3-Hydroxypropionic acid contributes to the antibacterial activity of glycerol metabolism by the food microbe Limosilactobacillus reuteri. (September 2021)

• Record Type: Journal Article
• Authors: Liang, Nuanyi; Neužil-Bunešová, Věra; Tejnecký, Václav; Gänzle, Michael; Schwab, Clarissa
• Is Part Of: Food microbiology. Volume 98(2021)
• Publication Date: 2021-09
• Subjects: Reuterin -- 3-Hydroxypropionic acid -- Limosilactobacillus reuteri -- Antibacterial -- Antifungal; Food Microbiology -- Periodicals; Aliments -- Microbiologie -- Périodiques; Food -- Microbiology; Periodicals; Food -- Microbiology -- Periodicals; Food contamination -- Periodicals; 664.001579
• DOI: 10.1016/j.fm.2020.103720
• Languages: English
• ISSNs: 0740-0020

Abstract

Abstract: Strains of Limosilactobacillus reuteri are used as starter and bioprotective cultures and contribute to the preservation of food through the production of fermentation metabolites lactic and acetic acid, and of the antimicrobial reuterin . Reuterin consists of acrolein and 3-hydroxypropionaldehyde (3-HPA), which can be further metabolized to 1, 3-propanediol and 3-hydroxypropionic acid (3-HP). While reuterin has been the focus of many investigations, the contribution of 3-HP to the antimicrobial activity of food related reuterin-producers is unknown. We show that the antibacterial activity of 3-HP was stronger at pH 4.8 compared to pH 5.5 and 6.6. Gram-positive bacteria were in general more resistant against 3-HP and propionic acid than Gram-negative indicator strains including common food pathogens, while spoilage yeast and molds were not inhibited by ≤ 640 mM 3-HP. The presence of acrolein decreased the minimal inhibitory activity of 3-HP against E. coli indicating synergistic antibacterial activity. 3-HP was formed during the growth of the reuterin-producers, and by resting cells of L. reuteri DSM 20016. Taken together, this study shows that food-related reuterin producers strains synthesize a second antibacterial compound, which might be of relevance when strains are added as starter or bioprotective cultures to food products. Highlights: The food microbe Limosilactobacillus reuteri has the potential to produce the antibacterial 3-hydroxypropionic acid. The antibacterial activity against food pathogens of 3-hydroxypropionic acid was pH dependent. The antibacterial activity of acrolein and 3-hydroxypropionic acid both produced by L. reuteri was synergistic. Growth of spoilage yeast and mycelial fungi was only inhibited by propionic acid at low pH.