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

Applied Microbiology and Biotechnology

Volumn 98, Issue 8, 2014, Pages 3691-3700

  Russo, Pasquale ^a,b   Capozzi, Vittorio ^a,b   Arena, Mattia Pia ^a   Spadaccino, Giuseppina ^a   Dueñas, María Teresa ^c   López, Paloma ^d   Fiocco, Daniela ^a   Spano, Giuseppe ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b Promis Biotech Srl   (Italy)

^c UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^d CENTRO DE INVESTIGACIONES BIOLÓGICAS   (Spain)

Author keywords

Functional bread; Lactobacillus fermentum; RFN; Riboflavin overproduction; Sourdough

Indexed keywords

BIOLOGY; BIOTECHNOLOGY;

FUNCTIONAL BREAD; LACTOBACILLUS FERMENTUM; RFN; RIBOFLAVIN OVERPRODUCTION; SOURDOUGH;

FOOD PRODUCTS;

RIBOFLAVIN; ROSEOFLAVIN;

ARTICLE; BACTERIAL MUTATION; BACTERIAL STRAIN; BACTERIUM ISOLATE; BACTERIUM ISOLATION; BACTERIUM MUTANT; CONTROLLED STUDY; DOUGH; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS FERMENTUM; NONHUMAN; ANALOGS AND DERIVATIVES; BREAD; DRUG EFFECTS; DRUG TOLERANCE; FOOD HANDLING; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METABOLIC ENGINEERING; METABOLISM; MUTATION; NUCLEOTIDE SEQUENCE; PROCEDURES; SACCHAROMYCES CEREVISIAE; TOXICITY;

BREAD; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DNA MUTATIONAL ANALYSIS; DRUG TOLERANCE; FOOD HANDLING; LACTOBACILLUS FERMENTUM; METABOLIC ENGINEERING; MUTATION; RIBOFLAVIN; SACCHAROMYCES CEREVISIAE;

EID: 84898837858     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-013-5484-7     Document Type: Article

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