Anti-Listeria activity of postbiotics of Lactiplantibacillus sakei in beef fillet using aerosolization technique

• Published in: Veterinary research forum 2024-05, Vol.15 (5), p.223-229
• Main Authors: Valipour, Sima, Tajik, Hossein, Moradi, Mehran, Molaei, Rahim, Ghorbani, Mahdi
• Format: Article
• Language: English
• Subjects: Antimicrobial agents; Antioxidants; Bacteria; Beef; Enzymes; Food; Fourier transforms; Listeria; Meat; Meat products; Metabolites; Microorganisms; Original; Pathogens; Probiotics
• ISSN: 2008-8140; 2322-3618
• DOI: 10.30466/vrf.2023.2014356.4044

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 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 2, 2′-diphenyl-1-picrylhydrazyl 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 27.00 ± 1.20 mm. Application of an aerosolized postbiotics solution resulted in a significant reduction in Listeria monocytogenes counts on beef fillets, reaching 3.30 log 10 CFU g -1 over a 15-day storage period at 4.00 ± 1.00 ˚C. The results of this study revealed that the postbiotics of L. sakei was 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.