Riboflavin production by lactic acid bacteria: a mini-review.

Area of Science:

• Microbiology
• Biotechnology
• Food Science

Background:

• Riboflavin (vitamin B2) is crucial for cellular functions like energy metabolism.
• Lactic acid bacteria (LAB) are GRAS/QPS status microorganisms with probiotic potential.
• LAB are naturally found in fermented foods and compatible with food processing.

Purpose of the Study:

• To review regulatory mechanisms of riboflavin biosynthesis in LAB.
• To summarize recent advancements in riboflavin production using LAB.
• To discuss the development of LAB-based riboflavin-enriched foods.

Main Methods:

• Review of scientific literature on LAB and riboflavin biosynthesis.
• Analysis of strategies for enhancing riboflavin production capacity in LAB.
• Examination of fermentation optimization and microencapsulation technologies.

Main Results:

• LAB exhibit promising potential for riboflavin enrichment in foods despite lower titers than industrial strains.
• LAB possess beneficial characteristics like probiotic potential and pathogen inhibition.
• Advancements in genetic engineering, fermentation, and encapsulation improve LAB performance and riboflavin delivery.

Conclusions:

• LAB provide a sustainable, consumer-friendly, and regulatory-compliant platform for riboflavin-enriched foods.
• LAB-based solutions meet the demand for clean-label functional products.
• Further development of LAB technology will enhance riboflavin content in food and beverages.