With the aim to find new riboflavin producing starter cultures, selected strains were inoculated in milk and whey based media and evaluated for technological attributes. The study of new probiotic strains for their technological relevance and use in dairy products is important for trade and industry. Eight lactobacilli strains isolated from dairy and non-dairy sources were selected for milk coagulation, percent acidity, exoploysaccharides production, proteolytic activity and antifungal activity. The tested strains displayed appreciable starter activities. Among the tested strains, Lactobacillus fermentum KTLF1 and Lactobacillus muocase KTLF5 were the prolific riboflavin producers in milk (1.5mg/lt) and whey (0.83mg/lt). These riboflavin producing isolates displaying starter properties may be extended to a wide range of dairy-based, cereal based foods, feed, and beverages that that could in turn be used as an alternative to fortification with the controversial synthetic chemical riboflavin.
Riboflavin, Lactic acid bacteria, Dairy food, Health, Probiotic.
Share This Article
© The Author(s) 2016. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.