Probiotics are living microorganisms that, when taken in sufficient quantities, promote health and well-being in the host. In numerous industries, including the food and pharmaceutical sectors, lactic acid bacteria are used to make probiotic and dietary supplements. Probiotics have gained popularity for their ability to fight pathogens, boost immunity, balance gut microbiota, and support bowel health. Lactobacillus rhamnosus LRH9, used in the study is a Gram-positive, non-spore-forming, facultative anaerobic rod, genetically characterized and documented for its robustness under stress conditions. The strain is homofermentative, producing lactic acid as its primary metabolite, and exhibits strong tolerance to acidic and bile environments. The strain was selected for its robust antibacterial activity of the postbiotic production and stable bioactivity. Environmental factors such as pH and temperature influenced efficacy, with enhanced activity under acidic conditions and sustained antimicrobial effects even at temperatures above 100 °C, indicating high thermal stability. GC-MS analysis revealed several metabolites, including N-Methyl-2-pyrrolidone (NMP), hexanedioic acid dioctyl ester, and oxetane derivatives—reported for the first time from this strain. Known compounds such as 5-aminovaleric acid, Pyrrolo[1,2-a]pyrazine-1,4-dione, and diisooctyl phthalate were also identified. These metabolites are believed to contribute to the observed antibacterial properties. The findings highlight the potential of L. rhamnosus LRH9-derived antibacterial activity of the postbiotics for applications requiring heat-resistant, broad-spectrum antimicrobial agents, supporting their future use in food preservation pharmaceutical formulations and cosmetics applications.
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