Screening and Spontaneous Mutation of Pickle-Derived Lactobacillus plantarum with Overproduction of Riboflavin, Related Mechanism, and Food Application

Real-Time Detection of Riboflavin Production by Lactobacillus plantarum Strains and Tracking of Their Gastrointestinal Survival and Functionality in vitro and in vivo Using mCherry Labeling

(2019) Mari Luz Mohedano et al.   Frontiers in Microbiology

In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains

(2018) Alba Yépez et al.   FOOD MICROBIOLOGY

Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation

(2017) Kang Wook Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Adaptive regulation of riboflavin transport in heart: effect of dietary riboflavin deficiency in cardiovascular pathogenesis

(2017) Tamilarasan Udhayabanu et al.   MOLECULAR AND CELLULAR BIOCHEMISTRY

Screening of Riboflavin-Producing Lactobacilli by a Polymerase-Chain-Reaction-Based Approach and Microbiological Assay

(2016) Kiran Thakur et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lactobacillus plantarumWCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks

(2016) Ren-You Gan et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Bioproduction of riboflavin: a bright yellow history

(2016) José Luis Revuelta et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Changes in some nutritional components of soymilk during fermentation by the culinary and medicinal mushroom Grifola frondosa

(2015) Hailong Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactic acid bacteria as a cell factory for riboflavin production

(2015) Kiran Thakur et al.   Microbial Biotechnology

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

(2014) Pasquale Russo et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk

(2014) M. Juarez del Valle et al.   FOOD RESEARCH INTERNATIONAL

Mapping low intake of micronutrients across Europe

(2013) G. B. M. Mensink et al.   BRITISH JOURNAL OF NUTRITION

The Discovery and Characterization of Riboflavin

(2012) Christine A. Northrop-Clewes et al.   ANNALS OF NUTRITION AND METABOLISM

Bacteria as vitamin suppliers to their host: a gut microbiota perspective

(2012) Jean Guy LeBlanc et al.   CURRENT OPINION IN BIOTECHNOLOGY

Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus

(2012) José A. Marazza et al.   Journal of Functional Foods

Biotechnological Production of Vitamin B2-Enriched Bread and Pasta

(2011) Vittorio Capozzi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

B-Group vitamin production by lactic acid bacteria - current knowledge and potential applications

(2011) J.G. LeBlanc et al.   JOURNAL OF APPLIED MICROBIOLOGY

Genetic Control of Biosynthesis and Transport of Riboflavin and Flavin Nucleotides and Construction of Robust Biotechnological Producers

(2011) C. A. Abbas et al.   MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS

Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread quality

(2010) Edith K. Hüttner et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY