A general method for selection of riboflavin-overproducing food grade micro-organisms

被引：90

作者：

Burgess C.M. ^{[1
,4
]}

Smid E.J. ^{[2
]}

Rutten G. ^{[2
]}

van Sinderen D. ^{[1
,3
]}

机构：

[1] Department of Microbiology, Biosciences Institute, National University of Ireland Cork, Cork, Western Road

[2] NIZO Food Research, 6710 BA Ede

[3] Alimentary Pharmabiotic Centre, Biosciences Institute, National University of Ireland Cork, Cork, Western Road

[4] Dept. of Food Safety, Teagasc-Ashtown Food Research Centre, Ashtown

来源：

Microbial Cell Factories | / 5卷 / 1期

关键词：

Lactic Acid Bacterium; Riboflavin; Starter Culture; Chemically Define Medium; Riboflavin Production;

D O I：

10.1186/1475-2859-5-24

中图分类号：

学科分类号：

摘要：

Background: This study describes a strategy to select and isolate spontaneous riboflavin-overproducing strains of Lactobacillus (Lb.) plantarum, Leuconostoc (Lc.) mesenteroides and Propionibacterium (P.) freudenreichii. Results: The toxic riboflavin analogue roseoflavin was used to isolate natural riboflavin-overproducing variants of the food grade micro-organisms Lb. plantarum, Lc. mesenteroides and P. freudenreichii strains. The method was successfully employed for strains of all three species. The mutation(s) responsible for the observed overproduction of riboflavin were identified for isolates of two species. Conclusion: Selection for spontaneous roseoflavin-resistant mutants was found to be a reliable method to obtain natural riboflavin-overproducing strains of a number of species commonly used in the food industry. This study presents a convenient method for deriving riboflavin-overproducing strains of bacterial starter cultures, which are currently used in the food industry, by a non-recombinant methodology. Use of such starter strains can be exploited to increase the vitamin content in certain food products. © 2006 Burgess et al; licensee BioMed Central Ltd.

引用

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