Fundamental study on the improvement of the antifungal activity of Lactobacillus reuteri R29 through increased production of phenyllactic acid and reuterin

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dc.contributor.author Schmidt, Marcus
dc.contributor.author Lynch, Kieran M.
dc.contributor.author Zannini, Emanuele
dc.contributor.author Arendt, Elke K.
dc.date.accessioned 2018-01-08T16:12:01Z
dc.date.available 2018-01-08T16:12:01Z
dc.date.issued 2017-11-30
dc.identifier.citation Schmidt, M., Lynch, K. M., Zannini, E. and Arendt, E. K. (2017) 'Fundamental study on the improvement of the antifungal activity of Lactobacillus reuteri R29 through increased production of phenyllactic acid and reuterin', Food Control, 88, pp. 139-148. doi: 10.1016/j.foodcont.2017.11.041 en
dc.identifier.volume 88
dc.identifier.startpage 139
dc.identifier.endpage 148
dc.identifier.issn 0956-7135
dc.identifier.uri http://hdl.handle.net/10468/5244
dc.identifier.doi 10.1016/j.foodcont.2017.11.041
dc.description.abstract Lactic acid bacteria have shown great potential as bio-preservative agents to maintain high food quality and safety. The strain Lactobacillus reuteri R29 is reported to have a broad spectrum of antifungal activity and suitability for application in food systems. Its antifungal activity is predominantly based on phenyllactic acid (PLA). Furthermore, it is potentially a producer of reuterin, a potent antimicrobial agent. This study focused on increasing the antifungal activity in vitro by supplementation of the growth medium with phenylalanine and glycerol to increase the yield of PLA and reuterin, respectively. For PLA, the addition of 1.5% phenylalanine (w/v) to MRS, resulted in significantly increased accumulation of PLA and antifungal performance against Fusarium culmorum. Supplementation of MRS with 500mM glycerol combined with a reduced glucose content (1.5%) showed the highest reuterin accumulation combined with fungal inhibition. To investigate the antifungal performance in situ, these cell-free supernatants (cfs) were applied in a bread system. The application of PLA-enriched cfs resulted in significantly extended (4 days) microbial shelf life compared to the control. The reuterin-enriched medium did not lead to significant shelf life extension. In conclusion, Lactobacillus reuteri R29 and its PLA-enriched cfs were found to be very promising alternatives for food bio-preservation. en
dc.description.sponsorship Department of Agriculture, Food and the Marine (Irish Government under the National Development Plan 2007 – 2013 through the research program FIRM/RSF/CoFoRD.) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0956713517305741
dc.rights © 2017 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Lactobacillus reuteri R29 en
dc.subject Phenyllactic acid en
dc.subject Reuterin en
dc.subject Antifungal en
dc.subject Bread making en
dc.title Fundamental study on the improvement of the antifungal activity of Lactobacillus reuteri R29 through increased production of phenyllactic acid and reuterin en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Elke Arendt, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: e.arendt@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2018-11-30
dc.date.updated 2018-01-08T16:02:00Z
dc.description.version Accepted Version en
dc.internal.rssid 420988450
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Food Control en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress e.arendt@ucc.ie en


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© 2017 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2017 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.
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