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

Abstract

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.

Keywords

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

References

  1. Cleveland J, Montville TJ, Nes IF, Chikindas ML. Bacteriocins: Safe, natural antimicrobials for food preservation. Int. J. Food. Microbiol. 71: 1-20 (2001) https://doi.org/10.1016/S0168-1605(01)00560-8
  2. Dobrogosz WJ, Lindgren SE. Method of determining the presence of an antibiotic produced by Lactobacillus reuteri. US patent. 5,352,586 (1994)
  3. Ganzle MG, Holtzel A, Walter J, Jung G, Hammes WP. Characterization of reutericyclin produced by Lactobacillus reuteri LTH2584. Appl. Environ. Microbiol. 66: 4325-4333 (2000) https://doi.org/10.1128/AEM.66.10.4325-4333.2000
  4. El-Ziney MG, Debevere JM. The effect of reuterin on Listeria monocytogenes and Escherichia coli 0157:H7 in milk and cottage cheese. J. Food Prot. 61: 1275-1280 (1998) https://doi.org/10.4315/0362-028X-61.10.1275
  5. Daeschel MA. Antimicrobial substances from lactic acid bacteria for use as food preservatives. Food Technol. 4: 164-167 (1989)
  6. Chen CC, Chen JY, Lee SR. Growth inhibition of glycerol metabolites of Lactobacillus reuteri on microorganisms and human cancer cell lines. J. Chin. Agric. Chem. Soc. 37: 117-125 (1999)
  7. Klaenhammer TR. Bacteriocins of lactic acid bacteria. Biochimie 70: 337-349 (1988) https://doi.org/10.1016/0300-9084(88)90206-4
  8. Lindgren SE, Dobrogosz WJ. Antagonistic activities of lactic acid bacteria in food and feed fermentations. FEMS Microbiol. Rev. 87: 149-163 (1990) https://doi.org/10.1111/j.1574-6968.1990.tb04885.x
  9. Speck ML, Dobrogosz WJ, Casas I. Lactobacillus reuteri in food supplementation. Food Technol. 7: 90-94 (1993)
  10. Chen CN, Sung HW, Liang HF, Chang WH. Feasibility study using a natural compound (reuterin) produced by Lactobacillus reuteri in sterilizing and crosslinking biological tissues. J. Biomed. Mater. Res. 61: 360-369 (2002) https://doi.org/10.1002/jbm.10153
  11. Ahn C, Kim CH, Shin HK, Lee YM, Lee YS, Ji GE. Antibiosis of pediocin-producing Pediococcus sp. KCA1303-10 against Listeria monocytogenes in mixed cultures. J. Microbiol. Biotechnol. 13: 429-436 (2003)
  12. Talarico TL, Dobrogosz WJ. Chemical characterization of an antimicrobial substance produced by Lactobacillus reuteri. Antimicrob. Agents Chemother. 33: 674-679 (1989) https://doi.org/10.1128/AAC.33.5.674
  13. Luthi-Peng Q, Scharer S, Puhan Z. Production and stability of 3-hydroxypropionaldehyde in Lactobacillus reuteri. Appl. Microbiol. Biotechnol. 60: 73-80 (2002) https://doi.org/10.1007/s00253-002-1099-0