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Article

Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread.

Applied microbiology and biotechnology - 1 Apr 2014

Russo Pasquale, Capozzi Vittorio, Arena Mattia Pia, Spadaccino Giuseppina, Dueñas María Teresa, López Paloma, Fiocco Daniela, Spano Giuseppe

Abstract excerpt

Lactobacillus fermentum isolated from sourdough was able to produce riboflavin. Spontaneous roseoflavin-resistant mutants were obtained by exposing the wild strain (named L. fermentum PBCC11) to increasing concentrations of roseoflavin. Fifteen spontaneous roseoflavin-resistant mutants were isolated, and the level of vitamin B₂ was quantified by HPLC. Seven mutant strains produced concentrations of vitamin B₂...

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PMID: 24413973
DOI: 10.1007/s00253-013-5484-7

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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