ABSTRACT
Food-borne pathogen-related biofilms in food processing environments pose significant risks to human health. To ensure human and environmental safety, natural substances with anti-microbial properties and generally recognized as safe (GRAS) status are the future disinfectants of the food industry. The use of postbiotics in food products is gaining attention due to their many benefits. Postbiotics are soluble substances produced by probiotics or released after their lysis, such as bacteriocins, biosurfactants (BSs), and exopolysaccharides (EPS). Postbiotics have drawn attention because of their clear chemical structure, safety dose parameters, long shelf life, and the content of various signaling molecules, which may have anti-biofilm and antibacterial activities. The main mechanisms of postbiotics to combat biofilm contain suppression of twitching motility, disturbing quorum sensing (QS), and reduction of virulence factors. However, there are obstacles to using these compounds in the food matrix because some factors (temperature and pH) can limit the anti-biofilm impact of postbiotics. Therefore, by using encapsulation or application of these compounds in packaging films, the effect of interfering factors can be eliminated. This review summarizes the concept and safety of postbiotics, focusing on their antibiofilm effect, as well as discussing the encapsulation of postbiotics and their application in packaging films.
ABSTRACT
Food degradation made by mycotoxigenic molds represents a significant challenge too food security. Postbiotics are associated with soluble compounds liberated by living bacterial cells or their construction release after lysis, and these metabolites offer the host biological action and specific physiological benefits. In this work, the postbiotics from tree strains of Lactobacillus spp. (Limosilactobacillus reuteri ATCC 367, Lacticaseibacillus casei431and Levilactobacillus brevisATCC) were lyophilized, filtered, and tested to evaluate the antimicrobial and anti-biofilm activity in vitro and milk against P. expansoum. Also, to assess the antioxidant efficacy and the free radical scavenging possibility of the postbiotic, DPPH, and ABTS + methods were used. Antimicrobial activity and biofilm removal activity of postbiotics depended on the Lactobacillus strains used. The minimum inhibitory concentration (MIC) of the prepared postbiotic was determined to be 70ug/ml. The lowest minimum effective concentration (MEC) of postbiotics were significantly differed, in the food matrix, and a low MEC index (100 mg/ml) was detected for postbiotic of L. brevis. Postbiotics derived from L. brevis showed the highest antimicrobial activity compared to L. casei and L. reuteri. The postbiotic extracted from Lactobacillus strain may have functional properties (potential antimicrobial and anti-biofilm) in vitro and food models.
