Comparative Evaluation of Postbiotic Preparation Methods for Antibacterial Activity in Fresh Cheese Applications

Dairy products from unpasteurized milk produced using traditional production methods may contain many groups of microorganisms, including <i>Staphylococcus aureus</i> and <i>Listeria monocytogenes</i>. Therefore, the use of postbiotics as an alternative preservation method may be important for improving the safety of these products. Therefore, the main aim of the research conducted was to isolate and identify lactic acid bacteria and prepare postbiotics from selected strains using four different methods, sterilization, pasteurization, sonication and pascalization, to determine their antibacterial properties. The antilisterial and antistaphylococcal activities of the prepared postbiotics were investigated in vitro and in a fresh cheese model. The obtained results showed that the most effective method of postbiotic preparation was pascalization. Both, the results of the MRS medium and the challenge test confirmed that postbiotics produced through pascalization exhibited antistaphylococcal activity. This study may help identify more effective biopreservation compounds to combat pathogens in food products, particularly in dairy products.