Many vitamins are produced in chemical factories, often synthetically, but researchers at the Technical University of Denmark have succeeded in developing a natural and simple method for producing vitamin B2: by gently heating lactic acid bacteria.
DTU Dec 11 2024 This could be a game-changer in developing countries, where many suffer from vitamin B2 deficiency, enabling fortification with B2 directly in local kitchens.
"I think it's beautiful that something as simple as gentle heating and lactic acid bacteria can be used to produce vitamin B2. The method allows for food to be fortified with vitamin B2 in an easy way, for example, during the production of yoghurt or sourdough," says Associate Professor Christian Solem from DTU National Food Institute, who led the research.
The method differs from existing technologies by being natural—without genetic modification—and consuming less energy and fewer chemicals compared to traditional synthetic vitamin production. Fortification only requires basic fermentation tools, which are already common in many households. Cultural compatibility and future potential "It would be ideal to package these B2-producing lactic acid bacteria as a starter culture that can be added to foods like milk, maize, or cassava for fermentation. When these foods are fermented using the starter culture, which includes specially selected lactic acid bacteria along with traditional ones, they automatically produce riboflavin while maintaining the traditional flavor and texture of the food," says Christian Solem.
Fermentation Food Heat Nutrients Oxidative Stress Research Stress Vitamins
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