Evaluating the antimicrobial effects of postbiotics derived from Lactobacillus casei and Saccharomyces boulardi on Staphilococcus aureus and Penicillium expansoum

Abstract

bstract Background and objective Food is one of the most important causes of transmitting pathogenic microorganisms to humans. There are various methods to inhibit microorganisms, among these methods is the use of probiotics, but the consumption of live form and high doses of probiotic bacteria may cause side effects such as bloating, changing the location of probiotic bacteria, the presence of bacteria in the blood, and the possible transmission of antibiotic resistance genes. Cause In some cases, the live form of probiotics has side effects; therefore, the use of postbiotics can be a reliable and reliable alternative to prevent risk factors associated with live probiotic bacteria, which leads to a series of practical capabilities for postbiotics, including becoming a suitable solution for the treatment of some diseases. Therefore, the present study was conducted to investigate the antimicrobial effect of postbiotics obtained from L.casei and S.boulardi against S. aureus and P.expansum and also to identify the antimicrobial compounds of postbiotics. Materials and method: First, the postbiotic compounds were isolated from the two mentioned strains. Then, in order to determine the antimicrobial effect of postbiotics obtained from the above-mentioned strains on Staphylococcus aureus and Penicillium expansoum in Mueller Hinton agar culture medium, disk agar diffusion method was performed. Gas chromatograph-mass spectrometer (GC-MS) method was used to determine antimicrobial compounds.