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Article

Weissella cibaria strains: From selection of riboflavin-overproducing mutants to application for plant-based beverage fermentation.

International journal of food microbiology - 2 Aug 2026

Lahmar Malek, Besrour-Aouam Norhane, Zeid Ahmed Fouad, Hernández-Alcántara Annel M, Díez-Ozaeta Iñaki, Fhoula Imene, Najjari Afef, López Paloma, Ouzari Hadda-Imene, Mohedano Mari Luz

Abstract excerpt

Development of new plant-based functional beverages is currently increasing, and their biofortification by bacterial fermentation instead of chemical addition opens many possibilities. In this context, lactic acid bacteria (LAB) producing, in food matrices, essential micronutrients (i.e., vitamin B2 (riboflavin)), the immunomodulatory polysaccharide dextran, and other prebiotic and postbiotic compounds are...

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PMID: 42090864
DOI: 10.1016/j.ijfoodmicro.2026.111827

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026.

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