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Evaluation of postbiotic antibacterial power of Lactobacillus bacteria against Listeria monocytogenes
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Elmira Tizjang   , Hadis Moteshafi , Ebrahim Babapour * |
| Islamic Azad University |
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Abstract: |
Abstract:
Due to the growing demand of society to use safe food protocols and pay attention to the health of the food basket, the importance of using natural preservatives has increased. Listeria monocytogenes is one of the most important food pathogens. Therefore, the present study was conducted to evaluate the postbiotic antibacterial power of Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus acidophilus bacteria on this pathogen. The postbiotics were produced in 24 and 48 hours of fermentation and their antibacterial power was determined at acidic and neutral pH by welling methods in agar, determining the minimum inhibitory concentration, determining the minimum bactericidal concentration, as well as the inhibitory effect on the creation of biofilm by Listeria monocytogenes was investigated. The results showed that plantarum species postbiotics at acidic pH and 48 hours' time treatment are more effective in inhibiting biofilm formation and antibacterial power than other postbiotics. The general findings showed that, firstly, the antimicrobial properties of postbiotics are related to the strain and acidic properties. Secondly, dilution of postbiotics effectively reduces antibacterial properties. Considering the antibacterial properties of postbiotics, stability of properties during cold storage, non-toxic nature, effect in reducing inflammatory responses, and treatment of diarrhea, they can be considered suitable candidates to replace preservatives used chemicals.
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| Keywords: Postbiotic, Listeria monocytogenes, Antibacterial, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus acidophilus |
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Type of Study: Research |
Subject:
General
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