Faculty of Agriculture and Life Science, Hirosaki University, Hirosaki, Japan.
J Dairy Res. 2023 Aug;90(3):312-317. doi: 10.1017/S002202992300047X. Epub 2023 Aug 17.
Reuterin is a broad-spectrum antimicrobial substance produced by lactic acid bacteria, and most previous studies have reported that reuterin is only produced under anaerobic conditions. If there are lactic acid bacteria that also produce it under aerobic conditions, it could be applied to fermented foods. In this study, it was found that WBB05 showed optimal reuterin production (123 mM reuterin from 200 mM glycerol) when incubated aerobically at 20°C. Furthermore, the minimum inhibitory concentration (MIC) of reuterin was determined for starter lactic acid bacteria strains and cheese moulds. MIC toward was 0.125 mM and the white mould starter was much more sensitive than other moulds.
雷替辛是一种由乳酸菌产生的广谱抗菌物质，大多数先前的研究报告表明，雷替辛仅在厌氧条件下产生。如果有乳酸菌也能在有氧条件下产生它，那么它可以应用于发酵食品。在这项研究中，发现 WBB05 在 20°C 有氧孵育时表现出最佳的雷替辛生产（从 200mM 甘油生产 123mM 雷替辛）。此外，还确定了雷替辛对发酵剂乳酸菌菌株和奶酪模具的最小抑菌浓度（MIC）。对 的 MIC 为 0.125mM，白色模具发酵剂比其他模具更敏感。
