ReviewMicrobial biotechnology2016
Lactic acid bacteria as a cell factory for riboflavin production.
Review in Microbial biotechnology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 90 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
90 citing papers in PubMed, 1 synthesis or guideline pooled it, 214 citations in OpenAlex.
- Vitamins formed by microorganisms in fermented foods: effects on human vitamin status-a systematic narrative review.Frontiers in nutrition · 2025Pooled it
- Engineering Bacillus Subtilis for Efficient Biosynthesis of Riboflavin: Current Knowledge and Future Perspectives.Applied biochemistry and biotechnology · 2026Review
- Review
- Anti-Inflammatory Effects ofFood science & nutrition · 2026Article
- In Vitro Characterization of Lactiplantibacillus Plantarum Strains: Probiotic Potential, Riboflavin Production, and Functional Properties.Current microbiology · 2026Article
- Microbial biofortification of fermented foods: a review of probiotic-mediated nutrient enhancement.Frontiers in nutrition · 2026Review
- EngineeredFrontiers in immunology · 2026Article
- Impact of Bacterial Fermentation on Phytochemical Profile and Bioactivity ofInternational journal of food science · 2026Article
- Decoding the power of the microbiome in human health.Frontiers in cellular and infection microbiology · 2026Review
- Meta-analysis of extremotolerant microbes to address nutrient deficiencies in bioregenerative life support systems during Deep-space Missions.NPJ science of food · 2025Article
- Characterization of agr-like Loci in Lactiplantibacillus plantarum and L. paraplantarum and Their Role in Quorum Sensing and Virulence Inhibition of Staphylococcus aureus.Probiotics and antimicrobial proteins · 2025Article
- A Novel GABA-ProducingBiomolecules · 2025Article
- Vitamin biosynthesis in the gut: interplay between mammalian host and its resident microbiota.Microbiology and molecular biology reviews : MMBR · 2025Review
- Modulating Yogurt Fermentation Through Pulsed Electric Fields and Influence of Milk Fat Content.Foods (Basel, Switzerland) · 2025Article
- Application of microbial pigments in the pharmaceutical industry: current status and opportunities.Archives of microbiology · 2025Review
- Effects of Dietary Application of the ProbioticAquaculture nutrition · 2025Article
- The gut-brain connection: microbes' influence on mental health and psychological disorders.Frontiers in microbiomes · 2025Review
- Probiotic potential of riboflavin-overproducing Bacillus subtilis ACU-I163MR and ACU-I11MR, isolated from fermented African locust beans.Access microbiology · 2025Article
- Biochemical properties of lactic acid bacteria for efficient silage production: an update.Frontiers in microbiology · 2025Review
- Protective Potential ofJournal of microbiology and biotechnology · 2024Article
30 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Consumers are increasingly becoming aware of their health and nutritional requirements, and in this context, vitamins produced in situ by microbes may suit their needs and expectations. B groups vitamins are essential components of cellular metabolism and among them riboflavin is one of the vital vitamins required by bacteria, plants, animals and humans. Here, we focus on the importance of microbial production of riboflavin over chemical synthesis. In addition, genetic abilities for riboflavin biosynthesis by lactic acid bacteria are discussed. Genetically modified strains by employing genetic engineering and chemical analogues have been developed to enhance riboflavin production. The present review attempts to collect the currently available information on riboflavin production by microbes in general, while placing greater emphasis on food grade lactic acid bacteria and human gut commensals. For designing riboflavin-enriched functional foods, proper selection and exploitation of riboflavin-producing lactic acid bacteria is essential. Moreover, eliminating the in situ vitamin fortification step will decrease the cost of food production.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.