乳酸细菌的 riboflavin 生产:一个迷你回顾
Raziel Arturo Jiménez-Nava1,2, Griselda Ma Chávez-Camarillo3, Eliseo Cristiani-Urbina4
1Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Departamento de Ingeniería Bioquímica, Unidad Profesional Adolfo López Mateos, Avenida Wilfrido Massieu s/n, Ciudad de México, 07738, México.
乳酸细菌 (LAB) 提供了一种安全和可持续的方法,用于生产富含利博弗拉 (维生素B2) 的食物. 实验室 (LAB) 技术的进步提高了功能性食品和营养保健品的 рибофлавин生产.
科学领域:
- 微生物学 微生物学
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
背景情况:
- рибофлавин (维生素B2) 对于细胞功能,如能量代谢至关重要.
- 乳酸细菌 (LAB) 是具有益生菌潜力的GRAS/QPS状态的微生物.
- 在发酵食品中自然存在LAB,并且与食品加工相容.
研究的目的:
- 在LAB中审查利博弗拉生物合成的调节机制.
- 用LAB来总结最近在利博弗拉生产方面的进展.
- 讨论开发基于LAB的富含利博弗拉的食品.
主要方法:
- 关于LAB和 рибофлавин生物合成的科学文献的综述.
- 分析提高 LAB. riboflavin 生产能力的策略.
- 检查发酵优化和微封装技术.
主要成果:
- 尽管LAB的标位比工业菌株低,但LAB在食品中表现出利博弗拉丰富的有前途潜力.
- LAB具有有益的特征,如益生菌潜力和病原体抑制.
- 基因工程,发酵和封装方面的进步提高了LAB的性能和利博弗拉的输送.
结论:
- 拉布提供了一个可持续的,消费者友好的,符合监管的平台,利博丰富食品.
- 基于LAB的解决方案满足了对清洁标签功能产品的需求.
- 进一步开发LAB技术将提高食品和饮料中的 рибофлавин含量.
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