Influence of Nitrogen and Carbon Sources on Riboflavin Production by Wild Strain of Candida sp.

Microorganisms are capable of producing vitamins as metabolites, which are essential nutrients, in the metabolism of energy production. So, microbial production has been researched for years. Riboflavin is one of the fewest B-vitamins biotechnologically produced. There are many factors that affect riboflavin biosynthesis, which varies in each microorganism. However, few studies of the effect of different carbons and nitrogen sources on riboflavin production have been done. Thus, our objective in this study was to work on the effect of previously selected carbon and nitrogen sources on riboflavin production by screened wild-type yeast Candida sp. LEB 130. Classical shaken fermentation vessel system was used, controlling temperature and agitation, with fixed oxygen concentration. A 25 screening design was used to analyze the effect of the medium components such as sucrose, flaxseed oil, and yeast extract. A second experiment factorial design 24 yielded a riboflavin production of 105.7 ug/mL, 4.2-fold higher than 25 design. Riboflavin analysis was done in a spectrophotometer. Screening design as a medium performance evaluation ended up being very advantageous for riboflavin production by this yeast.