In situ reuterin
production by Lactobacillus reuteri in dairy products
Abstract
In situ reuterin
production during the manufacture and storage of two dairy model systems
elaborated from milk supplemented with an optimized concentration of glycerol
(50 mM) and inoculated with a commercial starter and with different
reuterin-producing Lactobacillus reuteri strains was investigated. L.
reuteri was able to survive and to produce reuterin in cheese and yogurt
models. The highest reuterin production was achieved by L. reuteri INIA
P572 and INIA P579, which displayed reuterin concentrations up to 5.5 mM in
cheese and up to 1.5 mM in yogurt. The addition of reuterin-producing L.
reuteri and glycerol to milk reduced the viable counts of the cheese
starter from day 10 onwards, while did not influence the counts of the yogurt
starter, compared to control dairy models without L. reuteri. Strains L.
reuteri INIA P572 and INIA P579 could be promising candidates in the
development of bioprotective cultures to control pathogenic microorganisms in
dairy products due to the potentially inhibitory concentrations of reuterin
achieved in situ.
Reference
Langa,
S., Landete, J. M., Martín-Cabrejas, I., Rodríguez, E., Arqués J. L., and Medina,
M. (2013). In situ reuterin production by Lactobcillus reuteri in
dairy products. Food Control 33, 200-206.
Results/Findings
Since
the ability to produce the highest content of reuterin, selected Lactobacillus
reuteri isolates (INIA P572 and INIA P579) could be used as commercial starter
cultures in dairy products.
APA
Citation format
Langa
et al. (2013) found that Lactobacillus reuteri INIA P572 and INIA P579
displayed the maximum production of reuterin, as a consequence, these strains might
be applied as starter cultures in dairy products
Strains
of Lactobacillus reuteri INIA P572 and INIA P579 have the potential to
use as starter cultures in dairy products due to their highest production of reuterin
(Langa et al. 2013).
