Investigating the use of postbiotic effects prepared from Lactoacidophilus acidophilus L-۵ in cheese

The use of probiotics in humans and food has always been associated with challenges such as shelf life, stability, and limitations of use. Postbiotics, as metabolites resulting from the growth of beneficial microorganisms, have attracted a lot of attention and can overcome the challenges caused by the use of probiotics. The aim of this study is to prepare two types of postbiotic Lactobacillus acidophilus LA-۵ MRS in classic culture medium and cheese juice liquid and compare their effects on HCT-۱۱۶ cells as a model of intestinal epithelial cells. Also, the antimicrobial properties of bacterial nanocellulose paper (film) containing ۲۱% Lactobacillus acidophilus postbiotic ۵LA prepared in ultra-polished whey liquid against Escherichia coli and Pseudomonas aeruginosa in laboratory conditions and the use of nanocellulose paper containing postbiotics were used to increase the shelf life of eclectic cheese. Methodology: Relevant information was recovered from SCOPUS, PubMed, and Google research and handled with Covidence.Results and discussion: Penetration of postbiotic compounds into food, modifications It created a slight color in the appearance of the cheese pieces, which caused a significant decrease in the overall acceptability of the sweetener in days. It was maintained initially, although the shelf life of cheese like cheese was doubled, and the combined use of postbiotics with additives provides favorable effects.

کلیدواژه ها:

postbiotic ، lactic acid bacteria ، probiotic