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

Abstract

Gıda uygulamalarında kullanılan birincil ve ikincil kültürlere uygun şartlar sağlanmadığında üründe istenmeyen durumlar meydana gelmektedir. Postbiyotikler, son zamanlarda bu duruma alternatif olarak ortaya çıkmıştır. Postbiyotikler, fermantasyon sırasında canlı mikroorganizmalar tarafından üretilen ve sağlık üzerinde olumlu etkiler oluşturan biyoaktif maddelerdir. Bu maddeler arasında biyoaktif peptitler, teikoik asitler, B grubu vitaminleri ve organik asitler bulunur. Kompleks yapılı bu bileşenler, gıda ve sağlık alanlarında önemli faydalar sağlayabilirler. Yapılan çalışma ile, güvenli olduğu doğrulanmış Lactobacillus spp. postbiyotiklerinin mevcut güncel çalışmaları değerlendirilmiştir. Ayrıca antimikrobiyal aktiviteden sorumlu belirli metabolitler incelenmiştir. Gıdalarda biyofilm oluşumunun önlenmesi, antibakteriyel ve antifungal aktiviteleri sağlayan biyoaktif bileşenler değerlendirilmiştir. Son olarak, bu postbiyotiklerin endüstriyel dezenfektan yerine biyolojik olarak parçalanabilen alternatif santizer olarak kullanımı detaylı bir şeklide incelenmiştir. Derlemede, Lactobacillus spp. postbiyotiklerinin süt ürünleri, et ürünleri, meyve, sebze ve diğer bazı gıdalarda kullanımına bağlı olarak gıda kalitesi ve güvenliği üzerindeki etkileri değerlendirilmekte ve antagonistik aktiviteden sorumlu metabolitler tartışılmaktadır.

Keywords

• Postbiyotik
• Gıda Güvenliği
• Antimikrobiyal

Use of postbiotics produced by Lactobacillus spp. as biopreservatives in foods: From probiotics to postbiotics

Abstract

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 activity.

Keywords

• Postbiotic
• Food safety
• Antimicrobial

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