Reuterin production by lactobacilli isolated from pig faeces and evaluation of probiotic traits


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Abstract

AimsTo determine the production of reuterin by lactobacilli isolates from pig faeces and to evaluate their potential as probiotic bacteria.Methods and ResultsTwenty-eight of 165 lactobacilli isolates produced reuterin in the presence of glycerol. Six isolates yielding high levels of reuterin with respect to type strain Lactobacillus reuteri CECT 925T were identified as Lact. reuteri. They were able to survive at pH 3 and subsequent exposure to cholic acid or oxgall, and presented bile salt hydrolase and bacteriocin-like activities.ConclusionsReuterin production is a frequently found trait among lactobacilli isolated from pig faeces. Selected Lact. reuteri isolates were able to survive at conditions likely to be encountered throughout the gastrointestinal tract.Significance and Impact of the StudyHigh yields of reuterin may be obtained from selected isolates of Lact. reuteri. Probiotic characteristics of isolates studied in the present work suggest their application in food and feed.

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