Lactobacillus spp. Tarafından Üretilen Postbiyotiklerin Gıdalarda Biyokoruyucu Olarak Kullanımı: Probiyotiklerden Postbiyotiklere Geçiş


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Şengül M., Dertli E., Kaya Y.

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, cilt.14, sa.4, ss.1562-1575, 2024 (Hakemli Dergi)

Özet

In food applications, undesirable conditions occur when appropriate conditions for primary and secondary cultures are not provided. Postbiotics have recently emerged as an alternatives to this issue. Postbiotics are bioactive substances produced by live microorganisms during fermentation that have positive effects on health. These substances include bioactive peptides, teichoic acid, B vitamins and organic acids. These complex compounds can provide significant benefits in the food and health sectors. This study evaluates current research on Lactobacillus spp. postbiotics that have been confirmed to be safe. Additionally, specific metabolites responsible for antimicrobial activity have been examined. Bioactive compounds responsible for preventing biofilm formation, and their antibacterial and antifungal activities have been assessed. Finally, the potential use of these postbiotics as biologically degradable alternatives to industrial disinfectants has been thoroughly investigated. The review discusses the effects of Lactobacillus spp postbiotics on food quality and safety, depending on their use in dairy products, meat products, fruits, vegetables and other foods, and explores the metabolites responsible for antagonistic activit