RT Journal Article
T1 Optimization of reuterin production in cheese by Lactobacillus reuteri
T2 Optimización de la producción de reuterina en quesos por Lactobacillus reuteri
A1 Martín Cabrejas, Izaskun
A1 Langa, Susana
A1 Gaya, Pilar
A1 Rodríguez, Eva
A1 Landete, José María
A1 Medina, Margarita
A1 Arqués Orobón, Juan Luis
AB 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.
SN 0022-1155
YR 2017
FD 2017
LK https://hdl.handle.net/20.500.14352/99616
UL https://hdl.handle.net/20.500.14352/99616
LA eng
NO Martín-Cabrejas I, Langa S, Gaya P, Rodríguez E, Landete JM, Medina M. Optimization of reuterin production in cheese by Lactobacillus reuteri. J Food Sci Technol. March 2017;54(5):1346–9
NO Ministerio de Economía y Competitividad (España)
DS Docta Complutense
RD 4 abr 2025