Lactic acid bacteria as a cell factory for riboflavin production

Summary Consumers are increasingly becoming aware of their health and nutritional requirements, and in this context, vitamins produced in situ by microbes may suit their needs and expectations. B groups vitamins are essential components of cellular metabolism and among them riboflavin is one of the...

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Bibliographic Details
Published in:Microbial biotechnology 2016-07, Vol.9 (4), p.441-451
Main Authors: Thakur, Kiran, Tomar, Sudhir Kumar, De, Sachinandan
Format: Article
Language:English
Subjects:
Advantages
Amino acids
Anemia
Bacteria
Biosynthesis
Biotechnology - methods
Cereals
Chemical synthesis
Commensals
Dairy industry
Dairy products
Factories
Fermentation
Food
Food production
Food selection
Functional foods & nutraceuticals
Genetic engineering
Genetic modification
Genomes
Humans
Lactic acid
Lactic acid bacteria
Lactobacillales - metabolism
Metabolic Engineering
Metabolic Networks and Pathways - genetics
Metabolism
Metabolites
Microbiota
Microorganisms
Minireview
Minireviews
Nutrition research
Nutritional requirements
Organic chemistry
Organisms, Genetically Modified
Probiotics
Riboflavin
Riboflavin - biosynthesis
Riboflavin - chemical synthesis
Vitamin B
Vitamin B Complex - chemical synthesis
Vitamin B Complex - metabolism
Vitamin deficiency
Vitamins
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Summary:Summary Consumers are increasingly becoming aware of their health and nutritional requirements, and in this context, vitamins produced in situ by microbes may suit their needs and expectations. B groups vitamins are essential components of cellular metabolism and among them riboflavin is one of the vital vitamins required by bacteria, plants, animals and humans. Here, we focus on the importance of microbial production of riboflavin over chemical synthesis. In addition, genetic abilities for riboflavin biosynthesis by lactic acid bacteria are discussed. Genetically modified strains by employing genetic engineering and chemical analogues have been developed to enhance riboflavin production. The present review attempts to collect the currently available information on riboflavin production by microbes in general, while placing greater emphasis on food grade lactic acid bacteria and human gut commensals. For designing riboflavin‐enriched functional foods, proper selection and exploitation of riboflavin‐producing lactic acid bacteria is essential. Moreover, eliminating the in situ vitamin fortification step will decrease the cost of food production. Advantages of microbes as cell factories for vitamin synthesis
ISSN:1751-7915
1751-7915
DOI:10.1111/1751-7915.12335