Characterization of a Riboflavin-Overproducing Weissella confusa Strain for Plant-Based Beverages
Author Information
Author(s): Lahmar Malek, Besrour-Aouam Norhane, Hernández-Alcántara Annel M., Diez-Ozaeta Iñaki, Fhoula Imene, López Paloma, Mohedano Mari Luz, Ouzari Hadda-Imene
Primary Institution: Centro de Investigaciones Biológicas Margarita Salas (CIB-CSIC), Madrid, Spain
Hypothesis
Can a riboflavin-overproducing strain of Weissella confusa be developed for use in plant-based beverages?
Conclusion
The study successfully isolated a Weissella confusa strain that overproduces riboflavin and can be used to enhance the nutritional value of plant-based beverages.
Supporting Evidence
- The FS54 B2 strain produced significantly higher levels of riboflavin compared to its parental strain.
- Fermentation of oat-based beverages with FS54 B2 resulted in riboflavin levels of 2.4 mg/L.
- FS54 B2 retained the ability to produce dextran, enhancing the texture of the beverages.
- The study confirmed the potential of using LAB for biofortification of plant-based foods.
- FS54 B2 showed stable performance during fermentation and storage of the beverages.
Takeaway
Scientists found a special bacteria that makes a vitamin called riboflavin, which can help make plant drinks healthier.
Methodology
The study involved isolating a mutant strain of Weissella confusa, testing its riboflavin and dextran production in various plant-based beverages, and analyzing the fermentation process.
Limitations
The study primarily focused on specific plant-based beverages and may not be generalizable to all food matrices.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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