Optimization of reuterin production in cheese by Lactobacillus reuteri

• Published in: Journal of food science and technology 2017-04, Vol.54 (5), p.1346-1349
• Main Authors: Martín-Cabrejas, Izaskun, Langa, Susana, Gaya, Pilar, Rodríguez, Eva, Landete, José M., Medina, Margarita, Arqués, Juan L.
• Format: Article
• Language: English
• Subjects: Antimicrobial agents; Bacteria; biopreservation; Cheese; cheeses; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Color; colorimetry; Dairy products; Food; Food additives; Food preservation; Food Science; Glycerol; high performance liquid chromatography; Lactobacillus reuteri; Liquid chromatography; Microorganisms; Milk; Nutrition; Pasteurization; pasteurized milk; Pathogens; Regulatory approval; Short Communication; starter cultures; Studies
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-017-2563-2

Cheeses manufactured from pasteurized milk supplemented with glycerol and reuterin-producing Lactobacillus reuteri INIA P572 as adjunct to the commercial starter culture were analysed in order to optimize a biopreservation strategy. The highest reuterin concentration determined by a colorimetric assay was detected on day 1 in cheeses with 100–500 mM glycerol. The presence of reuterin was confirmed by a direct detection technique as HPLC. Cheeses made with L. reuteri and 200 or 500 mM glycerol showed a red tendency in color in comparison with control. The results with purified reuterin suggested that the development of slightly rosy colour in cheese was related to some compound produced/overproduced when higher levels of glycerol were present in cheese, but not due to reuterin. Application of L. reuteri INIA P572 as adjunct to the commercial starter with 100 mM glycerol led to such a reuterin concentration in cheese that could control undesirable microorganisms, avoiding the presence of color-changing compounds.