Antimicrobial and Antioxidant Properties of Natural Postbiotics Derived from Five Lactic Acid Bacteria

Background: The application of natural antimicrobial and antioxidant agents in food pharmaceutical products has recently become a trend due to the high demand for them from consumers. Postbiotics are bioactive compounds that produced when healthy bacteria gut ferment fiber. Objectives: This study aimed compare antibacterial properties postbiotics 5 different lactic acid (LAB) including Lactiplantibacillus fermentum, plantarum, rhamnosus, Lactobacillus casei, acidophilus. Methods: Two methods were adopted obtain (M1 M2). M1 was simple method which centrifugation employed while M2 method, ethyl acetate used postbiotics. Agar disc diffusion, minimum inhibition concentration, bactericidal concentration assess activity 2,2-diphenyl-1-picrylhydrazyl (DPPH) test performed order investigating property. Results: best results recorded L. casei compared other LABs. Highest values agar diffusion obtained casei. zones Salmonella enterica, Listeria monocytogenes, Staphylococcus aureus, examples, 22 mm, 20 19 respectively. postbiotic also exhibited most potent among probiotic bacteria. data showed more effective than acquiring Conclusions: It recommended LABs should be applied as antioxidant, antimicrobial, preservatives industries their desired effects characteristics.