The B. subtilis was modified using both classical genetics to deregulate the synthesis of riboflavin and genetic modification techniques to change the regulatory sequences for the genes that code for the enzymes involved in the synthesis of riboflavin. in order to increase the yield of the vitamin.
The riboflavin (vitamin B2) which is identical to that produced by traditional chemical means, will be used to fortify processed foods such as breakfast cereals and soft drinks.
Copies of the full ACNFP report on riboflavin derived from genetically modifed (GM) Bacillus subtilis using fermentation technology are available free of charge from the ACNFP Administrative Secretariat, Ministry of Agriculture Fisheries and Food, Room 239c, Ergon House c/o Nobel House, 17 Smith Square, London SW1P 3JR.