Boosting Nutrition with Homegrown Vitamin B2

Many vitamins are produced in chemical factories, usually synthetically. Researchers at the Technical University of Denmark have developed a natural and easy way to produce vitamin B2 by gently heating lactic acid bacteria.

In developing nations, where many people lack vitamin B2, this could be a game-changer because it would allow for direct B2 fortification in local kitchens.

Factories produce the majority of vitamins, either synthetically or with the aid of microorganisms that are not permitted for use in food. To separate the vitamin from non-food-approved materials, these production methods necessitate lengthy and frequently intricate purification procedures, which are expensive and energy-intensive.

Using a new, economical, and environmentally friendly process, scientists from the Technical University of Denmark (DTU) have now produced vitamin B2, or riboflavin, in sizable amounts. Using a lactic acid bacterium that has been approved for use in food, the researchers showed that heating it can result in the production of vitamin B2.

I think it is beautiful that something as simple as gentle heating and lactic acid bacteria can be used to produce vitamin B2. The method allows for food to be fortified with vitamin B2 easily, for example, during the production of yogurt or sourdough.”

Christian Solem, Associate Professor and Research Lead, National Food Institute, Technical University of Denmark

Vitamin B2 is crucial for energy production and sustaining a healthy immune system. It is also crucial for the absorption of iron, and a lack of it can have various consequences.

Fortification with B2 as Part of Food Preparation

This novel technique incorporates food fermentation with vitamin production. This allows for the local production and addition of vitamins. By employing riboflavin-producing bacteria in food production, manufacturers can economically increase the nutritional value of traditional foods while improving public health and minimizing their impact on the environment.

In contrast to conventional synthetic vitamin production, the method uses less energy and fewer chemicals and is natural because it does not involve genetic modification. Basic fermentation equipment, already available in many homes, is all that is needed for fortification.

How the Researchers Stressed the Bacteria

To protect the lactic acid bacteria, the team exposed them to "oxidative stress," a natural pressure that forces bacteria to produce more riboflavin.

We used the microorganism Lactococcus lactis, commonly known from cheese and cultured milk, to produce vitamin B2. Lactococcus thrives best at around 30°C, but we heated the bacteria to 38–39 °C, which they did not like. Bacteria adapt to new conditions, and to defend themselves against the oxidative stress caused by the heat, they start producing vitamin B2.”

Christian Solem, Associate Professor and Research Lead, National Food Institute, Technical University of Denmark

By adding different nutrients, the researchers optimized the process and produced 65 mg of vitamin B2 per liter of fermented substrate, nearly 60 times the daily requirement for the vitamin in humans.

Cultural Compatibility and Future Potential

It would be ideal to package these B2-producing lactic acid bacteria as a starter culture that can be added to foods like milk, maize, or cassava for fermentation. When these foods are fermented using the starter culture, which includes specially selected lactic acid bacteria along with traditional ones, they automatically produce riboflavin while maintaining the traditional flavor and texture of the food.”

Christian Solem, Associate Professor and Research Lead, National Food Institute, Technical University of Denmark

Fermenting food has long been a practice in many developing nations, as it increases shelf life and decreases waste.

Other vital vitamins and nutrients that are frequently absent from plant-based diets, like folic acid (B9) and vitamin B12, could be produced using this technique. Moreover, it could be used for sauerkraut and other foods.