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Production and stability of 3-hydroxypropionaldehyde in Lactobacillus reuteri.
Journal article

Production and stability of 3-hydroxypropionaldehyde in Lactobacillus reuteri.

  • Lüthi-Peng Q Laboratory of Dairy Science, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, 8092 Zurich, Switzerland. qiaoqian.luethi-peng@ilw.agrl.ethz.ch
  • Schärer S
  • Puhan Z
  • 2002-10-17
Published in:
  • Applied microbiology and biotechnology. - 2002
Aldehydes
Fermentation
Glyceraldehyde
Glycerol
Lactobacillus
Microbial Sensitivity Tests
Propane
English 3-Hydroxypropionaldehyde (3-HPA) is considered as a potent antimicrobial substance. Exploration of its application as a food preservative or as a therapeutic auxiliary agent has been documented in the literature. In the present work, factors that may impact on 3-HPA accumulation by Lactobacillus reuteri and on the stability of 3-HPA were investigated. Three media - H(2)O, milk and MRS broth - were chosen as test systems. Data indicated that 3-HPA accumulation in resting cells of L. reuteri in a two-step fermentation is greatly affected by temperature, pH, cell age and biomass as well as components in the test system. Within 2 h of incubation, 170 mM 3-HPA could be produced with a cell dry weight of 30 g/l, representing 85% of the glycerol supplied (200 mM) in H(2)O. The presence of glycerol during cell growth increased the productivity of 3-HPA by resting cells. In general, 3-HPA is much more stable in H(2)O than in milk and MRS. Factors that enhanced accumulation of 3-HPA did not simply show the same positive impact on the stability of 3-HPA. Thus, for defined applications, factors affecting production and stability of 3-HPA should be evaluated separately.
Language
  • English
Open access status
closed
Identifiers
Persistent URL
https://sonar.ch/global/documents/47063
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