Riboflavin production by lactic acid bacteria: a mini-review

Key Points

• Riboflavin levels in lactic acid bacteria can contribute significantly to nutrition, enhancing dietary sources.
• Specific strains of lactic acid bacteria produce riboflavin through fermentation processes, which can vary in efficiency.
• Assessment of microbial production methods indicates potential for improving riboflavin bioavailability in food products.
• The findings highlight a promising area for enhancing nutritional value through fermentation using lactic acid bacteria.