A general method for selection of riboflavin-overproducing food grade micro-organisms

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dc.contributor.author Burgess, Catherine M.
dc.contributor.author Smid, Eddy J.
dc.contributor.author Rutten, Ger
dc.contributor.author van Sinderen, Douwe
dc.date.accessioned 2013-04-08T15:14:53Z
dc.date.available 2013-04-08T15:14:53Z
dc.date.copyright 2006
dc.date.issued 2006-07
dc.identifier.citation Burgess CM, Smid EJ, Rutten G, van Sinderen D. (2006) A general method for selection of riboflavin-overproducing food grade micro-organisms. Microbial Cell Factories, 5: 24. doi: 10.1186/1475-2859-5-24 en
dc.identifier.volume 5 en
dc.identifier.issued 24 en
dc.identifier.uri http://hdl.handle.net/10468/1029
dc.identifier.doi 10.1186/1475-2859-5-24
dc.description.abstract Background: This study describes a strategy to select and isolate spontaneous riboflavin overproducing strains of Lactobacillus (Lb.) plantarum, Leuconostoc (Lc.) mesenteroides and Propionibacterium (P.) freudenreichii. Results: The toxic riboflavin analogue roseoflavin was used to isolate natural riboflavinoverproducing variants of the food grade micro-organisms Lb. plantarum, Lc. mesenteroides and P. freudenreichii strains. The method was successfully employed for strains of all three species. The mutation(s) responsible for the observed overproduction of riboflavin were identified for isolates of two species. Conclusion: Selection for spontaneous roseoflavin-resistant mutants was found to be a reliable method to obtain natural riboflavin-overproducing strains of a number of species commonly used in the food industry. This study presents a convenient method for deriving riboflavin-overproducing strains of bacterial starter cultures, which are currently used in the food industry, by a nonrecombinant methodology. Use of such starter strains can be exploited to increase the vitamin content in certain food products. en
dc.description.sponsorship Science Foundation Ireland (SFI-CSET); en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher BioMed Central en
dc.relation.uri http://www.microbialcellfactories.com/content/5/1/24
dc.rights © 2006 Burgess et al; licensee BioMed Central Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. en
dc.rights.uri http://creativecommons.org/licenses/by/2.0 en
dc.subject Riboflavin en
dc.subject Roseoflavin en
dc.subject Lactobacillus plantarum en
dc.subject Leuconostoc mesenteroides en
dc.subject Propionibacterium freudenreichii en
dc.title A general method for selection of riboflavin-overproducing food grade micro-organisms en
dc.type Article (peer-reviewed) en
dc.internal.authorurl http://publish.ucc.ie/researchprofiles/D010/dvansinderen en
dc.internal.authorcontactother Douwe van Sinderen, Alimentary Pharmabiotic Centre, University College Cork, Cork. E-mail: d.vansinderen@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.contributor.funder Science Foundation Ireland en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Microbial Cell Factories en
dc.internal.copyrightchecked This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. en
dc.internal.IRISemailaddress d.vansinderen@ucc.ie en


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© 2006 Burgess et al; licensee BioMed Central Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Except where otherwise noted, this item's license is described as © 2006 Burgess et al; licensee BioMed Central Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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