High purity reuterin was produced by bioconversion of glycerol using Lactobacillus reuteri and was tested for its bioavailability and antifungal activity in milk and stirred yoghurt. Natamycin was used as a control. In whole milk (3.25% fat) reuterin showed significant inhibition of Rhodotorula mucilaginosa, Aspergillus niger, Penicillium chrysogenum and Mucor racemosus by agar diffusion assay. Minimal inhibitory concentrations ranging from 1.89 mm to 7.58 mm for reuterin and from 0.005 mm to 0.16 mm for natamycin were obtained using the microtitration assay. The inhibitory activity of reuterin was shown to be fungicidal; that of natamycin was fungistatic. In stirred yoghurt kept at 4 °C, addition of reuterin at 10 mm allowed total inhibition of M. racemosus and R. mucilaginosa within 1 week and reduced A. niger counts by 3 log cycles over 4 weeks. The addition of reuterin increased the final pH of the stirred yoghurt and decreased the acidity.

使用罗伊氏乳杆菌通过甘油生物转化生产高纯度罗伊氏素，并测试其在牛奶和搅拌酸奶中的生物利用度和抗真菌活性。游霉素用作对照。在全脂牛奶（3.25% 脂肪）中，罗伊特林通过琼脂扩散试验显示出对粘液红酵母、黑曲霉、产黄青霉和总状毛霉的显着抑制。罗伊氏蛋白的最小抑制浓度范围为 1.89 m m至 7.58 m m，0.005 m m至 0.16 m m使用微量滴定法获得游霉素。罗伊氏素的抑制活性被证明具有杀真菌作用；那他霉素是抑菌的。在保持在 4 °C 的搅拌酸奶中，在 10 m m处添加罗伊氏素可以在 1 周内完全抑制总状分枝杆菌和R. mucilaginosa，并在 4 周内将黑曲霉计数减少 3 个对数周期。罗伊氏素的添加增加了搅拌酸奶的最终 pH 值并降低了酸度。