ANTIBACTERIAL ACTIVITY AND IDENTIFICATION OF PRODUCED REUTERIN FROM LOCAL Lactobacillus reuteri LBIQ1 ISOLATE

Abstract

Reuterin was anaerobically manufactured by developing Lactobacillus reuteri LBIQ1 (a local isolate) at 37 °C in the MRS broth medium. Cell biomass was harvested after 18 hours of incubation and used to ferment 278 mMol glycerol for 3 hours in a water-glycerol solution at 37 °C. Cells were then extracted from the suspension solution, which remained at 4 °C until colorimetric, UV, and HPLC assays observed the presence of reuterin in the solution. The reuterin compound has inhibitory activity against Gram-positive and Gram-negative bacteria. The highest inhibition zones measured were 23mm and 21mm against Staphylococcus aureus and Escherichia coli, respectively. The UV chromatogram of produced reuterin showed one peak at 280 nm, while HPLC analysis were appeared three peaks at 6.48, 15.6 min, and 15.49 min for the injection peak, residual glycerol, and produced reuterin, respectively. After incubation for 3 hours, a total yield of 167.382 L/ml reuterin was estimated as the productivity of L. reuteri LBIQ1in the glycerol-water solution. The highest inhibition zones of pure reuterin against S. aureus and E. coli were 44 and 39 mm, respectively. Reuterin is an effective compound against microorganisms that can be produced from glycerol media and used in food preservation.