Riboflavin Production in Lactococcus lactis: Potential for In Situ Production of Vitamin-Enriched Foods

This study describes the genetic analysis of the riboflavin (vitamin B(2)) biosynthetic (rib) operon in the lactic acid bacterium Lactococcus lactis subsp. cremoris strain NZ9000. Functional analysis of the genes of the L. lactis rib operon was performed by using complementation studies, as well as...

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Autors principals: Burgess, Catherine, O'Connell-Motherway, Mary, Sybesma, Wilbert, Hugenholtz, Jeroen, van Sinderen, Douwe
Format: Article
Idioma:English
Publicat: American Society for Microbiology 2004
Matèries:
Food Microbiology
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC522069/
https://ncbi.nlm.nih.gov/pubmed/15466513
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.70.10.5769-5777.2004
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https://ncbi.nlm.nih.gov/pmc/articles/PMC522069/
https://ncbi.nlm.nih.gov/pubmed/15466513
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.70.10.5769-5777.2004

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