Reuterin is a broad-spectrum antimicrobial agent produced by specific strains of Lactobacillus reuteri during anaerobic glycerol metabolism. Reuterin exhibits potent activity against Gram-positive and Gram-negative bacteria, yeasts, molds, protozoa, and human or poultry-associated Campylobacter isolates, serving as a critical tool in microbiology, food safety, and antimicrobial research.

Reuterin is water-soluble, functions effectively across a broad pH range, and exhibits resistance to proteolytic and lipolytic enzymes, making it a promising candidate for exploration as a food preservative or adjunct therapeutic agent. As a potent antimicrobial substance, Reuterin demonstrates high activity against various Utheisa kong Campylobacter and Escherichia coli isolates [1]. Furthermore, Reuterin is produced by certain strains of Lactobacillus reuteri during anaerobic glycerol fermentation and possesses broad-spectrum antimicrobial properties, effectively inhibiting intestinal pathogens and gut bacteria [2].