Current Updates on Limosilactobacillus reuteri: Brief History, Health Benefits, Antimicrobial Properties, and Challenging Applications in Dairy Products

This study aims to clarify the use of Limosilactobaillus reuteri (Lmb. reuteri) in dairy products, emphasizing its main characteristics and limitations through a comprehensive literature review. Lmb. reuteri, previously classified as Lactobacillus reuteri, is a lactic acid bacterium (LAB) generally present in the gastrointestinal tracts of humans and other animals, such as sheep, chickens, and rodents. Lmb. reuteri was reclassified as part of the genus Limosilactobacillus in April 2020, reflecting advancements in biomolecular research that identified distinct metabolic and biochemical characteristics among strains. This species is an important producer of reuterin, an antimicrobial compound facilitated through glycerol fermentation via specific enzymatic pathways. In addition, selected strains of Lmb. reuteri can be considered probiotic bacteria with numerous health benefits and that lead to well-being improvements. It is consistently related to improvements in gut health, immune function enhancement, and cholesterol reduction. Furthermore, its application in dairy products has gained prominence and is increasingly reported in the literature due to its technological and sensory benefits. Despite the challenges of its incorporation into the dairy matrix, largely due to the need to supplement these products, it has already demonstrated significant effects on several dairy products’ technological, sensory, and quality characteristics. Future research should address challenges like strain-specific efficacy and regulatory hurdles for the application of Lmb. reuteri in foods.