Intl. J. Food. Ferment. Technol. 4(2): 79-85, December, 2014

©2014 New Delhi Publishers. All rights reserved

DOI Number: 10.5958/2321-7111.2015.00001.3

Review Paper

Recent advances in biosynthesis of vitamin and

enzyme from food grade bacteria

Nihir Shah* and Ami Patel

Mansinhbhai Institute of Dairy & Food Technology-MIDFT, Dudhsagar Dairy campus, Mehsana-384 002, Gujarat, India.

*Corresponding author: nihirshah13@yahoo.co.in

Paper No. 81

Received: 23 June, 2014

Accepted: 14 September, 2014

Published: 28 December 2014

Abstract

Fermented food provides plenty of vital nutrients and bioactive components that affect a number of functions of human

body in a positive way. Fermented dairy and food products can be made more functional by incorporating probiotic

bacteria such as strains belonging to genera Lactobacillus and Bifidobacterium . A few strains of such food grade bacteria are

capable of synthesizing essential biomolecules such as vitamins, enzymes, exopolysaccharides, bacteriocins or bioactive

peptides during the fermentation that aid into the functional and technological properties of the products. Present paper

summarises the recent advances found in the field of biosynthesis of vitamins and enzymes. The outcomes of several

studies are indicative of promising applications at commercial level.

Keywords: beta-galactosidase; folic acid, probiotics, riboflavin, vitamin K

In dairy and food industries, lactic acid bacteria

disease causing bacteria and thus, help to maintain

(LAB) and related organisms play important role

and preserve the nutritive qualities of foods for an

as starter culture in food fermentation (Joshi and

extended shelf-life (O’Sullivan et al. 2002). Because

Pandey, 1999). They may also lead to improve

of GRAS status, the use of LAB or their metabolites,

nutritional,

organoleptic,

technological

and

as a natural preservative in food has gained much

shelf-life

characteristics

in

diverse

fermented

importance in recent years (Anno., 2006).

foods and beverages (Shah and Prajapati 2013;

The LAB also have a huge market as probiotics,

Capozzi et al. , 2012). The LAB initiate rapid

bacteria which confer health benefits in humans

and adequate acidification in the raw materials

upon ingestion (Annon., 2006). Firstly, Metchnikoff

through the production of various organic acids

discovered the beneficial effects of LAB on human

from carbohydrates. Among that lactic acid is the

health in the population who regularly consume

most abundant, followed by acetic acid, ethanol,

yoghurts and fermented milks. This innovative

bacteriocins, aroma compounds, exopolysaccharides

discovery opened new door for health and

and some enzymes within the food matrices. Some

pharmaceutical industries to explore the beneficial

of these metabolites exert antimicrobial activity

effects of LAB. Afterwards many probiotics have

and are found to inhibit spoilage causing and/or

been claimed and efficiently proven to cure or reduce