This technology is a culture obtained by cultivating the Lactobacillus kefiri DH5 strain, isolated from kefir, in a medium containing dairy products such as whey or skim milk, supplemented with yeast and dextrose. This culture is used as an ingredient for antimicrobial compositions, antimicrobial cosmetics, and antimicrobial functional foods.
Synthetic preservatives like parabens and benzoyl peroxide, used to prevent spoilage in food and cosmetics, have raised concerns regarding skin toxicity, while antibiotics require the constant development of new drugs due to the emergence of resistant bacteria. Probiotics, being live bacteria, face issues with declining counts during distribution and storage, and existing postbiotic antimicrobial materials, such as fermented turmeric gel, have limited application ranges, typically targeting only about three types of pathogens.
This technology involves cultivating the bacteria by inoculating them at 10³–10¹⁰ CFU/ml into a medium containing 1–100g of an additive mixture of yeast and dextrose (in a 6:1 to 1:4 weight ratio) per liter of dairy product, and then using the supernatant obtained via centrifugation as the culture. This culture exhibits antimicrobial activity against all eight pathogens: Bacillus cereus, Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella, E. coli, Listeria, Enterococcus faecalis, and Cronobacter sakazakii. It can be applied as a natural preservative in dairy and processed foods, an ingredient for preservative-free cosmetics, and in functional foods for preventing food poisoning. As a postbiotic, it is not dependent on live bacterial survival rates and can inhibit a broad range of pathogens, including Cronobacter, a contaminant in powdered milk.
This invention was developed with support from the Ministry of Science and ICT for the development of natural food materials to improve sarcopenic metabolic obesity in the elderly through a complex parabiotic and postbiotic utilization system.
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