Co-Microencapsulation of Lactobacilli Cell Free and Propolis Extracts Inhibits the Growth of Foodborne Pathogens

Natural antimicrobials and antioxidants derived from probiotic bacteria and polyphenols are becoming more popular as consumers health consciousness grows. One of the most common probiotics is Lactic Acid Bacteria (LAB). Organic acids, fatty acids, peptides, bacteriocins, enzymes, vitamins, and other unknown compounds can be produced. Lactobacillus plantarum is one of the most prevalent species in the Lactobacillus genus because to its technical abilities and excellent probiotic properties. Lactobacillus reuteri is a common probiotic that can convert glycerol into reuterin (3-hydroxypropionaldehyde), a broad spectrum antibacterial agent.

Author(s): Susan Bones*

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