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Lactobacillus Reuteri: A Newcomer in Dairy Technology

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

Puni tekst: engleski, pdf (2 MB) str. 183-196 preuzimanja: 2.667* citiraj
APA 6th Edition
Klantschitsch, T., Spillmann, H. i Puhan, Z. (1996). Lactobacillus Reuteri: A Newcomer in Dairy Technology. Mljekarstvo, 46 (3), 183-196. Preuzeto s
MLA 8th Edition
Klantschitsch, T., et al. "Lactobacillus Reuteri: A Newcomer in Dairy Technology." Mljekarstvo, vol. 46, br. 3, 1996, str. 183-196. Citirano 16.05.2021.
Chicago 17th Edition
Klantschitsch, T., H. Spillmann i Z. Puhan. "Lactobacillus Reuteri: A Newcomer in Dairy Technology." Mljekarstvo 46, br. 3 (1996): 183-196.
Klantschitsch, T., Spillmann, H., i Puhan, Z. (1996). 'Lactobacillus Reuteri: A Newcomer in Dairy Technology', Mljekarstvo, 46(3), str. 183-196. Preuzeto s: (Datum pristupa: 16.05.2021.)
Klantschitsch T, Spillmann H, Puhan Z. Lactobacillus Reuteri: A Newcomer in Dairy Technology. Mljekarstvo [Internet]. 1996 [pristupljeno 16.05.2021.];46(3):183-196. Dostupno na:
T. Klantschitsch, H. Spillmann i Z. Puhan, "Lactobacillus Reuteri: A Newcomer in Dairy Technology", Mljekarstvo, vol.46, br. 3, str. 183-196, 1996. [Online]. Dostupno na: [Citirano: 16.05.2021.]

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.

Ključne riječi
dairy technology; Lactobacillus reuteri

Hrčak ID: 95002



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