Functional Characterization of the Weissella Cibaria BAL3C-5 C120T Strain, which Produces Dextran and Riboflavin in Excess, for the Creation of Biofortified Plant-based Drinks
Year: 2025
Type: article
Abstract: Humans require riboflavin (vitamin B2), which can only be obtained through a balanced diet. Anexcellent method for creating functional drinks through in situ biofortification is fermentation usingriboflavin-producing lactic acid bacteria (LAB). These drinks have the potential to improve consumerhealth and fill in dietary gaps. Weissella cibaria BAL3C-5 C120T's functional skills for riboflavinoverproduction and dextran production during the fermentation of drinks made from oats, rice,soybeans, and almonds have been assessed in this work. The strain's ability to produce dextran andriboflavin in the examined beverages was verified. The strain's ability to raise riboflavin and dextranlevels to 3.4 mg/L and 3.2 g/L, respectively, after 24 hours of fermentation was particularly noticeable inthe oat-based beverage. Furthermore, the strain was able to add up to 6.6 g/L of the prebioticoligosaccharide panose to fermented oat-based beverages under ideal circumstances. Furthermore,after a month of storage, BAL3C-5 C120T shown a high 80% cell viability and a good capacity to reducepH (from 7.0 to 3.8) in the oat-based drinks. The fermented oat-based beverages that were produced hada thixotropic structure and gel-like behavior, which was not seen in the non-fermented control drinks,according to rheological research. In conclusion, these findings validated the special qualities of the W.cibaria BAL3C-5 C120T strain for the production of functional and bio-fortified plant-based drinks withenhanced rheological and nutritional qualities. Analysis of the BAL3C-5 C120T strain's autoaggregationcharacteristics and survival in gastrointestinal settings suggested that it might be used as a probiotic ina fermented beverage made from oats. In this regard, the study also encourages the use of W. cibariaspecies in food and health industries where they have not yet been employed as an auxiliary or starterculture.
Author: Gaétan César
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7220101702