Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional Peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing

Real-Time Detection of Riboflavin Production by Lactobacillus plantarum Strains and Tracking of Their Gastrointestinal Survival and Functionality in vitro and in vivo Using mCherry Labeling

“…Riboflavin production is a trait present in certain strains of lactic acid bacteria (LAB), which can be biotechnologically exploited to substitute the chemically synthesized vitamin in food fortification as a natural and economically viable strategy (Capozzi et al, 2012). Therefore, we screened LAB from traditionally fermented food to select strains with outstanding functional and technological traits (Carrizo et al, 2017; Jiménez et al, 2018). In addition, LAB strains which can synthesize B2 vitamin are ideal candidates to achieve vitamin overproduction by different strategies.…”

“…Importantly, these riboflavin-resistant strains are spontaneous, non-genetically modified organisms, and consequently should be acceptable for the production of vitamin B2-enriched foods (Burgess et al, 2006). In this context, five Lactobacillus plantarum strains isolated from Argentinian “chicha” (a fermented drink) (Elizaquível et al, 2015; Jiménez et al, 2018) were used to select B2-overproducing mutants carrying punctual mutations in the RFN region, upon their treatment with roseoflavin (Yépez et al, 2019). Moreover, determination of the mutants’ riboflavin production by HPLC analysis and evaluation of their technological properties indicated that they were good candidates for their use to produce cereal-based fermented food enriched with riboflavin and, of these, L. plantarum M5MA1-B2 showed the best performance (Yépez et al, 2019).…”

Characterization of a bacteriocin as biopreservative synthesized by indigenous lactic acid bacteria from dadih soya traditional product used in West Sumatra, Indonesia

“…In comparison with previous studies carried out by researches, both of L. plantarum and L. mesenteroides have been isolated from fermented products, (Choi et al 2015;Oguntoyinbo and Narbad 2015;Berbegal et al 2016;Jimenez et al 2018;Lee and Kim 2019;Nurhikmayani et al 2019). Moreover, L. plantarum has also reported from digestive tracts of shrimp (Kongnum et al 2012), human breast milk (Jiang et al 2016) and Italian rye-grass (Vijayakumar et al 2015), whereas, genus of Leuconostoc mesenteroides mainly isolated from meat products (Kaihei et al 2011) and Oreochromis niloticus (Paray et al 2018).…”

Vitamin Producing Lactic Acid Bacteria as Complementary Treatments for Intestinal Inflammation

“…It has been shown that LAB can produce folates, riboflavina and even vitamin B12 and that this production is a straindependent trait [7]. Vitamin producing strains have been isolated from numerous ecological niches that include the human gastrointestinal tract, animal milks (including humans, dogs and horses), fermented foods (corn, potatoes, milks), flours and grains [8][9][10][11][12][13][14]. These vitamin-producing strains have traditionally been used for the development of novel biofortified foods that could be used as an alternative to fortification with chemically synthesized or purified derivatives of vitamins.…”