Table 2. Food ferments with antibacterial potential by using probiotics strains

Food source	Major probiotics strain1)	Major results and implications	Reference
Cheese	Lactobacillus plantarum NCDC 012,Lactobacillus casei NCDC 297,Lactobacillus brevis NCDC 021	- Assessment of inhibitory activity of water-soluble extract against pathogens‣ Enterococci faecalis, Escherichia coli, Micrococcus luteus, Proteus vulgaris, Salmonella typhi, Staphylococcus aureus- Increase of the antibacterial activity of the cheese by the addition of probiotics due to the peptides generated by proteolytic enzymes secreted by probiotics during fermentation.	Mushtaq et al. (2019)
Skim milk	Lactobacillus acidophilus L-1,L. brevis 1, Lactobacillus bulgaricus 6,Lactobacillus helveticus N11/32),Lactobacillus fermentum 1,L. plantarum 24-2L/24-4В/24-5D2),Bifidobacterium animalis subsp. lactis L-3	- Assessment of inhibitory activity of whey (cell-free whey fractions; CFW) against ‣ Bacillus cereus, E. coli, S. aureus- Strain-dependent inhibitory effects according to the bacterial species of target pathogens- Maintenance of inhibitory activity was observed from neutralized CFW from some strains, highlighting the presence of bioactive antibacterial agents other than acids	Georgieva et al. (2015)
Sweet lemon juice	L. plantarum LS5	- Assessment of inhibitory activity of cell-free culture supernatant from fermented sweet lemon juice against pathogens‣ E. coli O157:H7, Salmonella Typhimurium	Hashemi, Khaneghah, et al. (2017)
Sarshir (kaymak)	L. plantarum LP3/AF1/LU52)	- Assessment of inhibitory activity against Gram positive (G+) and Gram negative (G-) pathogens‣ G-: E. coli O157:H7, Pseudomonas aeruginosa‣ G+: B. cereus, S. aureus- Higher inhibitory activity against G+ than G- highlighted the major mechanism as the production of bacteriocin	Hashemi, Mousavi Khaneghah, et al. (2017)
Aloe	L. plantarum HM218749. 1	- Assessment of inhibitory activity of cell-free culture supernatant from fermented aloe‣ E. coli, Listeria monocytogenes, Salmonella enteritidis, S. typhimurium, Shigella flexneri, Shigella dysenteriae, S. aureus- Additional ingredients (e.g. prebiotics) used during the fermentation could contribute to the antibacterial activity	Jiang et al. (2016)

Strain name (including the nomenclature of genus and species of that strain) used in the cited article was indicated.
Multiple strains within the same bacterial species were indicated by using the symbol “/”.