Microbial fermentation for riboflavin biofortification in African traditional fermented foods

Lactic Acid Bacteria (LAB) are commonly employed in the food industry as microbial starters, probiotics and for in situ biofortification of fermented foods. The use of vitamin-overproducing LAB represents a promising strategy for enhancing the nutritional value of staple home-made fermented foods. This approach could play a significant role in addressing deficiencies of B-group vitamins, especially vitamin B2, in underdeveloped regions.