Functional and Technological Roles of Limosilactobacillus reuteri and Its Critical Metabolites in Food Systems

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dc.contributor.authorYildirim, Sema Nur
dc.contributor.authorIspirli, Humeyra
dc.contributor.authorDertli, Enes
dc.date.accessioned2026-09-01T15:52:34Z
dc.date.available2026-09-01T15:52:34Z
dc.date.issued2026
dc.departmentBayburt Üniversitesi
dc.description.abstractLimosilactobacillus reuteri is a lactic acid bacteria (LAB) recognized for its significant technological and functional properties. This species produces diverse metabolites, including reuterin, exopolysaccharides (EPSs), B-group vitamins, short-chain fatty acids (SCFAs), and bioactive peptides, which benefit food systems and host health. However, high strain-specificity and metabolite complexity present challenges in elucidating precise mechanisms of action of these metabolites for their functional and technological roles. This review provides a comprehensive perspective on the latest applications of Lmb. reuteri and its metabolites in food technology by focusing on its utilization in diverse matrices, including dairy, plant-based products, supplements, and edible packaging systems, where it serves to extend shelf life, enhance nutritional profiles, and improve sensory attributes. The strain-specific nature of Lmb. reuteri allows for tailored applications to meet technological requirements. As consumer demand for clean-label and health-promoting foods increases, Lmb. reuteri stands out as a critical LAB species, for the development of next-generation functional foods and preservation strategies. Understanding the potential roles of this species in human and animal health and food safety will help us to build a roadmap for future research and industrial implementation.
dc.description.sponsorshipThis research received no external funding.
dc.identifier.doi10.3390/fermentation12060270
dc.identifier.issn2311-5637
dc.identifier.issue6
dc.identifier.scopus2-s2.0-105042713506
dc.identifier.scopusqualityN/A
dc.identifier.urihttp://dx.doi.org/10.3390/fermentation12060270
dc.identifier.urihttps://hdl.handle.net/20.500.12403/8448
dc.identifier.volume12
dc.identifier.wosWOS:001803420000001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofFermentation-Basel
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20260820
dc.subjectFood Applications
dc.subjectFunctional Metabolites
dc.subjectLimosilactobacillus Reuteri
dc.subjectReuterin
dc.subjectStrain-Specificity
dc.titleFunctional and Technological Roles of Limosilactobacillus reuteri and Its Critical Metabolites in Food Systems
dc.typeReview Article

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