Spontaneous Riboflavin-Overproducing Limosilactobacillus reuteri for Biofortification of Fermented Foods

Spontaneous Riboflavin-Overproducing Limosilactobacillus reuteri for Biofortification of Fermented Foods

Riboflavin-producing lactic acid bacteria represent a promising and cost-effective strategy for food biofortification, but production levels are typically insufficient to support daily human requirements. In this study, we describe the novel human isolate Limosilactobacillus reuteri AMBV339 as a str...

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Bibliographic Details
Main Authors: Irina Spacova, Sarah Ahannach, Annelies Breynaert, Isabel Erreygers, Stijn Wittouck, Peter A. Bron, Wannes Van Beeck, Tom Eilers, Abbas Alloul, Naïm Blansaer, Siegfried E. Vlaeminck, Nina Hermans, Sarah Lebeer
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-06-01
Series:Frontiers in Nutrition
Subjects:
Lactobacillus
lactobacilli
vitamin B2
vitamin-producing bacteria
fermentation
dairy alternative
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.916607/full

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