Selecting Bacteria That Produce More Riboflavin
Author Information
Author(s): Catherine M Burgess, Eddy J Smid, Ger Rutten, Douwe van Sinderen
Primary Institution: National University of Ireland Cork
Hypothesis
Can spontaneous mutations in certain bacteria lead to increased production of riboflavin?
Conclusion
The study successfully identified a method to isolate riboflavin-overproducing strains of food-grade bacteria, which can enhance the vitamin content in food products.
Supporting Evidence
- Eleven mutants of Leuconostoc mesenteroides were isolated that produced varying levels of riboflavin.
- Mutations in the rib operon regulatory region were identified in some strains.
- Riboflavin-overproducing strains were stable over 60 generations without selection pressure.
Takeaway
Scientists found a way to make certain bacteria produce more riboflavin, a vitamin, which can help make our food healthier.
Methodology
The study involved isolating spontaneous riboflavin-overproducing mutants of Lactobacillus plantarum, Leuconostoc mesenteroides, and Propionibacterium freudenreichii using the toxic analogue roseoflavin.
Limitations
The mutations responsible for riboflavin overproduction in some strains could not be identified due to lack of genomic data.
Digital Object Identifier (DOI)
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