Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and...

Area of Science:

• Food Science
• Microbiology
• Biotechnology

Background:

• Postbiotics are gaining attention as natural antimicrobial agents.
• Understanding their composition and efficacy is crucial for food preservation.
• Poultry meat is susceptible to microbial contamination, necessitating effective preservation strategies.

Purpose of the Study:

• To characterize postbiotics, specifically Pediococcus acidilactici (PA) and Latilactobacillus sakei/Staphylococcus xylosus (LS).
• To evaluate the in-vitro antibacterial effects of these postbiotics.
• To assess the efficacy of postbiotics in reducing food-borne pathogens on chicken drumsticks.

Main Methods:

• Postbiotics were analyzed for antioxidant activity and total phenolic content.
• Identification of phenolic and flavonoid compounds was performed.
• In-vitro antibacterial assays were conducted against L. monocytogenes and S. Typhimurium.
• Chicken drumsticks were treated with postbiotics and combinations, and microbial counts were assessed.

Main Results:

• Postbiotics exhibited significant antioxidant activity and high phenolic content (PA: 2952.78 mg GAE/L, LS: 1819.44 mg GAE/L).
• 19 different phenolic and flavonoid compounds were identified.
• Postbiotics, especially at 5% and 10% concentrations with EDTA, significantly reduced L. monocytogenes counts in vitro.
• Treatment with 10% PA reduced S. Typhimurium on chicken drumsticks by 2.1 log10.
• Postbiotics did not negatively impact the color of chicken drumstick samples.

Conclusions:

• Postbiotics possess potent antioxidant and antimicrobial properties.
• Combinations of postbiotics with natural preservatives show promise for reducing food-borne pathogens.
• Postbiotics represent a viable alternative for extending the shelf-life of poultry meat products.