Document Type : Original Article
Authors
1 PhD Candidate of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
2 Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
3 Urmia University
4 Graduate of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
Abstract
In recent years, the use of probiotics and their metabolites, known as postbiotics as natural preservatives has received increasing attention in the food industry. This study aimed to prepare and characterize postbiotics of Lactiplantibacillus sakei (L. sakei) and to investigate its application as an anti-Listeria solution on beef fillets using an aerosolization technique. The functional groups, including organic acids, polysaccharides, and other minor metabolites, were identified by Fourier-Transform Infrared (FTIR) in the postbiotics. The DPPH radical scavenging activity of the postbiotics was reported as 0.82 mg mL-1. The antimicrobial test using the agar well diffusion method revealed a zone of inhibition of 27 ± 1.20 mm. Application of an aerosolized postbiotics solution resulted in a significant (p < 0.05) reduction in Listeria monocytogenes counts on beef fillets, reaching 3.30 log10 CFU/g over a 15-day storage period at 4.00 ± 1.00 °C. The results of this study revealed that the postbiotics of L. sakei is an effective antimicrobial additive for controlling foodborne pathogens in beef fillets and aerosolization is a promising method for developing an antimicrobial coating on meat to enhance meat safety.
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