Table 3.
Application and benefits of postbiotics in food products.
| Postbiotic | Food | Benefits | References |
|---|---|---|---|
| Nisin | Dairy products, processed products, soups, sauces | Acts as a preservative | [9] |
| Polysaccharide extracts from Lactarius volemus Fr. | Yoghurts | Improvement in water retention and reduction in pH | [169] |
| Supernatant of Lactobacillus plantarum YML 007 | Soybeans | Increased shelf life until 2 moths | [170] |
| Lactobacillus rhamnosus exopolysaccharide | Cheddar cheese | Improved product performance | [171] |
| Purified physates from Bifidobacterium longum spp. infantis and Bifidobacterium pseudocatenulatum | Cereal mixtures | Reduced contents of physates and increased level of myo-inositol triphosphate | [172] |
| Lactobacillus rhamnosus S93 enzyme | Cheddar cheese | Higher concentrations of soluble nitrogen in free amino acids and phosphotungstatic acid | [173] |
| Supernatant of Lactobacillus sakei NRRL B-1917 | Grilled beef | Reduced counts of E. coli and Listeria monocytogenes | [174] |
| Bacteriocin—Lactobacillus gasseri LA39 Gassericin | Custard cream | Complete inhibition of four decomposition strains | [175] |
| Peptides—Released by Casein hydrolysis | Dairy Products | Antihypertensive | [176,177] |
| Bacteriocin—Lactobacillus coryniformis MXJ 32 | Food in general | Bactericide for Staphylococcus aureus and Escherichia coli | [178] |
| Bacteriocin-like inhibitor substance of Lactobacillus plantarum ST16Pa | Chicken breast | Bioconservative against Enterococcus faecium for 7 days | [179] |
| Pirrolo [1,2-a] and pyrazine-1,4-dione from Lactobacillus salivarius | Ground beef and whole milk | Biofilm removal of Listeria monocytogenes | [81] |