Screening of Strains for the Improvement on Riboflavin Bioaccessible Fraction by Fermentation

Vitamin B2 (riboflavin) is a water-soluble vitamin belonging to B-group vitamins. Riboflavin is crucial for realizing essential cellular functions as it is part of the composition of coenzymes essential for energy metabolism. There are methods for selecting lactic acid bacteria (LAB) that overproduce vitamin B2. These bio-resources can lead to a significant increase in the amount of riboflavin in food through in situ production during fermentation and, consequently, can positively modulate the bioavailability of the vitamin. This chapter reports, in detail, the main steps that allow the selection of these prokaryotic organisms beneficial for food-grade applications, in particular to support the improvements of the riboflavin bioaccessible fraction by fermentation.