Production of Reuterin by Batch and Continuous Reactor and Antimicrobial Characteristics of Reuterin

회분식과 연속식에 의한 루테린 생산 및 루테린의 항균 특성

  • Yum, Eun-Mi (Department of Food and Nutrition, Seoul National University) ;
  • Kim, Ji-Yeun (Department of Food and Nutrition, Seoul National University) ;
  • Shin, Hyun-Kyung (Department of Food and Nutrition, Hallym University) ;
  • Ji, Geun-Eog (Department of Food and Nutrition, Seoul National University, Research Center, Bifido Co.)
  • 염은미 (서울대학교 식품영양학과) ;
  • 김지연 (서울대학교 식품영양학과) ;
  • 신현경 (한림대학교 식품영양학과) ;
  • 지근억 (서울대학교 식품영양학과, (주)비피도 기술연구소)
  • Published : 2004.02.28


Reuterin production efficiency of Lactobacillus reuteri, which converts glycerol into reuterin (antimicrobial substance) under anaerobic condition, was examined. When compared at $32,\;37,\;and\;42^{\circ}C$, production rate and total amount produced increased with increasing incubation temperature. Reuterin production terminated earlier at $42^{\circ}C$ than at $32\;and\;37^{\circ}C$. Presence of various amino acids in the reaction mixture generally decreased reuterin production, whereas proline did not inhibit reuterin production. A continuous-type reactor in which glycerol was passed through the chamber containing L. reuteri cells produced greater amount of reuterin than when batch-type process was used.


Lactobacillus reuteri;reuterin;batch-type;continuous-type


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