Food-grade lactobacilli for natural yellow pigment, carotenoid, and riboflavin production in fermented foods and beverages

Overview

This solution leverages a unique collection of more than 1,000 lactobacilli strains with the genetic and functional capacity to produce natural yellow pigments, carotenoids, and riboflavin. Many of these strains are already recognized as food-grade or appear on the European QPS (Qualified Presumption of Safety) list, making them suitable for food and beverage applications. Beyond pigment production, these strains can ferment fruits and vegetables while generating natural antimicrobials, offering a multifunctional ingredient platform for the food industry. The technology addresses growing consumer demand for clean-label, naturally derived colorants and vitamins as alternatives to synthetic food additives.

Technical specifications

• Natural pigment production: Selected lactobacilli strains produce carotenoids and riboflavin, yielding a yellow color suitable for food and beverage applications
• Validated analytical methods: Carotenoid production confirmed via lipophilic compound extraction and absorption spectrum measurement, with HPLC coupled with Q-TOF MS for compound identification
• Riboflavin confirmation: Riboflavin production verified through fluorescence formation assays
• Genetic screening: Carotenoid production capacity identified through screening for crtMN genes across more than 1,000 publicly and in-house available strains
• Ecological insight: Carotenoid production trait is dispersed across the entire Lactobacillaceae family rather than confined to one phylogenetic group, with only certain species within genera carrying the crtMN genes
• Dual functionality: Producer strains can ferment fruits and vegetables while producing natural antimicrobials, reducing the need for synthetic preservatives
• Health benefits: Products offer antioxidant properties and vitamin (riboflavin) content as added nutritional value
• Food-grade status: Many candidate species are on the European QPS list or known to be food-grade, supporting regulatory compliance

Technology readiness level

The technology is currently at an early-to-mid stage of development. Carotenoid and riboflavin production capabilities have been validated using established analytical methods including HPLC-Q-TOF MS and fluorescence assays. Genetic screening of more than 1,000 strains for the crtMN genes has been completed. Future work plans include screening the in-house collection for yellow coloring, genome sequencing of the most promising isolates, chromatographic confirmation of pigment production for the top 20 strains, and fermentation trials using strawberry juices and carrots with a minimum of 10 selected strains. These validation steps will advance the technology toward practical application in juice production and food fermentation.