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Utilization of beet molasses for riboflavin production by Mycobacterium phlei
Author(s) -
Ghozlan H. A.
Publication year - 1994
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.3620340305
Subject(s) - mycobacterium phlei , riboflavin , food science , chemistry , production (economics) , microbiology and biotechnology , mycobacterium , biology , biochemistry , bacteria , genetics , macroeconomics , economics
Mycobacterium phlei was tested for its ability to utilize beet molasses as the sole carbon source and produce riboflavin. The crude beet molasses was analyzed and treated in various ways to reduce its heavy element content and to remove the muddy residue. Promising amounts of riboflavin were produced when the organism was cultivated on decationized (resin‐treated) beet molasses. The highest vitamin productivity was achieved by incubating the inoculated medium containing 9% molasses and initially adjusted to pH 6 under shacked condition for 6 days in the dark.