title: Biotechnological production of vitamin B2-enriched bread and pasta.
abstract: Lactic acid bacteria (LAB) were obtained from durum wheat flour samples and screened for roseoflavin-resistant variants to isolate natural riboflavin-overproducing strains. Two riboflavin-overproducing strains of Lactobacillus plantarum isolated as described above were used for the preparation of bread (by means of sourdough fermentation) and pasta (using a prefermentation step) to enhance their vitamin B2 content. Pasta was produced from a monovarietal semolina obtained from the durum wheat cultivar PR22D89 and, for experimental purposes, from a commercial remilled semolina. Several samples were collected during the pasta-making process (dough, extruded, dried, and cooked pasta) and tested for their riboflavin content by a high-performance liquid chromatography method. The applied approaches resulted in a considerable increase of vitamin B2 content (about 2- and 3-fold increases in pasta and bread, respectively), thus representing a convenient and efficient food-grade biotechnological application for the production of vitamin B2-enriched bread and pasta. This methodology may be extended to a wide range of cereal-based foods, feed, and beverages. Additionally, this work exemplifies the production of a functional food by a novel biotechnological exploitation of LAB in pasta-making.
authors.affiliation: Department of Food Science, Foggia University, Foggia, Italy.
authors.forename: Vittorio
authors.initials: V
authors.lastname: Capozzi
authors.forename: Valeria
authors.initials: V
authors.lastname: Menga
authors.forename: Anna Maria
authors.initials: AM
authors.lastname: Digesu
authors.forename: Pasquale
authors.initials: P
authors.lastname: De Vita
authors.forename: Douwe
authors.initials: D
authors.lastname: van Sinderen
authors.forename: Luigi
authors.initials: L
authors.lastname: Cattivelli
authors.forename: Clara
authors.initials: C
authors.lastname: Fares
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Spano
mesh_terms: D001709:Biotechnology / Q000379:methods*; D001939:Bread / Q000032:analysis* / Q000382:microbiology; D005285:Fermentation; D005433:Flour / Q000032:analysis*; D005516:Food Microbiology / Q000379:methods*; D048191:Lactiplantibacillus plantarum / Q000378:metabolism; D012256:Riboflavin / Q000032:analysis* / Q000378:metabolism; D014908:Triticum / Q000737:chemistry* / Q000382:microbiology
chemical_list: D012256:Riboflavin