Bioactivity of Microencapsulated Cell-Free Supernatant of in Combination with Thyme Extract on Food-Related Bacteria.

The bioactive properties of the combination of microencapsulated cell-free supernatant (CFS) from and thyme extract on food-related bacteria (, ATCC29213, ATCC29212, and Paratyphi A NCTC13) were investigated. The microencapsulated CFS of in combination with ethanolic thyme extract, had a particle size in the range of 1.11 to 11.39 µm. The microencapsulated CFS of had a wrinkled, spherical form. In the supernatant, especially at 2% (), the thyme extract additive caused a decrease in the wrinkled form and a completely spherical structure. A total of 11 compounds were determined in the cell-free supernatant of , and acetic acid (39.64%) and methyl-d3 1-dideuterio-2-propenyl ether (10.87%) were the main components. Thyme extract contained seven components, the main component being carvacrol at 67.96% and 1,2,3-propanetriol at 25.77%. Significant differences ( < 0.05) were observed in the inhibition zones of the extracts on bacteria. The inhibitory effect of thyme extract on bacteria varied between 25.00 () and 41.67 mm (). Less antibacterial activity was shown by the microencapsulated CFS from compared to their pure form. ( < 0.05). As a result, it was found that microencapsulated forms of CFS from especially those prepared in combination with 2% (/) thyme extract, generally showed higher bioactive effects on bacteria.