Statistical optimization and random mutagenesis for improved riboflavin production from Lactiplantibacillus pentosus SV13 isolated from dosa batter

The study aims to identify and develop an efficient bacterial strain for the production of riboflavin. The developed strain could be a starter culture in the food and pharmaceutical industries. Six bacterial strains were isolated from food sources and screened for riboflavin production in riboflavin assay medium (RAM). A potent strain was identified by measuring the riboflavin production in the RAM medium. Riboflavin estimations were performed using UV spectrophotometry. The potent strain was mutated using UV mutagenesis and ethyl methanesulfonate. The medium was optimized for various parameters like carbon and nitrogen sources, pH, essential oils, and inoculum size. The MRS medium showed higher riboflavin production than RAM, with 2.802 mg/L and 2.45 mg/L, respectively. The mutated strain produced higher amounts of riboflavin compared to the wild strain. The wild strain produced 2.8 mg/L of riboflavin in the MRS medium, and the mutated strain produced 5.5 mg/L of riboflavin in the optimized medium. The mutated strain exhibited a 1.96-fold increase in riboflavin production compared to the wild strain Lactiplantibacillus pentosus SV13. The present study revealed the enhanced production of riboflavin from a potent strain, Lactiplantibacillus pentosus SV13. The strain Lactiplantibacillus pentosus SV13 will be a potential candidate for industrial-scale riboflavin production.