Riboflavin production in Lactococcus lactis: potential for in situ production of vitamin-enriched foods.

@article{Burgess2004RiboflavinPI,
  title={Riboflavin production in Lactococcus lactis: potential for in situ production of vitamin-enriched foods.},
  author={Catherine M. Burgess and Mary O'connell-Motherway and Wilbert Sybesma and Jeroen Hugenholtz and D van Sinderen},
  journal={Applied and environmental microbiology},
  year={2004},
  volume={70 10},
  pages={5769-77}
}
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 by deletion analysis. In addition, gene-specific genetic engineering was used to examine which genes of the rib operon need to be overexpressed in order to effect riboflavin overproduction… CONTINUE READING
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