Recent Advances in Biosynthesis of Vitamin and Enzyme from Food Grade Bacteria

B2 (Spano 2011). Burgess et al. (2004) carried out

these beneficial organisms may serve as an alternate

genetic analysis of the riboflavin biosynthetic ( rib )

source for the preparation of enzyme extracts that are

operon in Lc. lactis subsp. cremoris strain NZ9000.

able to function under the environmental conditions

The strain showed enhanced riboflavin synthesis of fermentation (Tamang, 2011). The enzymatic

because of simultaneous overexpression of riboflavin activity has been studied mainly in LAB isolated

biosynthetic genes (ribG, ribH, ribB and ribA) in L. from wine or other fermented foods like cheese and

lactis . While by-directed mutagenesis followed by

yoghurt (Mtshali 2007; Matthews et al. 2004). Distinct

metabolic engineering, Sybesma et al. (2004) modified species of Lactobacillus , Lactococcus, Pediococcus and

two complicated biosynthetic pathways in L. lactis Bifidobacteria connected with fermented foods have

that resulted in simultaneous overproduction of both

been found to produce carbohydrate degrading

folate and riboflavin.

enzymes like glucosidases, amylases and xylanases

5. Vitamin K: Vitamin K plays a significant role in

(Patel et al. 2012; Novik et al. 2007). In general, LAB

blood clotting, bones and kidneys function, tissue

have been found to produce higher alpha/ beta-

calcification and atherosclerotic plaque (Olson,

galactosidase than Bifidobacteria (Alazzeh et al.

1984; Brown 2010). Normally, vitamin K is present

2009). Novik et al. (2007) acknowledged synthesis

of hydrolases from LAB and Bifidobacteria. After

as phylloquinone (Vitamin K ₁ ) in green plants and

six months of storage, the bacteria retained about

as menaquinone (K ₂ ) produced by some intestinal

bacteria like LAB, especially by various strains of

60-70% of beta-galactosidase and alpha-amylase

the genera Lactococcus , Lactobacillus , Enterococcus ,

activities. The LAB produced amylases which are the

Leuconostoc and Streptococcus (Cooke et al. 2006;

most stable and find application to be used during

O’Connor et al. 2005). Cooke et al. (2006) isolated

sourdough technology for the natural improvement

Enterobacter agglomerans , Serratia marcescens and

of bread texture (Mogensen, 1993).

Enterococcus faecium from neonatal feacal flora that LAB contribute to the aroma and flavor of fermented

were able to produce various forms of menaquinone

products when employed as starter cultures.

as

analyzed

in

liquid

chromatography-mass

Certain peptidases produced by Lc. lactis subsp.

spectrometry. Vitamin K deficiency is found to cremoris improved the sensory quality of cheese and

be associated with some clinical disorders like

furthermore, proteolysis and lipolysis could enhance

intracranial haemorrhage in newborn infants and

the flavour of most varieties of cheese (Guldfeldt et al.,

possible bone fracture resulting from osteoporosis

2001;Gonzalez etal., 2010).LABstrainsisolatedfroma

(LeBlanc et al., 2011). In this regards, LAB producing

traditional Spanish Genestoso cheese were evaluated

menoquinone could be useful to supplement vitamin

for the enzymatic activity and it was reported that

K in humans (Morishita et al., 1999).

dipeptidase activity of high level was associated with

Lactococcus spp, enterolytic activity was detected for

Enzyme biosynthesis

Enterococcus spp., while carboxypeptidase activity

LAB have been found to synthesize diverse kind of

was very less or undetectable (Gonzalez et al., 2010).

enzymes which may influence the compositional, Enzymes of various LAB and related species play

processing and organoleptic properties as well as

an important role in winemaking. As a result of

overall quality of foods and feeds. They release

fermentation and associated enzymatic activities,

various hydrolytic enzymes into the gastrointestinal

wine flavor and aroma develops. These bacteria grow

tract that may exert potential synergistic effects in wine during malolactic fermentation, following

on digestion and alleviate symptoms of intestinal

alcoholic fermentation, while a broad range of

malabsorption (Naidu et al., 1999). In other words,

secondary modifications improve the taste and flavor

of wine (Mtshali, 2007).

83