WO2017118952A1 - A method of sequestering riboflavin to prevent formation of skunk beer - Google Patents

A method of sequestering riboflavin to prevent formation of skunk beer Download PDF

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Publication number
WO2017118952A1
WO2017118952A1 PCT/IB2017/050069 IB2017050069W WO2017118952A1 WO 2017118952 A1 WO2017118952 A1 WO 2017118952A1 IB 2017050069 W IB2017050069 W IB 2017050069W WO 2017118952 A1 WO2017118952 A1 WO 2017118952A1
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Prior art keywords
riboflavin
beer
protein
sequestering
formation
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PCT/IB2017/050069
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French (fr)
Inventor
Shefali SABHARANJAK
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Sabharanjak Shefali
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Application filed by Sabharanjak Shefali filed Critical Sabharanjak Shefali
Publication of WO2017118952A1 publication Critical patent/WO2017118952A1/en

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/003—Fermentation of beerwort

Definitions

  • the present invention relates to a method of increasing the stability of beverages by sequestering the riboflavin present in the beverages, especially in beer. More particularly, the method of sequestering comprises the use of riboflavin-binding proteins such as dodecin and PnuX, which prevents the formation of skunk beer, the off-flavor that reduces the quality of the beer and mitigates the taste.
  • riboflavin-binding proteins such as dodecin and PnuX
  • the quality of beverages generally consumed by the people is important.
  • the quality and life of a beverage depends on several factors such as composition of the beverage, influence of external factors such as sunlight, weather conditions etc. Additionally, the life of the beverage is altered especially during transportation.
  • Beer is one of the oldest and most widely consumed compositions among alcoholic beverages. Beer is considered as the third most popular drink after coffee and tea around the world. The process of making beer is called as brewing, which involves the conversion of starch source into sugary syrup called wort. The wort is further converted into beer in the presence of yeast.
  • Brewing industry is most commercially viable industry with a global business. It is observed that more than 133 billion liters of beer are sold per annum. Beer is assessed by its color, strength and bitterness. Even though, beer fermentation is an age-old method, the application of modern techniques has resulted in the ease of the process and the addition of different preservatives, colorants etc. The stability of beer is reduced by exposure to sunlight especially during packaging and transportation. One such example is termed as skunky beer. ' Skunked' or 'light-struck' is commonly used for the beer, which is off-flavored because of exposure to light. This type of beer takes an unpleasant taste and odor due to prolonged exposure to light by interaction of chemical compounds in the beer with sunlight.
  • 3-methyl-2-butene-l-thiol is formed by different routes in the presence of light.
  • Isohumulones are the components of hops formed during the brewing process and are decomposed due to exposure of UV-A light (-400-320 nm) resulting in intermediary species that react with thiol radicals to form 3-methyl-2- butene-1 -thiol.
  • Riboflavin the component in the yeast and cereals converts into photoexcited riboflavin due to exposure of UV-A light (-700-400 nm), which reacts with isohumulones to form the intermediary species that react with thiol groups from cysteine to form 3-methyl-2-butene-l-thiol.
  • Targeting the inhibition of formation of MBT is an effective method to prevent the formation of skunky beer thus increasing the shelf-life of the beer.
  • the PCT Application PCT/EP 1998/003044 entitled "Seer and similar light-sensitive beverages with increased flavor stability and process for producing it” discloses a beer or similar light-beverage, which has been treated with protein that binds riboflavin resulting in a reduced 'sunstruck' flavor formation after exposure to light and also in an increased overall flavor stability of the beverage during storage using suitable proteins such as riboflavin-protein and flavodoxin.
  • flavin nucleotides which function as prosthetic groups of oxidation-reduction enzymes known as flavoenzymes or flavoproteins.
  • flavoenzymes oxidation-reduction enzymes
  • flavodoxin riboflavin- protein and flavodoxin, which may increase the cost of the process.
  • the Chinese Patent Application CN 200680018761 entitled “Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance " discloses the compositions of the reaction products that is advantageously used as a beverage and food additive in order to protect against light-induced changes in their taste. Accordingly, the invention provides a composition comprising more (substantial) amounts of MaiUard reaction products comprising a substituted pyrrole and substituted pyrone (e.g. maltol), further the composition in that it will be visible to UV radiation (280nm Office) high absorption and low absorption at 560nm group.
  • the compositions of the invention are particularly suitable for preventing flavor changes in beverages and foods that contain significant amounts of riboflavin substance that act as a photo-initiator.
  • the use of MaiUard reaction products may increase the cost of the process and is not economical.
  • the present composition is advantageously used as an additive in beverages or foodstuffs to prevent or reduce light induced flavor changes.
  • the invention also encompasses a process for the manufacture of the aforementioned composition.
  • the present invention discloses a method to increase the stability of the beer by sequestering riboflavin.
  • the method of sequestering comprises the use of riboflavin-binding proteins such as dodecin and PnuX, which prevents the formation of skunk beer, the off-flavor that reduces the quality of the beer and mitigates the taste.
  • the present invention discloses the use of riboflavin binding protein known as dodecin isolated from Halobacterium salinarum and PnuX, a riboflavin transport protein isolated from Corynebacterium glutamicum..
  • the present invention discloses a method for increasing the stability of the beer by preventing the skunking of the beer.
  • the riboflavin or riboflavin -like protein in the beer is sequestered by using the riboflavin mitigating proteins. This results in the inhibition of riboflavin pathway, thus preventing the formation of MBT.
  • the present invention of increasing the stability of the beer is simple and economical. This method of sequestering the beer allows the packaging of beer in clear glass bottles instead of using green or amber bottles. Further, the present invention allows the inclusion of novel packaging shapes and creation of distinctive shelf appearances for beer bottles. [0022] Brief description of drawings
  • FIG 1 illustrates the flowchart of a method for increasing the stability of beer.
  • Brewing refers to the process of making beer from malt and hops by infusion, boiling, and fermentation.
  • Frermentation refers to a process in which a substance breaks down into a simpler substance in the presence of yeast.
  • the present invention relates to a method of increasing the stability of beer by reducing the skunking of the beverage. More particularly, the method of sequestering the riboflavin present in beer by using riboflavin-binding proteins such as dodecin, which prevents the formation of stunk beer, the off-flavor that reduces the quality of the beer and mitigates the taste.
  • the skunked beer is formed by the interaction of the chemical components in the beer with light.
  • beer is prepared by using cereals in the presence of yeast and hops as source of flavor.
  • the hops comprise the alpha-acids, which are isomerized into iso-alpha-acids.
  • Iso-alpha-acid humulone in the presence of sunlight breaks down to 3-methyl-2-butene-l-thiol, also known as prenyl mercaptan.
  • 3-methyl-2-butene-l-thiol is associated with the altered flavor and color of the beer.
  • Riboflavin present in the yeast and cereals is photoexcited in the presence of sunlight.
  • the photoexcited riboflavin reacts with isohumulones forming the intermediary species that reacts with the thiol groups of from cysteine to form 3- methyl-2-butene- 1 -thiol, which is associated with the altered flavor and color of the beer.
  • the present invention discloses a method of sequestering the riboflavin by the use of riboflavin binding proteins.
  • the invention relates to binding of riboflavin and binding of riboflavin by proteins prevents the breakdown of riboflavin into 3-methyl-2-butene-l-thiol (MBT). Therefore, the formation of the Off or bad taste of beer is avoided.
  • MBT 3-methyl-2-butene-l-thiol
  • the present invention discloses the use of riboflavin binding protein known as dodecin.
  • Dodecin is isolated from Halobacterium salinarum.
  • Dodecin is a flavin-binding protein with a dodecameric quaternary structure and is able to incorporate two flavins within each of their six identical binding pockets building an aromatic tetrade with two tryptophan residue.
  • the present invention also discloses the use of PnuX for sequestering riboflavin.
  • PnuX is a riboflavin transport protein isolated from Corynebacterium glutamicum.
  • PnuX is an energy independent protein and have high apparent affinity for riboflavin.
  • the present invention discloses a method of increasing the stability of the beer by preventing the skunking of the beer.
  • the method comprises sequestering riboflavin or riboflavin-like protein in the beer by allowing them to react with specific protein to mitigate the riboflavin pathway, thus preventing the formation of MBT.
  • FIG 1 illustrates the flowchart of a method for increasing the stability of beer.
  • the method (100) of increasing the stability of the beer starts with step (101) of sequestering the activity of riboflavin or riboflavin-like protein in the beer.
  • step (102) riboflavin or riboflavin-like protein are sequestered by adding riboflavin-binding protein or riboflavin transport protein to the beer and allowed to react.
  • riboflavin-binding protein or riboflavin transport protein forms a protein complex with riboflavin thereby preventing the formation of 3- methyl-2-butene- 1 -thiol.
  • the addition of riboflavin-binding protein or riboflavin transport protein neither induces any toxicity nor affects the taste of the beer.
  • the present invention discloses the use of dodecin and PnuX as riboflavin- binding protein and riboflavin transport protein respectively at the concentration of l/5 th of the volume of the beer during fermentation.
  • the addition of dodecin and PnuX to the beer prevents the formation of 3-methyl-2-butene-l-thiol by inhibiting the breakdown of riboflavin into 3-methyl-2-butene-l-thiol thus preventing skunking of beer.
  • Dodecin and PnuX are obtained from commercially available sources.
  • the present invention increases the stability of the beer by reducing the skunking of the beer after exposure to sunlight.
  • the method of increasing the stability of the beer disclosed in the present invention is simple and economical. This method of sequestering of riboflavin allows the packaging of beer in clear glass bottles instead of using green or amber bottles. Further, the present invention allows for inclusion of novel packaging shapes and creation of distinctive shelf appearances for beer bottles.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

The present invention discloses a method to increase the stability of the beer by sequestering riboflavin with the use of riboflavin-binding proteins such as dodecin and PnuX. The method involves addition of riboflavin mitigating proteins to the beer, which reacts with riboflavin or riboflavin-like protein. This results in the inhibition of riboflavin pathway thus preventing the formation of 3-methyl-2- butene-1 -thiol, which is responsible for the skunking of the beer. The present invention of increasing the stability of the beer is simple and economical. This method of sequestering the beer allows the packaging of beer in clear glass bottles instead of using green or amber bottles.

Description

TITLE OF THE INVENTION
A method of sequestering riboflavin to prevent formation of skunk beer
[001] DESCRIPTION OF THE INVENTION [002] Technical field of the invention
[003] The present invention relates to a method of increasing the stability of beverages by sequestering the riboflavin present in the beverages, especially in beer. More particularly, the method of sequestering comprises the use of riboflavin-binding proteins such as dodecin and PnuX, which prevents the formation of skunk beer, the off-flavor that reduces the quality of the beer and mitigates the taste.
[004] Background of the invention
[005] The quality of beverages generally consumed by the people is important. The quality and life of a beverage depends on several factors such as composition of the beverage, influence of external factors such as sunlight, weather conditions etc. Additionally, the life of the beverage is altered especially during transportation.
[006] Beer is one of the oldest and most widely consumed compositions among alcoholic beverages. Beer is considered as the third most popular drink after coffee and tea around the world. The process of making beer is called as brewing, which involves the conversion of starch source into sugary syrup called wort. The wort is further converted into beer in the presence of yeast.
[007] Brewing industry is most commercially viable industry with a global business. It is observed that more than 133 billion liters of beer are sold per annum. Beer is assessed by its color, strength and bitterness. Even though, beer fermentation is an age-old method, the application of modern techniques has resulted in the ease of the process and the addition of different preservatives, colorants etc. The stability of beer is reduced by exposure to sunlight especially during packaging and transportation. One such example is termed as skunky beer. ' Skunked' or 'light-struck' is commonly used for the beer, which is off-flavored because of exposure to light. This type of beer takes an unpleasant taste and odor due to prolonged exposure to light by interaction of chemical compounds in the beer with sunlight.
[008] The deleterious effects of light on beer have been known for years. Skunky beer is associated with sulfurous flavor due to formation of 3-methyl-2- butene-1 -thiol (MBT) also known as prenyl mercaptan. Exposure of light results the alpha acids in hops to break down into free radicals that react with sulfur- containing proteins to form a chemical called 3-methyl-2-butene-l-thiol. The thiol group indicates the presence of sulfur, which imparts the off flavor and odor to the beer. The available methods of preventing the skunking involve limiting the exposure of beer to sunlight.
[009] 3-methyl-2-butene-l-thiol is formed by different routes in the presence of light. Isohumulones are the components of hops formed during the brewing process and are decomposed due to exposure of UV-A light (-400-320 nm) resulting in intermediary species that react with thiol radicals to form 3-methyl-2- butene-1 -thiol. Riboflavin, the component in the yeast and cereals converts into photoexcited riboflavin due to exposure of UV-A light (-700-400 nm), which reacts with isohumulones to form the intermediary species that react with thiol groups from cysteine to form 3-methyl-2-butene-l-thiol.
[0010] The exposure of beer to sunlight reduces its shelf-life. This is also associated with prevention of storage and packaging of beer in clear bottles demanding the use of green or amber colored bottles for packaging and transportation, which increases the cost of storage and transportation.
[0011] Targeting the inhibition of formation of MBT is an effective method to prevent the formation of skunky beer thus increasing the shelf-life of the beer. [0012] The PCT Application PCT/EP 1998/003044 entitled "Seer and similar light-sensitive beverages with increased flavor stability and process for producing it" discloses a beer or similar light-beverage, which has been treated with protein that binds riboflavin resulting in a reduced 'sunstruck' flavor formation after exposure to light and also in an increased overall flavor stability of the beverage during storage using suitable proteins such as riboflavin-protein and flavodoxin. These compounds are also known as flavin nucleotides, which function as prosthetic groups of oxidation-reduction enzymes known as flavoenzymes or flavoproteins. However, the prior art is restricted only to the use of riboflavin- protein and flavodoxin, which may increase the cost of the process.
[0013] The Chinese Patent Application CN 200680018761 entitled "Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance " discloses the compositions of the reaction products that is advantageously used as a beverage and food additive in order to protect against light-induced changes in their taste. Accordingly, the invention provides a composition comprising more (substantial) amounts of MaiUard reaction products comprising a substituted pyrrole and substituted pyrone (e.g. maltol), further the composition in that it will be visible to UV radiation (280nm Office) high absorption and low absorption at 560nm group. The compositions of the invention are particularly suitable for preventing flavor changes in beverages and foods that contain significant amounts of riboflavin substance that act as a photo-initiator. However, the use of MaiUard reaction products may increase the cost of the process and is not economical.
[0014] The Patent Application CA 2602082 entitled "Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance " discloses a composition containing pyrroles, pyranone selected from the group consisting of maltol, 2,3-dihydro-3,5- dihydroxy-6-methyl-4H-pyran-4-one which composition, when dissolved in water at a dry solids content of 0.1 wt.%, exhibits an absorption. The present composition is advantageously used as an additive in beverages or foodstuffs to prevent or reduce light induced flavor changes. The invention also encompasses a process for the manufacture of the aforementioned composition. [0015] The available methods of mitigating the odd flavor and odor of the beer is described in different patent applications. However, the process and the compositions disclosed involve the use of compounds, which increase the cost of process and are not commercially feasible. Further, the use of different recombinant methods also incurs additional cost, which is not feasible in large scale production.
[0016] Hence, there is a need for a method to increase the stability of the beer and to decrease the odd flavor and odor of the beer by mitigating the formation of MBT, using specific binding proteins. There is also a need for conversion of beer, which is more feasible to store and transport in colored bottles.
[0017] Summary of the invention
[0018] The present invention discloses a method to increase the stability of the beer by sequestering riboflavin. The method of sequestering comprises the use of riboflavin-binding proteins such as dodecin and PnuX, which prevents the formation of skunk beer, the off-flavor that reduces the quality of the beer and mitigates the taste.
[0019] The present invention discloses the use of riboflavin binding protein known as dodecin isolated from Halobacterium salinarum and PnuX, a riboflavin transport protein isolated from Corynebacterium glutamicum..
[0020] The present invention discloses a method for increasing the stability of the beer by preventing the skunking of the beer. The riboflavin or riboflavin -like protein in the beer is sequestered by using the riboflavin mitigating proteins. This results in the inhibition of riboflavin pathway, thus preventing the formation of MBT.
[0021] The present invention of increasing the stability of the beer is simple and economical. This method of sequestering the beer allows the packaging of beer in clear glass bottles instead of using green or amber bottles. Further, the present invention allows the inclusion of novel packaging shapes and creation of distinctive shelf appearances for beer bottles. [0022] Brief description of drawings
[0023] FIG 1 illustrates the flowchart of a method for increasing the stability of beer.
[0024] Detailed description of the invention
[0025] In order to make the matter of the invention clear and concise, the following definitions are provided for specific terms used in the following description.
[0026] The term "Brewing" refers to the process of making beer from malt and hops by infusion, boiling, and fermentation.
[0027] The term "Fermentation" refers to a process in which a substance breaks down into a simpler substance in the presence of yeast.
[0028] The present invention relates to a method of increasing the stability of beer by reducing the skunking of the beverage. More particularly, the method of sequestering the riboflavin present in beer by using riboflavin-binding proteins such as dodecin, which prevents the formation of stunk beer, the off-flavor that reduces the quality of the beer and mitigates the taste.
[0029] The skunked beer is formed by the interaction of the chemical components in the beer with light. Usually, beer is prepared by using cereals in the presence of yeast and hops as source of flavor. The hops comprise the alpha-acids, which are isomerized into iso-alpha-acids. Iso-alpha-acid humulone in the presence of sunlight breaks down to 3-methyl-2-butene-l-thiol, also known as prenyl mercaptan. 3-methyl-2-butene-l-thiol is associated with the altered flavor and color of the beer.
[0030] The other mode of skunking of beer is mediated through riboflavin. Riboflavin present in the yeast and cereals is photoexcited in the presence of sunlight. The photoexcited riboflavin reacts with isohumulones forming the intermediary species that reacts with the thiol groups of from cysteine to form 3- methyl-2-butene- 1 -thiol, which is associated with the altered flavor and color of the beer. [0031] The present invention discloses a method of sequestering the riboflavin by the use of riboflavin binding proteins. The invention relates to binding of riboflavin and binding of riboflavin by proteins prevents the breakdown of riboflavin into 3-methyl-2-butene-l-thiol (MBT). Therefore, the formation of the Off or bad taste of beer is avoided.
[0032] The present invention discloses the use of riboflavin binding protein known as dodecin. Dodecin is isolated from Halobacterium salinarum. Dodecin is a flavin-binding protein with a dodecameric quaternary structure and is able to incorporate two flavins within each of their six identical binding pockets building an aromatic tetrade with two tryptophan residue.
[0033] The present invention also discloses the use of PnuX for sequestering riboflavin. PnuX is a riboflavin transport protein isolated from Corynebacterium glutamicum. PnuX is an energy independent protein and have high apparent affinity for riboflavin.
[0034] The present invention discloses a method of increasing the stability of the beer by preventing the skunking of the beer. The method comprises sequestering riboflavin or riboflavin-like protein in the beer by allowing them to react with specific protein to mitigate the riboflavin pathway, thus preventing the formation of MBT.
[0035] FIG 1 illustrates the flowchart of a method for increasing the stability of beer. The method (100) of increasing the stability of the beer starts with step (101) of sequestering the activity of riboflavin or riboflavin-like protein in the beer. At step (102), riboflavin or riboflavin-like protein are sequestered by adding riboflavin-binding protein or riboflavin transport protein to the beer and allowed to react. At step (103), riboflavin-binding protein or riboflavin transport protein forms a protein complex with riboflavin thereby preventing the formation of 3- methyl-2-butene- 1 -thiol. The addition of riboflavin-binding protein or riboflavin transport protein neither induces any toxicity nor affects the taste of the beer.
[0036] The present invention discloses the use of dodecin and PnuX as riboflavin- binding protein and riboflavin transport protein respectively at the concentration of l/5th of the volume of the beer during fermentation. The addition of dodecin and PnuX to the beer prevents the formation of 3-methyl-2-butene-l-thiol by inhibiting the breakdown of riboflavin into 3-methyl-2-butene-l-thiol thus preventing skunking of beer. Dodecin and PnuX are obtained from commercially available sources.
[0037] The present invention increases the stability of the beer by reducing the skunking of the beer after exposure to sunlight.
[0038] The method of increasing the stability of the beer disclosed in the present invention is simple and economical. This method of sequestering of riboflavin allows the packaging of beer in clear glass bottles instead of using green or amber bottles. Further, the present invention allows for inclusion of novel packaging shapes and creation of distinctive shelf appearances for beer bottles.

Claims

[0039] Claims I claim:
1. A method of increasing the stability of beer, the method (100) comprising the steps of:
a. sequestering the activity of riboflavin or riboflavin-like protein in beer (101);
b. adding riboflavin-binding protein or riboflavin transport protein to beer and allowing to react (102); and
c. forming a protein complex of riboflavin-binding protein or riboflavin transport protein with riboflavin such that preventing the formation of 3-methyl-2-butene-l-thiol (103).
2. The method as claimed in claim 1, wherein the riboflavin-binding protein is dodecin.
3. The method as claimed in claim 1, wherein the riboflavin transport protein is PnuX.
4. The method as claimed in claim 1, wherein the formation of 3-methyl-2- butene-1 -thiol is prevented by inhibiting the breakdown of riboflavin by riboflavin-binding protein or riboflavin transport protein.
5. The method as claimed in claim 1, wherein the formation of skunk beer is prevented by inhibiting the formation of 3-methyl-2-butene-l -thiol.
6. The method as claimed in claim 1, wherein riboflavin-binding protein or riboflavin transport protein is added at the concentration of l/5th volume of the beer during fermentation.
7. The method as claimed in claim 1, wherein the beer is packaged in colorless bottles without risking skunking or spoilage of beer.
PCT/IB2017/050069 2016-01-08 2017-01-07 A method of sequestering riboflavin to prevent formation of skunk beer WO2017118952A1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021163439A1 (en) * 2020-02-14 2021-08-19 Dupont Nutrition Biosciences Aps Improved yeasts for brewing
WO2024089671A1 (en) * 2022-10-29 2024-05-02 Sabharanjak Shefali A fusion protein for sequestering riboflavin to prevent the formation of skunk beer

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0879878A1 (en) * 1997-05-23 1998-11-25 Quest International B.V. Beer and similar light-sensitive beverages with increased flavour stability and process for producing them

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0879878A1 (en) * 1997-05-23 1998-11-25 Quest International B.V. Beer and similar light-sensitive beverages with increased flavour stability and process for producing them

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
C. VOGL: "Characterization of Riboflavin (Vitamin B2) Transport Proteins from Bacillus subtilis and Corynebacterium glutamicum", JOURNAL OF BACTERIOLOGY, vol. 189, no. 20, October 2007 (2007-10-01), pages 7367 - 7375, XP055396783 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021163439A1 (en) * 2020-02-14 2021-08-19 Dupont Nutrition Biosciences Aps Improved yeasts for brewing
WO2024089671A1 (en) * 2022-10-29 2024-05-02 Sabharanjak Shefali A fusion protein for sequestering riboflavin to prevent the formation of skunk beer

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