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The Effects Of Various Carbon Sources And The Presence Of Vitamin B-12 On The Production Of 1,3-Propanediol By L. Reuteri., Kayden Stevenson
The Effects Of Various Carbon Sources And The Presence Of Vitamin B-12 On The Production Of 1,3-Propanediol By L. Reuteri., Kayden Stevenson
Fall Student Research Symposium 2021
Dairy product preservation has evolved over thousands of years and has been a major benefit to humanity by creating stable, nutrient-dense food sources. Today the lactic acid bacteria Lactobacillus reuteri is important in preserving fermented dairy products through the production of the compound reuterin. Reuterin (1,3-propanediol) demonstrates antibiotic properties that prevent the fermentation of dairy products by undesirable bacteria. The purpose of this study is to determine if L. reuteri can produce 1,3-propanediol from a variety of carbon sources. Bacterial strains were incubated in the presence of a carbon source with vitamin B-12 or without B-12 for seven days with …