Lactiplantibacillus plantarum, Lacticaseibacillus casei ve Lactobacillus helveticus Suşlarından Elde Edilen Liyofilize Postbiyotiklerin İn-Vitro Antifungal ve Anticlostridial Etkinliklerinin Belirlenmesi

Öz

Küfler ve Clostridium türleri, gıda bozulmasından sorumlu önemli mikroorganizmalar olup aynı zamanda halk sağlığı için potansiyel bir risk olarak kabul edilmektedir. Bu çalışmanın amacı, Lactobacillus spp. (Lb. plantarum, Lb. casei ve Lb. helveticus) kullanılarak elde edilen liyofilize postbiyotiklerin antifungal ve antiklostridyal aktivitelerini belirlemek ve ayrıca pH ile titre edilebilir asitlik değerlerini değerlendirmektir. Ayrıca Aspergillus parasiticus, Penicillium crysogenum, Clostridium sporogenes ve Clostridium tepidum suşlarına karşı in vitro antimikrobiyal etkileri (minimum inhibisyon (MİK), minimum bakterisidal (MBK)/minimum fungusidal konsantrasyonu (MFK) ve inhibisyon zon çapları) incelenmiştir. Lactiplantibacillus türlerinden elde edilen postbiyotiklerin pH değerleri 3,98 ile 4,58 arasında değişirken, titrasyonla belirlenen asitlik değerlerinin 100 mL ‘de 1,28 ile 9,38 g laktik asit arasında değiştiği bulunmuştur. Lactobacillus suşlarının belirtilen küf ve Clostridium suşlarına karşı MİK, MBK/MFK ve inhibisyon zon değerlerinin sırasıyla 12.5 mg/mL, 50-100 mg/mL ve 17.36-24.25 mm (400 mg/mL) arasında olduğu belirlenmiştir. Sonuç olarak, Lactobacillus suşlarından elde edilen liyofilize postbiyotiklerin güçlü antifungal ve antiklostridiyal aktivite sergilediği ve bu etkinliğin konsantrasyona bağlı olarak arttığı ortaya konulmuştur.

Anahtar Kelimeler

• Antimikrobiyal aktivite
• Laktik asit bakterisi
• Liyofilizasyon
• Postbiyotik

Destekleyen Kurum

Fırat Üniversitesi Girişimsel Olmayan Araştırmalar Etik Kurulu

Etik Beyan

Bu çalışma için, Fırat Üniversitesi Girşimsel Olmayan Araştırmalar Etik Kurulu’ndan 8 Nisan 2026 tarihli ve 46538 sayılı kararıyla etik onay alınmıştır.

In-vitro antifungal and anticlostridial activity of lyophilized postbiotics from Lactiplantibacillus plantarum, Lacticaseibacillus casei, and Lactobacillus helveticus strains

Öz

Molds and Clostridium species are significant microorganisms responsible for food spoilage and are also considered potential threats to public health. The aim of this study is to determine the antifungal and anticlostridial activities of lyophilized postbiotics obtained from Lactobacillus spp. (Lb. plantarum, Lb. casei, and Lb. helveticus) and to evaluate their pH and titratable acidity values. In addition, the in vitro antimicrobial effects against strains of Aspergillus parasiticus, Penicillium crysogenum, Clostridium sporogenes, and Clostridium tepidum were investigated (minimum inhibitory (MIC), minimum bactericidal (MBC)/minimum fungicidal concentration (MFC), and zone of inhibition diameters). The pH values of the postbiotics obtained from Lactobacillus spp. ranged from 3.98 to 4.58, while their titratable acidity values ranged from 1.28 - 9.38 g lactic acid/100 mL. The MIC, MBC/MFC, and inhibition zone values of Lactobacillus spp. against the specified mould and Clostridium strains were found to range from 12.5 mg/mL, 50–100 mg/mL, and 17.36–24.25 mm, respectively. In conclusion, lyophilized postbiotics derived from Lactobacillus strains demonstrated strong antifungal and anticlostridial activities, with their efficacy increasing in a concentration-dependent manner.

Anahtar Kelimeler

• antimicrobial activity
• Lactic acid bacteria
• Lyophilization
• Postbiotics

Destekleyen Kurum

Fırat University Ethics Committee for Non-Interventional Research

Etik Beyan

For this study, ethical approval was obtained from the Fırat University Ethics Committee for Non-Interventional Research via its decision dated 8 April 2026, No. 46538.

Kaynakça

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