Original scientific paper

Lactobacillus Reuteri: A Newcomer in Dairy Technology

T. Klantschitsch
H. Spillmann
Z. Puhan ; Labor fur Milchwissenschaft, ETH - Zentrum, 8092 Zurich

Abstract

Lactobacillus reuteri is an inhabitant of the gastrointestinal of humans and animals and has been isolated also from food (sausages, cheese, sour dough). It is suggested that L. reuteri, a dominant heterofermentative Lactobacillus species with unique taits, may interact beneficially in stabilizing the intestinal microflora, thus, having a protective function against pathogenic microorganisms. L. reuteri as a newcomer in dairy technology and products are appearing on the market which are supplemented with this microorganism (sweet milk and fermented milk products). It is not quite clear which role L. reuteri plays in the intestinal ecosystem and how important it is for health and well-being of the host-organism. L. reuteri is an obligatory heterofermentative Lactobacillus and produces under certain conditions reuterin (ß-hydroxypropionaldehyd), a potent broad-spectrum antimicrobial substance acting as inhibitor of a number of undersirable bacteria, yeasts, fungi and protozoa.

Keywords

dairy technology; Lactobacillus reuteri

Hrčak ID:

95002

URI

https://hrcak.srce.hr/95002

Publication date:

17.9.1996.

Article data in other languages: croatian

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