Biotechnological Production of Vitamin B2-Enriched Bread and Pasta

被引:94
作者
Capozzi, Vittorio [1 ]
Menga, Valeria [2 ]
Digesu, Anna Maria [2 ]
De Vita, Pasquale [2 ]
van Sinderen, Douwe [3 ,4 ]
Cattivelli, Luigi [5 ]
Fares, Clara [2 ]
Spano, Giuseppe [1 ]
机构
[1] Foggia Univ, Dept Food Sci, I-71100 Foggia, Italy
[2] CRA Cereal Res Ctr, I-71100 Foggia, Italy
[3] Natl Univ Ireland Univ Coll Cork, Alimentary Pharmabiot Ctr, Cork, Ireland
[4] Natl Univ Ireland Univ Coll Cork, Dept Microbiol, Cork, Ireland
[5] CRA Genom Res Ctr, I-2901 Fiorenzuola Darda, PC, Italy
基金
爱尔兰科学基金会;
关键词
bread; pasta; lactic acid bacteria; riboflavin; RIBOFLAVIN PRODUCTION; BACILLUS-SUBTILIS; ASHBYA-GOSSYPII; DEGRADATION; COOKING; FOODS; RNA;
D O I
10.1021/jf201519h
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Lactic acid bacteria (LAB) were obtained from durum wheat flour samples and screened for roseoflavin-resistant variants to isolate natural riboflavin-overproducing strains. Two riboflavin-overproducing strains of Lactobacillus plantarum isolated as described above were used for the preparation of bread (by means of sourdough fermentation) and pasta (using a prefermentation step) to enhance their vitamin B2 content. Pasta was produced from a monovarietal semolina obtained from the durum wheat cultivar PR22D89 and, for experimental purposes, from a commercial remilled semolina. Several samples were collected during the pasta-making process (dough, extruded, dried, and cooked pasta) and tested for their riboflavin content by a high-performance liquid chromatography method. The applied approaches resulted in a considerable increase of vitamin B2 content (about 2- and 3-fold increases in pasta and bread, respectively), thus representing a convenient and efficient food-grade biotechnological application for the production of vitamin B2-enriched bread and pasta. This methodology may be extended to a wide range of cereal-based foods, feed, and beverages. Additionally, this work exemplifies the production of a functional food by a novel biotechnological exploitation of LAB in pasta-making.
引用
收藏
页码:8013 / 8020
页数:8
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