Riboflavin- and Dextran-Producing Weissella confusa FS54 B2: Characterization and Testing for Development of Fermented Plant-Based Beverages
Malek Lahmar, Norhane Besrour-Aouam, Annel M. Hernández-Alcántara, Iñaki Diez‐Ozaeta, Imène Fhoula, Paloma López, Mari Luz Mohedano, Hadda‐Imene Ouzari
Abstract
The use of lactic acid bacteria for developing functional foods is increasing for their ability to synthesize beneficial metabolites such as vitamin B (riboflavin, RF) and postbiotic compounds. Here, the spontaneous mutant FS54 B2 was isolated by treatment of the dextran-producing Weissella confusa FS54 strain with roseoflavin. FS54 B2 overproduced RF (4.9 mg/L) in synthetic medium. The FMN riboswitch is responsible for the regulation of RF biosynthesis, and sequencing of the coding DNA revealed that FS54 B2 carries the G131U mutation. FS54 B2 retained the capacity of FS54 to synthesize high levels of dextran (3.8 g/L) in synthetic medium. The fermentation capacities of the two Weissella strains was tested in commercial oat-, soy- and rice-based beverages. The best substrate for FS54 B2 was the oat-based drink, in which, after fermentation, the following were detected: RF (2.4 mg/L), dextran (5.3 mg/L), potential prebiotics (oligosaccharides (panose (5.1 g/L), isomaltose (753 mg/L) and isomaltotriose (454 mg/L)) and the antioxidant mannitol (16.3 g/L). pH-lowering ability and cell viability after one month of storage period were confirmed. As far as we know, this is the first time that an RF-overproducing W. confusa strain has been isolated, characterized and tested for its potential use in the development of functional beverages.