Özet:

Nowadays, people are more sensitive to the relationship between health and nutrition and are more sensitive to healthy nutrition. In this sense, one of the main elements of healthy nutrition in recent years is probiotics. After scientific studies have proved the positive effects of probiotics on human health, products containing probiotics have begun to be introduced to the food market. While diets that support probiotics are recommended to today, there can also be practices that reduce the activity and number of probiotics in the food industry. It is also known that commonly consumed spices and some eatable plants are a potential source of antimicrobial substances that naturally have a small molecular weight. The idea of the increased demand for natural foods today, as well as the use of plants or extract in food production due to some functional and antimicrobial properties, is quite reversible. In addition, with the continuing COVID 19 pandemic, the unconscious and uncontrolled use of food supplements containing antimicrobial plant extract has also increased in an incredible size. However, they may also have antagonistic effects against probobiotic microorganisms found in food. In addition to its adverse effects on the beneficial microorganisms found in foods, if these plant-antimicrobial components reach column, probiotic microorganisms are always likely to damage bacteriostatic or bacteriosidal. In this study, the antimicrobial effects of anti-microbial compounds naturally found in spices and plants on probiotic bacteria have been collected.

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