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).
Hi Sujitra
ReplyDeleteMay i have a suggestion for your reference.
I think there's no comma after the author's surname.
Hello Sujitra
ReplyDeleteDon't forget that et al. will be type in italic.
your citations was good.
Good start! Remember that italics are important. Take a look at the references in the papers you read and notice what parts are italicized. Also, "as a consequence" starts a new clause, so that needs to be shown, by using a semicolon (;) or starting a new sentence.
ReplyDeleteThank you for all suggestion ka.
ReplyDelete^_______^
Hi Miss Sujitra
ReplyDeleteI would like to give you an advice about citation from article. I think that you must put page number in your citation whenever you refer or quote from any article in journals.
Anyway, that was a good start from you. Thank you. :-)
Hello
ReplyDeleteCan I ask you a question ?
Can we find reuterin generally in yogurt, milk or cheese?
Thx you
Hi, Edward krit
DeleteGood question!!
Reuterin could not be found in yogurt in the market because the starter culture used has no reuterin production activiity. If we want to find reuterin in fermented dairy products, we have to do an experiment to select Lactobacillus species or other lactic acid bacteria with reuterin production and develop them to use as starter culture in dairy products.
Hello K. Sujitra,
ReplyDeleteI would like to your suggestion about Lactobacillus in diary product. Many producer in Thailand produce yogurt or fermented-milk, what do you think about half-life of the lactobacillus after transportation from industry to customer?
Hi, Sittichai
ReplyDeleteDid you mean the survival of Lactobacillus?
I think lactobacillus could survive in the products around 1 month, depending on type of products. Because of these products were usually kept in the refrigerator (4 degree celsius), this lets lactobacillus grow and die slower than room temperature. So, Lactobacillus still survives in the product during transportation to customer.