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Production of reuterin by Lactobacillus coryniformis and its antimicrobial activities

Published online by Cambridge University Press:  17 August 2023

Harutoshi Tsuda
Harutoshi Tsuda*
Affiliation:
Faculty of Agriculture and Life Science, Hirosaki University, Hirosaki, Japan
*
Corresponding author: Harutoshi Tsuda; Email: tsudah@hirosaki-u.ac.jp
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Abstract

Reuterin is a broad-spectrum antimicrobial substance produced by lactic acid bacteria, and most previous studies have reported that reuterin is only produced under anaerobic conditions. If there are lactic acid bacteria that also produce it under aerobic conditions, it could be applied to fermented foods. In this study, it was found that Lactobacillus coryniformis WBB05 showed optimal reuterin production (123 mM reuterin from 200 mM glycerol) when incubated aerobically at 20°C. Furthermore, the minimum inhibitory concentration (MIC) of reuterin was determined for starter lactic acid bacteria strains and cheese moulds. MIC toward Penicillium camemberti was 0.125 mM and the white mould starter was much more sensitive than other moulds.

Keywords

AntifungalantimicrobialLactobacillus coryniformisreuterin
Type
Research Article
Information
Journal of Dairy Research , Volume 90 , Issue 3 , August 2023 , pp. 312 - 317
Copyright
Copyright © The Author(s), 2023. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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