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Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks
(Academic Press Ltd- Elsevier Science Ltd, 2022) Incili, Gokhan Kursad; Karatepe, Pinar; Akgol, Muzeyyen; Gungoren, Alper; Koluman, Ahmet; Ilhak, Osman Irfan; Kanmaz, Hilal
The aims of this study were to characterize postbiotics, and to evaluate their antibacterial effects in-vitro and on chicken drumsticks. Postbiotics [Pediococcus. acidilactici (PA), Latilactobacillus sakei/Staphylococcus xylosus (LS)] exhibited strong antioxidant activity, and their total phenolic contents were found as 2952.78 +/- 0.4 and 1819.44 +/- 0.39 mg GAE/L, respectively (P < 0.05). A total of 19 different phenolic and flavonoids were determined in the postbiotics. The results of the study revealed that 5% and 10% postbiotics + EDTA decreased the number of L. monocytogenes nearly 5.0 log10 in 6 h in TSB. S. Typhimurium count in the chicken drumstick decontaminated with 10% PA was found as 2.1 log10 lower than the control group on day 0. L. monocytogenes counts in the chicken drumstick decontaminated with 10% Postbiotics+1% LA groups were found to be 1.1 log10 lower than the control group (P < 0.05). The lowest total mesophilic aerobic bacteria counts in the chicken drumsticks were found in the 10% Postbiotics+1% LA samples, and postbiotics did not change the color properties of the drumstick samples on day 0 (P > 0.05). In conclusion, postbiotics and their combinations with natural preservatives may be an alternative approach to reduce the food-borne pathogens and to extend the shelf-life of poultry meat and meat products.
Characterization of Pediococcus acidilactici postbiotic and impact of postbiotic-fortified chitosan coating on the microbial and chemical quality of chicken breast fillets
(Elsevier, 2021) Incili, Gokhan Kursad; Karatepe, Pinar; Akgol, Muzeyyen; Kaya, Busra; Kanmaz, Hilal; Hayaloglu, Ali Adnan
This study was carried out to characterize antioxidant activity, total phenolic content, and the phenolic and flavonoids profile of postbiotic of Pediococcus acidilactici and to evaluate the effects of postbiotics (10% and 50%) alone and in combination with chitosan coating (1%) on the microbial and chemical quality of chicken breast fillets during storage at 4 degrees C. Antioxidant activity and total phenolic content of the postbiotics were found to be 1291.02 +/- 1.5 mg/L TEAC and 2336.11 +/- 2.36 mg/L GAE, respectively. The most abundant phenolic was vanillic acid, followed by t-caffeic, gallic, and caftaric acids. The postbiotic-chitosan (50% + 1%) combination decreased L. monocytogenes and S. Typhimurium counts by 1.5 and 2.1 log(10) CFU/g, respectively, compared to the control (P < 0.05). This combination decreased the total viable count (TVC), lactic acid bacteria (LAB), and psychrotrophic bacteria count compared to the control (P < 0.05). No differences were found in thiobarbituric acid (TBA) values among the samples during storage (P > 0.05). Postbiotic treatment did not significantly change the pH values and color properties of the breast fillets (P > 0.05). Postbiotic-chitosan combinations extended the shelf-life by up to 12 days compared to the control. In conclusion, the postbiotic-chitosan combination can be used to preserve and improve the microbial quality of chicken meat products.
Effect of hawthorn vinegar-based marinade on the quality parameters of beef tenderloins
(Elsevier, 2023) Karatepe, Pinar; Akgol, Muzeyyen; Incili, Canan Akdeniz; Tekin, Ali; Incili, Goekhan Kuersad; Hayaloglu, Ali Adnan
In the current study, it was hypothesized to evaluate the potential effects of hawthorn vinegar-based marinade at 3 different concentrations (25%, 50%, and 100%) and marination duration (2, 6, and 24 h) on the physico-chemical, microbiological, textural properties, microstructure, and sensory attributes of tenderloins. It was also aimed to identify and quantify the bioactive compounds present in the hawthorn vinegar that contribute to the aforementioned properties of tenderloins. The levels of organic acids, individual phenolic and flavonoid com-pounds, volatiles, in-vitro antioxidant capacity (DPPH, ABTS, and FRAP) of the hawthorn vinegar were analyzed. In addition, minimum inhibitory concentration (MIC), and inhibition zones were determined against Escherichia coli O157:H7, Salmonella Typhimurium, S. Enteritidis, and Listeria monocytogenes strains. A total of five organic acids, 21 phenolic and flavonoid compounds and 51 volatiles were determined in the hawthorn vinegar, and displayed strong antioxidant capacity determined by DPPH (470.93 +/- 28.55 mg TEAC/L), ABTS (706.03 +/- 4.88 mg TEAC/L) and FRAP (59.15 +/- 0.50 mM FE/L) tests. The MIC and inhibition zones of the hawthorn vinegar ranged between 5.21 and 6.25%, and 9.41-11.43 mm against tested pathogens, respectively. In the tenderloin experiment, all marination treatments significantly changed the physicochemical and textural properties, microbiological status, and microstructure of the tenderloins (P < 0.05). Among them, the most effective treatment was the marination with 100% hawthorn vinegar for 24 h. In this treatment, the hardness, chewiness, springiness, and gummines values of the tenderloins were found lower than untreated tenderloins (P < 0.05). Furthermore, this treatment provided a high reduction in the number of pathogens ranging between 3.08 and 3.82 log(10) CFU/g (P < 0.05) compared to the control. Although no differences were found among the groups (P > 0.05), flavor, odor, appearance, texture, and color scores of the tenderloins marinated with 100% hawthorn vinegar for 24 h were found higher than the non-marinated samples. The results of this study revealed that hawthorn vinegar contains certain levels of bioactive compounds which can help to improve the microbiological quality and textural properties of the meat parts.
Effect of Rheum ribes L. pulp enriched with eugenol or thymol on survival of foodborne pathogens and quality parameters of chicken breast fillets
(Elsevier, 2024) Karatepe, Pinar; Akgol, Muzeyyen; Tekin, Ali; Calicioglu, Mehmet; Incili, Gokhan Kursad; Hayaloglu, Ali Adnan
The aim of this study was to characterize the pulp of Rheum ribes L. and to determine the effect of the pulp enriched with eugenol (1 %) or thymol (1 %) on the microbiological and physico-chemical quality of chicken breast fillets. Chicken breast fillets, inoculated with Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Typhimurium, and Escherichia coli O157:H7 (similar to 6.0 log(10)), were marinated for 24 h in a mixture prepared from a combination of Rheum ribes L. pulp with eugenol or thymol. The quality parameters were analyzed for 15 days at +4 degrees C. The Rheum ribes L. pulp was found to have high antioxidant activity, high total phenolic content and contained 22 different phenolic substances, among which rutin ranked first. The pulp contained high levels of p-xylene and o-xylene as volatile substances and citric acid as an organic acid. The combination of Pulp + Eugenol + Thymol (PET) reduced the number of pathogens in chicken breast fillets by 2.03 to 3.50 log(10) on day 0 and by 2.25 to 4.21 log(10) on day 15, compared to the control group (P < 0.05). The marinating treatment significantly lowered the pH values of fillet samples on the first day of the study, compared to the control group (P < 0.05). During storage, TVB-N levels showed slower increase in the treatment groups compared to the control group (P < 0.05). In addition, the marinating process led to significant changes in physicochemical parameters such as water holding capacity, color, texture, cooking loss, and drip loss compared to the control group (P < 0.05). In conclusion, the results of this study showed that the pulp of Rheum ribes L., which has a high antioxidant capacity and contains various bioactive compounds. Furthermore, S. Typhimurium, E. coli O157:H7 and L. monocytogenes were inhibited considerably by marinating Rheum ribes L. pulp with a combination of eugenol and thymol.
Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks
(Elsevier Sci Ltd, 2023) Incili, Canan Akdeniz; Karatepe, Pinar; Akgol, Muzeyyen; Tekin, Ali; Incili, Gokhan Kursad; Hayaloglu, Ali Adnan
The current study aimed to characterize homemade fermented pickle juice and evaluate its efficacy as a marinade on physicochemical, microbiological, textural properties, microstructure, and sensory attributes of the strip loins. Organic acids, phenolics, flavonoids, volatiles, total phenolic content (TPC), and in-vitro antioxidant capacity (ABTS and FRAP) analyses were carried out. Furthermore, minimum inhibitory concentration (MIC), and the diameter of inhibition zones of the pickle juice were determined against Escherichia coli O157:H7, Salmonella Typhimurium, S. enteritidis, and Listeria monocytogenes. The strip loins were marinated with five different concentrations (10%, 25%, 50%, 75%, and 100%) of pickle juice at 4 degrees C for 24 h. A total of 4 organic acids, 23 phenolic and flavonoid compounds, and 69 volatiles were identified in the pickle juice. The TPC, ABTS, and FRAP values of the pickle juice were found to be 184.24 +/- 33.28 GAE/L, 44.48 +/- 0.41 mg TEAC/L, and 2.79 +/- 0.01 mM FE/L, respectively. The MIC and inhibition zones were recorded between 7.81 and 12.50% and 8.25-13.80 mm against pathogenic bacteria, respectively. The textural properties of the strip loins marinated with 100% pickle were improved compared to the control (P < 0.05). Moreover, this concentration decreased the number of pathogens in strip loins, ranging between 1.07 and 2.77 log(10) CFU/g (P < 0.05). Regarding sensory attributes, the strip loins marinated with 50% and 100% pickle juice had higher scores compared to the non-marinated samples. The results of this study indicated that pickle juice can be evaluated as a marinade to improve the microbiological quality and textural properties of strip loins.
Fabrication of edible chitosan films incorporated with the postbiotic of Pediococcus acidilactici and impact of the edible films on the quality and microbial safety of rainbow trout fillets
(Elsevier, 2025) Akgol, Muzeyyen; Karatepe, Pinar; Incili, Gokhan Kursad; Tekin, Ali; Oksuztepe, Gulsum; Hayaloglu, Ali Adnan
The current study was designed to fabricate and characterize edible films formed by the combination of chitosan and the postbiotic Pediococcus acidilactici and to determine the effects of the produced film on the quality of rainbow trout fillets. In addition, the bioactive compounds in the postbiotic were to be determined. Results showed that the postbiotic contains various bioactive compounds, i.e., volatilomics, organic, free amino, and carboxylic acids. The fabricated films exhibited strong tensile strength (1.89 +/- 0.17 MPa), antibacterial properties against Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes (13.42 to 16.76 mm inhibition zones), and low water vapor permeability (1.55 +/- 0.19 x 10(-10) g mm/m(2) h Pa). In addition, the efficacy of the films was tested on the microbiological and chemical quality parameters of the rainbow trouts at two different storage temperatures (4 and 10 degrees C). The film treatment considerably reduced the numbers of S. Typhimurium, E. coli O157:H7, and L. monocytogenes in comparison to the control fillets (P<0.05). In the rainbow trouts, the number of spoilage microorganisms, including anaerobes, total viable count, psychrotrophs, lactic acid bacteria, and yeast-molds, was found to be lower than the control samples during storage at 4 and 10 degrees C (P<0.05). In addition, the films effectively delayed the oxidation of lipid and proteins when used at an appropriate storage temperature (4 degrees C) (P<0.05). In conclusion, the fabricated films demonstrate the potential to ensure microbial safety by inhibiting foodborne pathogens and delaying the microbiological and chemical spoilage of rainbow trouts.
Impact of chitosan embedded with postbiotics from Pediococcus acidilactici against emerging foodborne pathogens in vacuum-packaged frankfurters during refrigerated storage
(Elsevier Sci Ltd, 2022) Incili, Gokhan Kursad; Karatepe, Pinar; Akgol, Muzeyyen; Tekin, Ali; Kanmaz, Hilal; Kaya, Busra; Calicioglu, Mehmet
The objective of the study was to carry out characterization of postbiotics from Pediococcus acidilactici and to assess their efficacy (50% and 100%) in combination with chitosan (0.5 and 1%) against Escherichia coli O157: H7, Salmonella Typhimurium, Listeria monocytogenes on frankfurters during refrigerated storage for 35 days. High amounts of total phenolic content (1708.15 +/- 93.28 mg GAE/L) and carboxylic acids, which comprised 74.89% of the total volatiles, were found in the postbiotics. On day 0, the postbiotic-chitosan combinations decreased the E. coli O157:H7, L. monocytogenes and S. Typhimurium counts ranging from 1.58 to 3.21 log(10) compared to the control in frankfurters (P < 0.05). Total viable count and number of lactic acid bacteria were effectively reduced in all treatment groups (P < 0.05), and postbiotic and chitosan treatments did not cause any changes in pH and color of the frankfurters. In conclusion, postbiotic-chitosan combinations can be used to reduce the risks that might be associated with E. coli O157:H7, L. monocytogenes, and S. Typhimurium in frankfurters.
Inhibition of Aspergillus parasiticus and detoxification of aflatoxin derivatives in tomato paste by adding freeze-dried postbiotic from Lactiplantibacillus plantarum
(Elsevier Sci Ltd, 2026) Tutuk, Zehra; Karatepe, Pinar; Akgol, Muzeyyen; Bayrak, Sinem; Vurmaz, Melike; Fidan, Serife; Hayaloglu, Ali Adnan
In this study, it was aimed to inhibit the Aspergillus parasiticus and detoxify the aflatoxin derivatives (B1, B2, G1, and G2) by adding the postbiotic of Lactiplantibacillus plantarum in tomato paste. The bioactive compounds in the postbiotic were also identified. The minimum inhibitory (MIC) and fungicidal concentrations (MFC) of the postbiotic were found to be 12.5 and 100 mg/mL against A. parasiticus, respectively. In addition, 10 mg of the postbiotic displayed a 16.47 mm inhibition zone. The postbiotics were added to the tomato pastes at 4, 6 and 8-fold of the MIC, and the physico-chemical, microbiological parameters, and the amount of aflatoxins were monitored during 45 days of storage at 4 degrees C. The number of A. parasiticus was found to be below the detection limit in the 8-fold concentration of the postbiotic-added tomato pastes on the 45th day (P < 0.05). Compared to untreated samples, this treatment also significantly reduced the populations of mesophilic aerobes, psychrotrophs, lactic acid bacteria, and anaerobes (P < 0.05). Importantly, the pH, color, and titratable acidity remained constant in all groups during storage (P > 0.05). In addition, the postbiotic significantly reduced the levels of aflatoxins B1, B2, G1 and G2 compared to the control in a dose-dependent manner (P < 0.05). The results revealed that the postbiotic contains various bioactive constituents, including organic, free fatty, and free amino acids, polyphenols and volatiles, and also has a strong antioxidant capacity. In conclusion, the addition of freeze-dried postbiotics to tomato paste shows strong antifungal and anti-aflatoxigenic effects without compromising physicochemical quality of the tomato paste.
Inhibitory effect of bioactive compounds derived from freeze-dried paraprobiotic of Pediococcus acidilactici against food-borne pathogens: In-vitro and food model studies
(Elsevier, 2023) Incili, Gokhan Kursad; Akgol, Muzeyyen; Karatepe, Pinar; Kanmaz, Hilal; Kaya, Busra; Tekin, Ali; Hayaloglu, Ali Adnan
It was aimed to assess the antimicrobial potential of lyophilized/freeze-dried paraprobiotic (LP) of P. acidilactici against some food-borne pathogens under in-vitro conditions and food model, and determination of bioactive compounds that contribute to the antimicrobial activity of LP. For this purpose, minimum inhibitory concen-tration (MIC), inhibition zones were determined against Listeria monocytogenes, Salmonella Typhimurium and Escherichia coli O157:H7. The MIC value was 6.25 mg/mL and a 20 & mu;L LP displayed 8.78 to 10.0 mm inhibition zones against these pathogens. In the food matrice challenge, two concentrations of LP (3% and 6%) alone or in combination with EDTA (0.02 M) were added to pathogenic bacteria spiked meatballs, and antimicrobial activity of LP was also determined during refrigerated storage. 6% LP + 0.02 M EDTA treatment provided 1.32 to 3.11 log10 CFU/g reductions in the numbers of these pathogens (P < 0.05). Furthermore, this treatment provided significant reductions on psychrotrophs, TVC, LAB, mold-yeast, and Pseudomonas spp. over the storage (P < 0.05). Regarding characterization results, LP contained contained a wide variety of bioactive compounds, including 5 organic acids (2.15 to 30.64 g/100 g), 19 free amino acids (6.97 to 699.15 mg/100 g), free fatty acids (short-, medium-, and long-chain fatty acids), 15 polyphenols (0.03 to 383.78 mg/100 g), and some volatile compounds such as pyrazines, pyranone and pyrrole derivatives. These bioactive compounds are not only involved in antimicrobial activity but also contribute to the free radical scavenging activity according to the DPPH, ABTS and FRAP assays. In conclusion, the result revealed that the LP improved the chemical and microbiological quality of foods due to containing biologically-active metabolites involved in antimicrobial and antioxidant capacity.
Lactiplantibacillus Plantarum Postbiotics Suppress Salmonella Typhimurium Invasion and Modulate Innate Responses in Human Intestinal Epithelial Cells
(Springer, 2025) Cobur, Hazal; Loker, Neriman; Dishan, Adalet; Vurmaz, Melike; Karatepe, Pinar; Hizlisoy, Harun; Akcay, Aytac
Postbiotics derived from Lactiplantibacillus plantarum (LPP) exhibit promising potential as safe modulators of intestinal health. Here, the chemical, antimicrobial, and host-regulatory properties of LPP against Salmonella enterica serovar Typhimurium were investigated using a human intestinal epithelial (Caco-2) cell model. The LPP exhibited broad-spectrum antimicrobial activity against major foodborne pathogens, with minimal inhibitory concentrations ranging between 12.5 and 25 mg/mL. Treatment of Caco-2 cells with sub-MIC doses of LPP (6.25 mg/mL) significantly suppressed intracellular invasion of Salmonella (P < 0.05). Gene expression analysis revealed consistent downregulation of NF-kappa B gene expression following LPP presence with sublethal doses (P < 0.001), while no significant changes were detected in the expression levels of other key proinflammatory cytokines during the early phases (six and 12 h) of infection. A significant increase (P < 0.001) in apoptotic cell rates occurred at six h post-infection (PI), while no significant differences were observed at 12 h PI. The results revealed that LPP not only suppresses Salmonella invasion but also shows time-dependent modulation of inflammatory signaling and apoptotic responses in intestinal epithelial cells. These observed effects can be attributed to the bioactive compounds present in LPP, including organic acids, free amino acids, free fatty acids, polyphenols, and volatiles. The findings suggest that L. plantarum postbiotics can attenuate bacterial invasion and modulate innate immune response mechanisms without compromising host cell viability.
Quantification of Bioactive Metabolites Derived from Cell-Free Supernatant of Pediococcus acidilactici and Screening their Protective Properties in Frankfurters
(Springer, 2023) Incili, Gokhan Kursad; Akgol, Muzeyyen; Karatepe, Pinar; Uner, Sefa; Tekin, Ali; Kanmaz, Hilal; Kaya, Busra
The specific aims of the current study were to determine and quantify the bioactive compounds derived from the cell-free supernatant (CFS) of Pediococcus acidilactici and screen their protective effect in frankfurters by applying an edible coating. This was achieved by immersing the peeled frankfurters in the CFS (CFS: 50% and 100%) alone or in combination with chitosan (CH: 0.5% and 1%) solutions for 3 min. Untreated frankfurter samples (control) exceeded the maximum acceptable total viable count limit (7.0 log(10)) on the 14th day, whereas samples treated with 100% CFS + 1% chitosan reached the limit on day 28 during refrigerated storage (P < 0.05). This treatment provided a 14-day extension to the shelf life of frankfurters without causing any significant changes in color and sensory attributes (P > 0.05). Additionally, this treatment inhibited oxidation in the frankfurters, leading to no significant changes in TBA and TVB-N within this group during storage (P > 0.05). This protective effect was mainly attributed to the wide variety of bioactive compounds identified in the CFS, including a total of 5 organic acids, 20 free amino acids, 11 free fatty acids, 77 volatiles, and 10 polyphenols. Due to these bioactive compounds, CFS exhibited a strong radical scavenging capacity (DPPH: 435.08 TEAC/L, ABTS: 75.01 +/- 0.14 mg TEAC/L; FRAP: 1.30 +/- 0.03 mM FE/L) and antimicrobial activity against microorganisms primarily responsible for the spoilage of frankfurters. In conclusion, the results indicate that the CFS contains high levels of bioactive metabolites, and an edible chitosan coating impregnated with CFS can be utilized to extend the shelf life of frankfurters through its antimicrobial effects and oxidation stabilization.
Shelf life extension of rainbow trout fillets by application of edible chitosan films impregnated with postbiotic of Pedicoccocus acidilactici
(Elsevier, 2025) Akgol, Muzeyyen; Karatepe, Pinar; Incili, Gokhan Kursad; Tekin, Ali; Oksuztepe, Gulsum; Hayaloglu, Ali Adnan
The aim of the study was to characterize the postbiotic and edible films formed by the mixture of postbiotic and chitosan, and to evaluate the effects of the films on the shelf life of rainbow trout fillets at different storage temperatures (4 and 10 degrees C). The chitosan (2.93 %) and postbiotic (20.08 %) concentrations in the films were determined by using the Box-Behnken method. The characterization analyses shows that postbiotic contains various bioactive ingredients, e.g. free amino acids and volatiles. The prepared films exhibited high mechanical strength, antibacterial properties, and low water vapor permeability. In the rainbow trout fillet experiment, untreated samples (C4 and C10) exceeded the permissible total viable count (7.0 log(10)) limit on day 6 and 15. However, the edible film-treated fillets stored at 10 degrees C (F10) reached the limit on the 21st day, and the film-treated fillets stored at 4 degrees C (F4) did not reach the limit over a 24 days period (P < 0.05). The film application resulted in an extension of the shelf-life by 18 days without any major modification of color and organoleptic characteristics of the fillets (P > 0.05). The results indicate that the postbiotic of P. acidilactici contained abundant bioactive products and that the edible film prepared by the addition of postbiotic and chitosan could extend the shelf life of trout fillets through antimicrobial effects and antioxidant stabilization.
The impact of rhubarb (Rheum Ribes L.) juice-based marinade on the quality characteristics and microbial safety of chicken breast fillets during refrigerated storage
(Elsevier, 2025) Karatepe, Pinar; Incili, Gokhan Kursad; Tekin, Ali; Calicioglu, Mehmet; Akgol, Muzeyyen; Hayaloglu, Ali Adnan
Acidic marinades are commonly used to improve the quality meat products. However, no study has been performed to determine the effects of rhubarb juice as a marinating liquid on the quality parameters of chicken breast fillets. The aim of the present study was to identify the bioactive compounds (organic acids, polyphenols, and volatiles) in the juice of rhubarb and to determine the effect of rhubarb juice as a marinade on the microbiological (total viable count, psychrotrophs, lactic acid bacteria, sulfate-reducing anaerobes, and yeast-molds) and physico-chemical properties (drip loss, cooking loss, water holding capacity, pH, color, malondialdehyde, total volatile base nitrogen, and texture profiles), sensory attributes, and microbial safety (Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes) of chicken breast fillets during a 15-day refrigerated storage. The experiment included five groups: a control (no treatment), and marinated groups treated with 50 % and 100 % rhubarb juice for 6 and 24 h. The application of a rhubarb juice-based marinade (100 % for 24 h) resulted in a significant decrease in the number of E. coli O157:H7, S. Typhimurium and L. monocytogenes by 1.67 to 2.60 log(10) cfu/g compared to the control group (P < 0.05). In addition, this marinade significantly reduced the growth of psychrotrophs, lactic acid bacteria and the total number of viable bacteria compared to the control group during storage (P < 0.05). The rhubarb juice-based marinade significantly delayed the increase in spoilage microorganisms and oxidation parameters compared to the control fillets (P < 0.05). No differences were found between the control and treatment groups in terms of sensory evaluation (P > 0.05). In conclusion, the results show that the juice of rhubarb juice contains a variety of organic acids, polyphenolic compounds and volatiles that contribute to antioxidant capacity and antimicrobial activity. In addition, the use of rhubarb juice as a marinating liquid delayed the oxidation of proteins and lipids, the growth of spoilage microorganisms and improved microbial safety by inhibiting foodborne pathogens in the chicken breast fillets.
Whole-Cell Postbiotics: an Innovative Approach for Extending the Shelf Life and Controlling Major Foodborne Pathogens in Chicken Breast Fillets
(Springer, 2023) Incili, Gokhan Kursad; Akgol, Muezeyyen; Karatepe, Pinar; Tekin, Ali; Kanmaz, Hilal; Kaya, Busra; Hayaloglu, Ali Adnan
The current research was designed to compare the physicochemical and antimicrobial properties of cell-free supernatant (CFS) and whole-cell postbiotic (WCP) and reveal the efficacy of WCP in combination with chitosan and thymol for extending the shelf life and inhibiting emerging foodborne pathogens in chicken breast fillets during storage at 4 degrees C. For this purpose, pH, organic acids, titratable acidity, antioxidant capacity assays (FRAP, ABTS, and DPPH), free amino acids (FAA), free fatty acids (FFA), total phenolic content, individual phenolics, color properties, and volatiles of CFS and WCP were compared. The levels of some organic acids, FAA, titratable acidity, and total phenolic content (TPC) of WCP were higher than CFS (P < 0.05). Almost similar inhibition zones (7.82 to 10.43 mm) were recorded between the CFS and WCP against some pathogenic bacteria including S. Typhimurium, E. coli O157:H7, and L. monocytogenes. In chicken breast fillets, the total viable count of the control group reached the upper limit (7.0 log(10)) on the 6th day, while WCP (50%) + thymol (0.5%) + chitosan (0.5%) treatment provided a shelf life extension of 9 days (P < 0.05). Additionally, this treatment provided 2.35, 2.35, and 1.96 log(10) CFU/g reductions in S. Typhimurium, E. coli O157:H7, and L. monocytogenes counts on the initial day, respectively (P < 0.05). The result of this study revealed that WCPs can be easily prepared without any changes in antibacterial efficacy and used in food matrices to control major foodborne pathogens and extended the shelf life by retarding microbial and chemical deteriorations.

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