Riboflavin Enrichment of Oziotelphusa senex senex Meat Via Microbial Biofortification Using Bacillus subtilis
Jayanthi J
*
Department of Advanced Zoology and Biotechnology, Guru Nanak College (Autonomous), Guru Nanak Salai, Velachery, Chennai – 600042, Tamil Nadu, India.
Kanakaraj K
Department of Advanced Zoology and Biotechnology, Guru Nanak College (Autonomous), Guru Nanak Salai, Velachery, Chennai – 600042, Tamil Nadu, India.
Ragunathan M.G
Department of Advanced Zoology and Biotechnology, Guru Nanak College (Autonomous), Guru Nanak Salai, Velachery, Chennai – 600042, Tamil Nadu, India.
Bharathi Ravikrishnan
Department of Biotechnology, Guru Nanak College (Autonomous), Guru Nanak Salai, Velachery, Chennai – 600042, Tamil Nadu, India.
*Author to whom correspondence should be addressed.
Abstract
Micro-nutrient deficiency has been a contributing factor to several metabolic and health-related defects. Incorporation of these micronutrients in food products is the sole remedy for this deficiency, and this could be satisfied by the process of biofortification. In India, crabs are cultured within an integrated farming system. Malnutrition, particularly micronutrient deficiencies, remains a leading factor behind non-communicable diseases. In this study, we used riboflavin (vitamin B2) produced by Bacillus subtilis to enhance the nutritional value of crabs. The crabs that received riboflavin showed signs of reduced stress, better immunity, and higher levels of protein, carbohydrates, and fats. There was also a noticeable drop in harmful bacterial count, and histology studies showed increased muscle fibers among the riboflavin-treated groups. These findings highlight the potential of utilizing natural, microbe-based methods to enhance the nutritional value of everyday food and promote better public health. The solution for the micronutrient deficiency is the usage of the biofortified food.
Keywords: Biofortification, Bacillus subtilis, micronutrient, riboflavin