Introduction- Research on
postbiotics has shown that direct consumption of
postbiotics can have more benefitscompared to probiotics. The term postbiotic does not only refer to inactive bacteria, but also to soluble metabolitesthat are secreted by living bacteria or released from their structure after the lysis of the bacteria. The purpose of thisarticle is a brief overview of the preparation, isolation, and
identification methods of
postbiotics for use in the foodand pharmaceutical industries.Material and Methods (Or Methodology)- In this review study, data related to keyword searches were collected inGoogle Scholar, Web of Science, ScienceDirect, PubMed, and Scopus databases. All articles related to experimentalstudies were included in the study, and articles without complete and unrelated texts were excluded.Findings- In the food industry,
postbiotics can be produced using two natural and laboratory (physical and chemical)methods. One of the most important
methods of producing
postbiotics in a natural form is the fermentation process,in which prebiotic compounds are provided to the microorganisms involved in the fermentation process and somepostbiotics are produced. By using various laboratory methods,
postbiotics can be produced in a purer form withhigher performance. For example, physical
methods such as mechanical breaking, heat, gamma or ultraviolet rays,high hydrostatic pressure, ultrasonic waves, or chemical
methods such as inactivation by acid can be used. In additionto destroying and inactivating bacterial cells, extraction
postbiotics by solvent and sonicator can also be used. Afterthat, steps such as centrifugation, dialysis, and freeze drying are also used to increase the efficiency of the productionand storage of these compounds. Postbiotics can be identified both quantitatively and qualitatively. Proton nuclearmagnetic resonance spectroscopy or Fourier transform ion cyclotron resonance mass spectrometry can be used toidentify postbiotics.Conclusion- These side products provide specific physiological effects to the host by providing more biologicalactivity, and because of their unique characteristics, the method of creation, isolation, and
identification of postbioticsis important.