Document Type : Research Paper
Authors
1 , Faculty of Nutrition and Food Sciences, Tabriz University of Medical Science, Tabriz, Iran
2 Professor Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Science, Tabriz, Iran
Abstract
Humans are always looking for a way to preserve food from chemical, microbial, and food pathogen spoilage. The use of probiotics is facing challenges today. To get out of this impasse, probiotics can be converted into postbiotics and used in the treatment of various diseases. postbiotics provide a significant source of energy for colon epithelial cells and play a role in their growth and differentiation. To evaluate the antimicrobial effect, the postbiotic and was evaluated against the pathogens Escherichia. coli, Staphylococcus aureus, Penicillium notatum, and Candida albicans by Well Diffusion Agar method in measuring the diameter of the halo of non-growth. Skewness and kurtosis indices were used to check the normality of the data. In evaluating the antimicrobial effect of the postbiotic extract by diffusion method in the well and measuring, the largest diameter was formed in the concentration of 800 µl/ml in E. coli and Staphylococcus aureus bacteria. in Penicillium notatum and Candida albicans, a non-growth halo was observed after three repetitions. According to the results obtained from the present research, it can be concluded that Lactobacillus casei is one of the bacteria, whose postbiotics can have an inhibitory effect against pathogenic bacteria such as E. coli and Staphylococcus aureus. The results obtained in the measurements of the diameter of the non-growth halo of the evaluated pathogens showed a difference in the effect of the postbiotic extract.
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