TY  - JOUR
  - Capozzi, V,Menga, V,Digesu, AM,De Vita, P,van Sinderen, D,Cattivelli, L,Fares, C,Spano, G
  - 2011
  - January
  - Rna-A Publication of The Rna Society
  - Biotechnological Production of Vitamin B2-Enriched Bread and Pasta
  - Validated
  - ()
  - bread pasta lactic acid bacteria riboflavin RIBOFLAVIN PRODUCTION BACILLUS-SUBTILIS ASHBYA-GOSSYPII DEGRADATION COOKING FOODS RNA
  - 59
  - 8013
  - 8020
  - 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.
  - DOI 10.1021/jf201519h
DA  - 2011/01
ER  - 

@article{V102259672,
   = {Capozzi,  V and Menga,  V and Digesu,  AM and De Vita,  P and van Sinderen,  D and Cattivelli,  L and Fares,  C and Spano,  G },
   = {2011},
   = {January},
   = {Rna-A Publication of The Rna Society},
   = {Biotechnological Production of Vitamin B2-Enriched Bread and Pasta},
   = {Validated},
   = {()},
   = {bread pasta lactic acid bacteria riboflavin RIBOFLAVIN PRODUCTION BACILLUS-SUBTILIS ASHBYA-GOSSYPII DEGRADATION COOKING FOODS RNA},
   = {59},
  pages = {8013--8020},
   = {{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.}},
   = {DOI 10.1021/jf201519h},
  source = {IRIS}
}