Table 1 Summary of few reported studies in postbiotics and their applications in different food products
S.L No | Name of the food | Postbiotic element | Source organism | Key finding | References |
|---|---|---|---|---|---|
1 | Yoghurts | Polysaccharide | Lactariusvolemus | Increased water absorption and pH reduction | (Huang et al. 2020) |
2 | Soybeans | Extracellular products | Lactobacillus plantarum YML 007 | Shelf life has been extended to two months | (Rather et al. 2014) |
3 | Cheddar cheese | Exopolysaccharide | Lactobacillus rhamnosus | enhanced product functionality | (Torino et al. 2015) |
4 | Cereal mixtures | Purified physates | Bifidobacterium longum, Bifidobacterium pseudocatenulatum | Decreased physate concentration and raised myo-inositol triphosphate levels | (Tamayo-Ramos et al. 2012) |
5 | Cheddar cheese | Unknown enzyme | Lactobacillus rhamnosus S93 | Increased levels of soluble nitrogen in phosphotungstatic acid and free amino acids | (Azarnia et al. 2010) |
6 | Grilled beef | Extracellular products | Lactobacillus sakei NRRL B-1917 | Decreased number of Listeria monocytogenes and E. coli | (Beristain-Bauza et al. 2017) |
7 | Custard cream | Bacteriocin | Lactobacillus gasseri LA39 | Four decomposition strains are completely inhibited | (Nakamura et al. 2013) |
8 | Food in general | Bacteriocin | Lactobacillus coryniformis MXJ 32 | Bactericide for Staphylococcus aureus and Escherichia coli | (Lü et al. 2014) |
9 | Chicken breast | inhibitor Substance like- Bacteriocin | Lactobacillus plantarum ST16Pa | Bioconservative against Enterococcus faecium for 7 days | (Da Silva Sabo et al. 2017) |
10 | Ground beef and whole milk | Pirrolo [1,2-a] and pyrazine-1,4-dione | Lactobacillus salivarius | Biofilm removal of Listeria monocytogenes | (Moradi et al. 2019) |
11 | Kombucha Tea | Polyphenols | Acetic acid bacteria and yeast | Improved antioxidant properties and anti-inflammatory effects | (Jayabalan et al. 2014) |
12 | Kimchi | Lactic acid Bacteria Metabolites | Lactobacillus plantarum and Lactobacillus brevis | Enhanced gut health and immune modulation | (Jung et al. 2011) |
13 | Miso soup | Peptidoglycans and Teichoic Acids | Saccharomyces cerevisiae and Lactobacillus sakei | Regulation of gut microbiota and anti-inflammatory effects | (Fukuda et al. 2011) |
14 | Fermented pickles | Organic Acids (e.g., Lactic Acid) | Lactobacillus plantarum and Pediococcus pentosaceus | Improved digestion and nutrient absorption | (Marco et al. 2017) |
15 | Tempeh | Oligosaccharides and Peptides | Rhizopus oligosporus | Prebiotic effects, promoting the growth of beneficial gut bacteria | (Ahnan‐Winarno et al. 2021) |
16 | Natto | Nattokinase (Fibrinolytic Enzyme) | Bacillus subtilis var. natto | Cardiovascular health improvement and blood clot prevention | (Chen et al. 2018) |
17 | Fermented Dairy products | Bacteriocins and Organic Acids | Various Lactic Acid Bacteria Strains | Enhanced shelf life and inhibition of harmful bacteria | (Guillemard et al. 2010) |
18 | Sourdough Bread | Lactic Acid and Phenolic Compounds | Lactobacillus sanfranciscensis and Candida milleri | Reduced gluten content and improved digestibility for gluten-sensitive individuals | (Papadimitriou et al. 2019) |
19 | Sauerkraut | Glucosinolates and Isothiocyanates | Lactic Acid Bacteria | Anticancer properties and immune system support | (Vitali et al. 2012) |
20 | Fermented Fish Sauce | Amino Acids and Peptides | Various Marine Bacteria and Yeasts | Rich source of umami flavor and potential antimicrobial effects | (Faisal et al. 2015) |
21 | Kimchi | Bioactive soluble byproducts | Leuconostoc mesenteroides J.27 | Leu. mesenteroides (LAB J.27) and food-grade EO (eugenol or thymol) was highly effective against a variety of pathogenic bacteria | (Toushik et al. 2022) |
22 | Frankfurters | Bacteriocin | Pediococcus acidilactici | Antimicrobial effect against Escherichia coli, Salmonella, Typhimurium, Listeria monocytogenes on frankfurters during refrigerated storage | (İncili et al. 2022) |
23 | Korean kimchi | Biopreservative | Lb. plantarum YML 007 | Cell free supernatant improved shel life of unshelled soybeans upto 2 months | (Malashree et al. 2019) |
24 | Baker's yeast | vitamins, polyphenols, sterols, and phospholipids | Saccharomyces cerevisiae | EpiCor is an immunogen product | |
25 | Traditional koumiss | Whole peptidoglycan (WPG) | Lactobacillus paracasei sub sp. paracasei M5 strain | Potential anticancer activity | |
26 | Breast-milk feeding | Lipoteichoic acid (LTA) | B. animalis subsp. lactis CECT 8145 | Reduces fat deposition | (Balaguer et al. 2022) |
27 | Yogurt | D-alanyl-lipoteichoic acid | Lactobacillus plantarum CRL1506 | Modulate the Intestinal Antiviral Innate Immunity | (Mizuno et al. 2020) |
28 | Tomato processing waste | Exopolysaccharides | Lactobacillus buchneri TCP016 | Induced liver injury and improves the modification of the gut microbiota | (Xu et al. 2019) |
29 | Fermented Fuyuan pickle | Exopolysaccharides | L. fermentum S1 | Promising functional adjunct for application in foods | (Wang et al. 2020) |