the industrial partners, which has lead to a number of commercially exploitable strains. Some of these results have been accepted for publication in the British Journal of Nutrition3, while a second publication on the dairy-based products containing increased levels of in vivo produced riboflavin is currently under submission in the Journal of Dairy Science.

Reported by

UNIVERSITY COLLEGE CORK, NATIONAL UNIVERSITY OF IRELAND, CORK
Western Road
CORK
Ireland
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