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Preparation of Limosilactobacillus reuteri Fermented Milk Containing Reuterin and Its Antibacterial Properties
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Ke ZHU1, Xinrui LI1, Mengyu ZHOU1, Hua WEI1, 2, Zhihong ZHANG1, 2, 3, *
Science and Technology of Food Industry | 2026, 47(1) : 112 - 119
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Science and Technology of Food Industry | 2026, 47(1): 112-119
• Research and Investigation •
Preparation of Limosilactobacillus reuteri Fermented Milk Containing Reuterin and Its Antibacterial Properties
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Ke ZHU1, Xinrui LI1, Mengyu ZHOU1, Hua WEI1, 2, Zhihong ZHANG1, 2, 3, *
Affiliations
  • 1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
  • 2Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, China
  • 3Chongqing Research Institute, Nanchang University, Chongqing 402660, China
Published: 2026-01-01 doi: 10.13386/j.issn1002-0306.2024120371
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To prepare a probiotic fermented milk that could produce antibacterial substances in situ, Limosilactobacillus reuteri HLRE05, which had the ability to metabolize glycerol into broad-spectrum antimicrobial Reuterin, was used to investigate the optimum conditions for preparation of the fermented milk. This study aimed to evaluate the effects of glycerol addition on the Reuterin production and the properties of the fermented milk, analyze the biochemical indices and the Reuterin content of the fermented milk during storage, and assess antibacterial ability. The results showed that the optimal preparation conditions for the Reuterin-containing fermented milk was a total inoculum volume of 5%, with a 1:1 ratio of YO-MIX 495 to HLRE05, a sugar content of 6% (a 1:1 ratio of rhamnose to sucrose), and a fermentation temperature of 37 ℃. When supplemented with glycerol at a concentration of 100 mmol/L, the in situ production of Reuterin reached 0.28 mg/mL, and the content of L. reuteri and water retention in fermented milk were better. In addition, fermented milk contained Reuterin maintained good water-holding capacity, stable pH and high Reuterin concentration, and was characterized by the effective inhibition of pathogen proliferation during storage. This study could pave the way for the exploration and application of characteristic lactic acid bacteria, such as L. reuteri HLRE05, in dairy products.

Limosilactobacillus reuteri  /  Reuterin  /  fermented milk  /  antibacterial  /  storage period
朱可, 李新瑞, 周梦雨, 魏华, 张志鸿. 含Reuterin罗伊氏乳杆菌发酵乳的制备及其抗菌特性研究. 食品工业科技, 2026 , 47 (1) : 112 -119 . DOI: 10.13386/j.issn1002-0306.2024120371
Ke ZHU, Xinrui LI, Mengyu ZHOU, Hua WEI, Zhihong ZHANG. Preparation of Limosilactobacillus reuteri Fermented Milk Containing Reuterin and Its Antibacterial Properties[J]. Science and Technology of Food Industry, 2026 , 47 (1) : 112 -119 . DOI: 10.13386/j.issn1002-0306.2024120371
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Year 2026 volume 47 Issue 1
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41
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Article Info
doi: 10.13386/j.issn1002-0306.2024120371
  • Receive Date：2024-12-30
  • Online Date：2026-10-24
  • Published：2026-01-01
Article Data
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History
  • Received：2024-12-30
Affiliations
    1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
    2Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, China
    3Chongqing Research Institute, Nanchang University, Chongqing 402660, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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