Riboflavin is an obligatory component of cellular metabolism and is responsible for normal development, growth, reproduction, lactation, physical performance of wellbeing. The probiotic bacteria producing riboflavin gives an extra health advantage to consumers as the later are becoming increasingly health conscious and discerning in their food choices. Hence, the present study has been carried out to evaluate the probiotic attributes of riboflavin producing lactobacilli isolated from diversified dairy and non-dairy sources of Indian origin with a potential to develop a riboflavin bio enriched probiotic food. Out of 14 riboflavin producing isolates, 4 isolates viz. Lactobacillus fermentum (KC920818), Lactobacillus fermentum (KC507546), Lactobacillus plantarum (KC507543) and Lactobacillus mucosae (KC920821) have been observed to exhibit appreciable probiotic potential. Among them, L. fermentum (KC920818) and L. mucosae (KC920821) have demonstrated strong adhesion on HT-29 cell lines. Two isolates viz. L. fermentum KC920818 and L. mucosae KC920821 were adjudged to be the most putative probiotic strains. The findings of present study indicate the probiotic potential of these lactobacilli strains of human and plant origins. These indigenous potent probiotic strains coupled with ability to produce riboflavin can be explored for the development of novel riboflavin enriched functional fermented foods.
LWT - Food Science and Technology – Elsevier
Published: May 1, 2016
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