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Reuterin Production Optimization in Cheese by Isabella Raquejo is a document available to read on EtoBox.

This document describes an experiment to optimize reuterin production in cheese by Lactobacillus reuteri through the addition of glycerol. Reuterin is an antimicrobial compound produced by L. reuteri that has potential for food preservation. Cheeses were made with different concentrations of glycerol (0-500 mM) and inoculated with L. reuteri. The highest reuterin concentration, as measured by a colorimetric assay and HPLC, was detected on day 1 in cheeses with 100-500 mM glycerol. However, these cheeses dev

Author

Isabella Raquejo

Language

EN