Utilization of beet molasses for riboflavin production by Mycobacterium phlei
✍ Scribed by H. A. Ghozlan
- Publisher
- John Wiley and Sons
- Year
- 1994
- Tongue
- English
- Weight
- 326 KB
- Volume
- 34
- Category
- Article
- ISSN
- 0233-111X
No coin nor oath required. For personal study only.
✦ Synopsis
Mycobacteriurn phlei was tested for its ability to utilize beet molasses as the sole carbon source and produce riboflavin. The crude beet molasses was analyzed and treated in various ways to reduce its heavy element content and to remove the muddy residue. Promising amounts of riboflavin were produced when the organism was cultivated on decationized (resin-treated) beet molasses. The highest vitamin productivity was achieved by incubating the inoculated medium containing 9 % molasses and initially adjusted to pH 6 under shacked condition for 6 days in the dark.
Free riboflavin is a relatively rare natural product. It occurs in significant amounts in the culture media of a number of bacteria, yeast and fungi, so-called flavinogenic microorganisms (SCHLEE and ZUR NIEDEN 1970, DEMAIN 1972). Flavin production by bacteria received little attention and species of Mycobacterium are able to overproduce riboflavin and to excrete it into the medium (MIL'