Department of Animal Science, Faculty of Agriculture, Cukurova University, Adana, Turkey.
Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
J Biotechnol. 2022 Nov 10;358:118-127. doi: 10.1016/j.jbiotec.2022.09.003. Epub 2022 Sep 7.
Postbiotics is a novel term proposed to describe as a set of bioactive compounds obtained from beneficial microorganisms. In this work, postbiotics from four lactic acid bacteria (LAB) including Leuconostoc mesenteroides subsp. cremoris, Pediococcus acidilactici, Lactococcus lactis subsp. lactis and Streptococcus thermophilus were prepared in MRS broth. The antimicrobial properties and organic acids content of postbiotics were also investigated. Postbiotics were used to tentatively reduce the production of biogenic amines by foodborne pathogens (i.e., Salmonella paratyphi A and Escherichia coli) on lysine decarboxylase broth (LDB). Experimental data showed that acetic, propionic, and butyric acids were in the range of 387.51-709.21 mg/L, 0.00-1.28 mg/L, and 0.00-20.98 mg/L, respectively. The inhibition zone of postbiotics on E. coli and S. paratyphi A were 11.67, and 12.33 mm, respectively. Two different levels of postbiotics (25%, and 50%) were used in LDB to measure the diamines (cadaverine and putrescine), polyamines (agmatine, spermidine, and spermine, ammonia), and other biogenic amine formation by pathogens. E. coli produced cadaverine and putrescine with concentrations of 1072.21 and 1114.18 mg/L, respectively. The postbiotics reduced cadaverine formation by 67% in E. coli, and cadaverine production was mostly suppressed by postbiotics from P. acidilactici in E. coli (97%) and L. lactis subsp. lactis in S. paratyphi A (90%). Putrescine production by E. coli was reduced by 94% with postbiotics of P. acidilactici at a concentration of 25%, whereas putrescine production by S. paratyphi A has been decreased by 61% in the presence of postbiotics from L. lactis subsp. Lactis with a 25% concentration. The results revealed that an increase in postbiotics concentration (from 25% to 50%) in LDB may lead to synergistic effects, resulting from the production of biogenic amines by microbial pathogens. It was importantly concluded that postbiotics of LAB may degrade biogenic amines or prevent their formation by foodborne pathogens.
后生元是一个新术语，用于描述从有益微生物中获得的一组生物活性化合物。在这项工作中，从乳球菌乳脂亚种、戊糖片球菌、乳链球菌亚种和嗜热链球菌四种乳酸菌中制备后生元。后生元的抗菌性能和有机酸含量也进行了研究。后生元被用于在赖氨酸脱羧酶肉汤（LDB）中初步减少食源性病原体（即副伤寒 A 型沙门氏菌和大肠杆菌）生物胺的产生。实验数据显示，乙酸、丙酸和丁酸的含量分别在 387.51-709.21mg/L、0.00-1.28mg/L 和 0.00-20.98mg/L 之间。后生元对大肠杆菌和副伤寒 A 型沙门氏菌的抑菌圈分别为 11.67mm 和 12.33mm。在 LDB 中使用两种不同浓度（25%和 50%）的后生元来测量病原菌产生的二胺（尸胺和腐胺）、多胺（胍丁胺、亚精胺和精胺、氨）和其他生物胺。大肠杆菌产生的尸胺和腐胺浓度分别为 1072.21mg/L 和 1114.18mg/L。后生元使大肠杆菌中尸胺的形成减少了 67%，并且在大肠杆菌中，来自戊糖片球菌的后生元主要抑制尸胺的产生（97%），在副伤寒 A 型沙门氏菌中，来自乳链球菌亚种的后生元抑制了腐胺的产生（90%）。大肠杆菌中腐胺的产生在添加 25%浓度的戊糖片球菌后生元时减少了 94%，而在添加乳链球菌亚种 25%浓度的后生元时，副伤寒 A 型沙门氏菌中的腐胺产生减少了 61%。结果表明，LDB 中后生元浓度（从 25%增加到 50%）的增加可能会产生协同作用，这是由于微生物病原体产生生物胺。重要的结论是，乳酸菌的后生元可能会降解生物胺或防止食源性病原体形成生物胺。
