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Whole-Cell Postbiotics: an Innovative Approach for Extending the Shelf Life and Controlling Major Foodborne Pathogens in Chicken Breast Fillets

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Abstract

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 °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 log10) 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 log10 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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All data generated or analyzed during this study are included in this published article and comply with research standards.

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Authors and Affiliations

  1. Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Fırat University, 23119, Elazığ, Turkey

    Gökhan Kürşad İncili & Müzeyyen Akgöl

  2. Food Processing Department, Keban Vocational School, Fırat University, Elazığ, Turkey

    Pınar Karatepe & Ali Tekin

  3. Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey

    Hilal Kanmaz, Büşra Kaya & Ali Adnan Hayaloğlu

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  1. Gökhan Kürşad İncili
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Contributions

Gökhan Kürşad İncili: Conceptualization, Methodology, Statistical analyses, Writing—original draft, Writing—review and editing. Müzeyyen Akgöl: Microbiological and chemical analyses, Statistical analyses, Preparation of graphics and tables. Pınar Karatepe: Microbiological and chemical analyses, Statistical analyses, Preparation of graphics and tables. Ali Tekin: Characterization analyses conducted on CFS and WCP. Hilal Kanmaz: Characterization analyses conducted on CFS and WCP. Büşra Kaya: Characterization analyses conducted on postbiotics. Ali Adnan Hayaloğlu: Characterization analyses conducted on CFS and WCP, Statistical analyses, Writing and editing original draft. All authors read and approved the final manuscript.

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İncili, G.K., Akgöl, M., Karatepe, P. et al. Whole-Cell Postbiotics: an Innovative Approach for Extending the Shelf Life and Controlling Major Foodborne Pathogens in Chicken Breast Fillets. Food Bioprocess Technol 16, 1502–1524 (2023). https://doi.org/10.1007/s11947-023-03009-0

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