Nondairy Foods as Potential Carriers of Probiotic Bacteria and Postbiotics

Ansari, Fereshteh; Pourjafar, Hadi

doi:10.1007/978-981-16-0223-8_15

Cited by 2 publications

(1 citation statement)

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“…It is also a common pathogenic bacterium between humans and animals and one of the most important bacterial agents transmitted from food (29). Because this bacterium has become resistant to antibiotic treatment, non-antibiotic antimicrobial methods such as probiotics and postantibiotics are of great interest (30). The antimicrobial effect of L. casei supernatant can be attributed to the production of lactic acid because the environment becomes acidic during its growth, and pathogenic bacteria are sensitive to acidic conditions and are killed in low acidity (31).…”

Section: Discussionmentioning

confidence: 99%

Evaluating the antimicrobial effect of postbiotic extract from Lactobacillus casei on Escherichia coli in commercial sterilized milk

Hosseini¹,

Rad²,

Kafil³

et al. 2022

JFSH

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The antimicrobial effect postbiotic extant of Lactobacillus casei was evaluated against Escherichia coli by well propagation method and growth inhibition zone diameter was measured. The selected concentration of the postbiotic extract of Lactobacillus casei was added to milk containing E. coli, followed by evaluating the changes in colony number and pH during storage (1 and 5) days at 4°C then compared with control milk. The largest growth inhibition zone was formed at a concentration of 800 µl/ml against E. coli. Also, the counts of E. coli decreased on days 1 and 5 in the evaluated milk containing postbiotic (p≤ 0.05). The pH of milk containing postbiotic was 6.5-6.8 (p≤ 0.05). The results showed that the postbiotics of L. casei inhibited the growth of E. coli in milk containing.

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Section: Discussionmentioning

confidence: 99%