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Journal of Bacteriology, September 2003, p. 5643-5647, Vol. 185, No. 18
0021-9193/03/$08.00+0     DOI: 10.1128/JB.185.18.5643-5647.2003
Copyright © 2003, American Society for Microbiology. All Rights Reserved.

Lactobacillus reuteri CRL1098 Produces Cobalamin

María P. Taranto,1 José L. Vera,1,2 Jeroen Hugenholtz,2 Graciela F. De Valdez,1,3 and Fernando Sesma1*

Centro de Referencia para Lactobacilos (CERELA-CONICET),1 Instituto de Microbiología, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Tucumán, Argentina,3 NIZO Food Research and Wageningen Centre for Food Sciences (WCFS), Ede, The Netherlands2

Received 25 March 2003/ Accepted 18 June 2003

We found that Lactobacillus reuteri CRL1098, a lactic acid bacterium isolated from sourdough, is able to produce cobalamin. The sugar-glycerol cofermentation in vitamin B12-free medium showed that this strain was able to reduce glycerol through a well-known cobalamin-dependent reaction with the formation of 1,3-propanediol as a final product. The cell extract of L. reuteri corrected the coenzyme B12 requirement of Lactobacillus delbrueckii subsp. lactis ATCC 7830 and allowed the growth of Salmonella enterica serovar Typhimurium (metE cbiB) and Escherichia coli (metE) in minimal medium. Preliminary genetic studies of cobalamin biosynthesis genes from L. reuteri allowed the identification of cob genes which encode the CobA, CbiJ, and CbiK enzymes involved in the cobalamin pathway. The cobamide produced by L. reuteri, isolated in its cyanide form by using reverse-phase high-pressure liquid chromatography, showed a UV-visible spectrum identical to that of standard cyanocobalamin (vitamin B12).

* Corresponding author. Mailing address: CERELA, Chacabuco 145, 4000 San Miguel de Tucumán, Tucumán, Argentina. Phone: (54) (381) 4310465. Fax: (54) (381) 4005600. E-mail: fsesma{at}cerela.org.ar.

Journal of Bacteriology, September 2003, p. 5643-5647, Vol. 185, No. 18
0021-9193/03/$08.00+0     DOI: 10.1128/JB.185.18.5643-5647.2003
Copyright © 2003, American Society for Microbiology. All Rights Reserved.



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