Fermented sausage–derived Latilactobacillus sakei postbiotic inhibits biofilm formation and quorum sensing-related virulence in clinical antibiotic-resistant Pseudomonas aeruginosa
Food Science and Biotechnology, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Basım Tarihi: 2026
- Doi Numarası: 10.1007/s10068-026-02258-x
- Dergi Adı: Food Science and Biotechnology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Compendex, Food Science & Technology Abstracts, INSPEC, Natural Science Collection (ProQuest), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Anahtar Kelimeler: Biofilm, Latilactobacillus sakei, Postbiotic, Pseudomonas aeruginosa, Quorum sensing
- Gazi Üniversitesi Adresli: Evet
Özet
A single-center in vitro study was performed using 50 clinically-derived Pseudomonas aeruginosa isolates to evaluate the antimicrobial, antibiofilm, and modulation of quorum sensing (QS)-related phenotypes of a fermented sausage-originated Latilactobacillus sakei postbiotic. A total of 50 antibiotic-resistant clinical P. aeruginosa isolates were evaluated. Thirty isolates (60%) were identified as strong biofilm producers. Biofilm formation was inhibited in all strong biofilm-producing isolates following treatment with the MIC/2 concentration of the L. sakei postbiotic. Application of the postbiotic at the MIC/2 concentration reduced biofilm formation and attenuated QS-regulated virulence traits, including pyocyanin production, exoprotease activity, swimming motility, and rhamnolipid production, in strong biofilm-forming isolates. These findings indicate that L. sakei-derived postbiotic may serve as a promising in vitro anti-virulence candidate against antibiotic-resistant P. aeruginosa by reducing biofilm formation and quorum sensing-related phenotypes. Nevertheless, further chemical, molecular, safety, and in vivo studies are needed to confirm its potential applications.