PRODUCTION OF RIBOFLAVIN BY LACTIC ACID BACTERIA ISOLATED FROM ANIMAL MILK

JUAREZ DEL VALLE, M; LAIÑO, J; RODRIGUEZ-GOMEZ, JM; LEBLANC, JG; SAVOY DE GIORI, G

Tafí del Valle. Tucumán

Jornada; XXVIII Jornadas Científicas de la Asociación de Biología de Tucumán.; 2011

Asociación de Biología de Tucumán

Riboflavin (vitamin B2) is an essential vitamin that is the precursor of two important coenzymes: FMN and FAD. These participate in numerous functions including energy metabolism, the synthesis of other vitamins, and various redox reactions. The aim of this work was to study the ability of newly isolated lactic acid bacteria (LAB) to produce riboflavin. Lactobacillus (L.) plantarum, L. fermentum, L. reuteri and L. murinus, were isolated from animal milks (pigs and dogs) and inoculated in a commercial vitamin B2-free synthetic medium. From the 33 strains tested, 23 grew in absence of vitamin B2. The concentration of total, intracellular and extracellular riboflavin was determined by means of a microbiological method using L. rhamnosus ATCC7469 as the reference strain. L. reuteri (3 strains), L. murinus (1) and L. fermentum (4) synthesized the highest levels of B2 (total concentration >550 ng/ml), L. reuteri PDH3 was able to excrete the highest concentration (1090,4±0,2 ng/ml), whereas L. reuteri PDA3 produced the largest amount of intracellular riboflavin (525,6±0,1 ng/ml). These strains could be used as starter cultures in the elaboration of foods with increased riboflavin concentrations or added as probiotic supplements.