Inhibitory effect of reuterin-producing Limosilactobacillus reuteri and edible alginate-konjac gum film against foodborne pathogens and spoilage microorganisms  

作　　者：F.J.Rodrigues M.F.Cedran J.L.Bicas H.H.Sato 

机构地区：[1]Food Biochemistry Laboratory,Department of Food Science and Nutrition,School of Food Engineering,University of Campinas,Campinas,SP,Brazil [2]Food Biotechnology Laboratory,Department of Food Science and Nutrition,School of Food Engineering,University of Campinas,Campinas,SP,Brazil

出　　处：《Food Bioscience》2023年第2期912-920,共9页食品生物科学（英文）

摘　　要：The possible inhibitory effects against foodborne pathogens and spoilage microorganisms of two strains(DSM 20016 and DSM 17938)of reuterin-producing Limosilactobacillus reuteri,and an edible alginate-konjac gum film containing L.reuteri cells and in situ produced reuterin was evaluated.An in vitro antimicrobial screening study indicated that both L.reuteri strains and the edible film showed inhibitory effects against B.cereus,C.perfringens and P.aeruginosa,and towards the fungi F.oxysporum,C.gloeosporioides,A.alternata,and P.digitatum.In addition,L.reuteri DSM 20016 was able to produce reuterin in situ(46.67 mmol/L)in alginate-konjac gum film-forming solution through anaerobic glycerol bioconversion.Furthermore,after the edible film production by extrusion technique,both L.reuteri and reuterin were successfully trapped(98 and 67.6%,respectively).Further studies must be conducted to detect the exact metabolites related to the inhibition effects against foodborne pathogens and spoilage microorganisms.

关 键 词：3-HYDROXYPROPIONALDEHYDE Lactobacillus reuteri Antimicrobial activity Edible film Konjac gum 

分 类 号：TS201.3[轻工技术与工程—食品科学]