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dc.contributor.author
Juarez del Valle, Marianela
dc.contributor.author
Laiño, Jonathan Emiliano
dc.contributor.author
Savoy, Graciela
dc.contributor.author
Leblanc, Jean Guy Joseph
dc.date.available
2017-11-01T18:04:46Z
dc.date.issued
2014-05-23
dc.identifier.citation
Juarez del Valle, Marianela; Laiño, Jonathan Emiliano; Savoy, Graciela; Leblanc, Jean Guy Joseph; Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk; Elsevier Science; Food Research International; 62; 23-5-2014; 1015-1019
dc.identifier.issn
0963-9969
dc.identifier.uri
http://hdl.handle.net/11336/27337
dc.description.abstract
Riboflavin (vitamin B2) plays an important role in cellular metabolism participating in numerous oxidation–reduction reactions and energy usage. In this work, lactic acid bacteria that can produce vitamin B2 in soymilk were identified from 179 strains tested that were previously isolated from a wide range of food products. Only 42 strains were able to grow in a commercial riboflavin-free medium after which the concentration of this vitamin was determined by HPLC. Five of these strains were pre-selected for their capacity to produce elevated concentrations of riboflavin. Thesewere then inoculated in soymilk to evaluate their capacity to growin this food matrix and increase its lowriboflavin concentrations. Only the strain Lactobacillus plantarumCRL 725 was able to significantly increase the initial concentration of riboflavin in soy milk from 309 ± 9 ng/mL to 700 ± 20 ng/mL after 12 h of incubation at 37 °C. Roseoflavin resistant variants of this strain were obtained and evaluated in soymilk. One of the variant strains increased 6 times (1860 ± 20 ng/mL) the initial riboflavin levels of soy milk. Roseoflavin-resistant strains capable of synthesizing riboflavin in soymilk constitute an interesting and economically feasible biotechnology strategy that could be easily adapted by the food industry to develop novel vitamin-bioenriched functional foods with enhanced consumer appeal.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Riboflavin
dc.subject
Soy Milk
dc.subject
Bio-Enrichment
dc.subject
Lactic Acid Bacteria
dc.subject.classification
Bioprocesamiento Tecnológico, Biocatálisis, Fermentación
dc.subject.classification
Biotecnología Industrial
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-09-13T16:21:38Z
dc.journal.volume
62
dc.journal.pagination
1015-1019
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Juarez del Valle, Marianela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Laiño, Jonathan Emiliano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.description.fil
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.journal.title
Food Research International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodres.2014.05.029
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996914003342


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