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Production of Reuterin by Immobilized Lactobacillus reuteri  

Yum, Eun-Mi (Department of Food and Nutrition, Seoul National University)
Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Woman's University)
Ji, Geun-Eog (Department of Food and Nutrition, Seoul National University, Research Center, Bifido Co.)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.2, 2005 , pp. 318-320 More about this Journal
Abstract
Lactobacillus reuteri residing in human and animal intestines converts glycerol into reuterin (antimicrobial substance) in anaerobic condition. Attempt was made to increase production efficiency of L. reuteri by employing immobilized cells. L. reuteri was immobilized in agarose beads, which were then reacted with 250 mM glycerol solution. Batch-type production of reuterin with immobilized cells (0.5% agarose beads) lasted for about 36 h, although reuterin production decreased with passage of time. In continuous-type production, period of reuterin production with immobilized cells was extended about twofold and production ratio increased 1.5-fold (502 mM) compared with suspended cells (315 mM). Maximum concentration of reuterin reached 47 mM at 80 min after reaction with glycerol solution. Results of this study indicate that immobilization of Lactobacillus reuteri in agarose beads increased reuterin production.
Keywords
Lactobacillus reuteri; reuterin; immobilized cell; batch-type; continuous-type;
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