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Factors stimulating riboflavin produced by Lactobacillus plantarum CRL 725 grown in a semi‐defined medium
Author(s) -
Juarez del Valle Marianela,
Laiño Jonathan Emiliano,
Savoy de Giori Graciela,
LeBlanc Jean Guy
Publication year - 2017
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/jobm.201600573
Subject(s) - riboflavin , lactobacillus plantarum , food science , sucrose , lactobacillus , chemistry , biochemistry , fermentation , vitamin , biology , bacteria , lactic acid , genetics
Riboflavin (vitamin B 2 ) is one of the B‐group water‐soluble vitamins and is essential for energy metabolism of the cell. The aim of this study was to determine factors that affect riboflavin production by Lactobacillus ( L .) plantarum CRL 725 grown in a semi defined medium and evaluate the expression of its rib genes. The factors found to enhance riboflavin production in this medium were incubation at 30 °C, and the addition of specific medium constituents, such as casamino acids (10 g L −1 ), guanosine (0.04 g L −1 ), and sucrose as carbon source (20 g L −1 ). In these conditions, higher riboflavin concentrations were directly associated with significant increases in the expression of ribA , ribB , and ribC genes. The culture conditions defined in this work and its application to a roseoflavin resistant mutant of L. plantarum allowed for a sixfold increase in riboflavin concentrations in our semi‐defined medium which were also significantly higher than those obtained previously using the same strain to ferment soymilk. These conditions should thus be evaluated to increase vitamin production in fermented foods.