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.authorSchmidt, Marcus
dc.contributor.authorLynch, Kieran M.
dc.contributor.authorZannini, Emanuele
dc.contributor.authorArendt, Elke K.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.date.accessioned2018-01-08T16:12:01Z
dc.date.available2018-01-08T16:12:01Z
dc.date.issued2017-11-30
dc.date.updated2018-01-08T16:02:00Z
dc.description.abstractLactic 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.sponsorshipDepartment of Agriculture, Food and the Marine (Irish Government under the National Development Plan 2007 – 2013 through the research program FIRM/RSF/CoFoRD.)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationSchmidt, 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.2017.11.041en
dc.identifier.doi10.1016/j.foodcont.2017.11.041
dc.identifier.endpage148
dc.identifier.issn0956-7135
dc.identifier.journaltitleFood Controlen
dc.identifier.startpage139
dc.identifier.urihttps://hdl.handle.net/10468/5244
dc.identifier.volume88
dc.language.isoenen
dc.publisherElsevieren
dc.relation.urihttps://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.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectLactobacillus reuteri R29en
dc.subjectPhenyllactic aciden
dc.subjectReuterinen
dc.subjectAntifungalen
dc.subjectBread makingen
dc.titleFundamental study on the improvement of the antifungal activity of Lactobacillus reuteri R29 through increased production of phenyllactic acid and reuterinen
dc.typeArticle (peer-reviewed)en
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