## 3 Results
### Antagonistic Activity of Lactic Acid Bacteria
The highest anti-staphylococcal potential (33-38-mm growth inhibition zone) was demonstrated by the systems consisting of all tested extracts (both crude and purified) with the culture of _Levilactobacillus brevis_ LOCK 0992, a combination of crude extracts (both ethanol and acetone) with the culture of _Levilactobacillus brevis_ LOCK0944. The same anti-staphylococcal potential was observed in the culture of _Levilactobacillus brevis_ LOCK0980 bacteria with the addition of purified acetone extract and the culture of _Lacticaseibacillus phorus_ LOCK 0943 bacteria with crude ethanol extract. On the other hand, the lowest antimicrobial potential in relation to the _S. haemolyticus_ R2A strain (growth inhibition zone: 21-28 mm) was observed in the systems consisting of _Levilactobacillus brevis_ MG451814 bacterial cultures with the addition of acetone extracts (crude and purified) and purified ethanol extract, as well as in combining the culture of _Levilactobacillus brevis_ LOCK0980 or crude extracts (acetone and ethanol) and the culture of _Lactobacillus acidophilus_ LOCK 0928 with purified acetone extract and crude ethanol extract. All tested extracts used to create the LR systems based on the _Levilactobacillus brevis_ MG451814 bacterial culture showed antagonistic activity (21-28-mm growth inhibition zone), although the stock culture did not show anti-staphylococcal properties. Moreover, in the vast majority of cases (24/28), the addition of extracts resulted in a statistically significant increase in the anti-staphylococcal properties compared with the anti-staphylococcal properties of the stock culture (Figure 2  
Figure 2: The changes in the zones of growth inhibition of _Staphylococcus_ bacteria under the influence of polyphenols contained in the _Rosa rugosa_ Thumb. pseudo-fruit pomace extracts. The control sample was the anti-staphylococcal properties of lactic acid bacteria without the addition of _Rosa_ spp. extracts (AC = crude water-acetone extract, AP = purified water-acetone extract, EC = crude water-ethanol extract, and EP = purified water-ethanol extract). Strains: _Lactobacillus acidophilus_ LOCK 0928, _Lacticaseibacillus phamous_ LOCK 0943, _Levilactobacillus brevis_ LOCK 0944, _Lacticaseibacillus casei_ LOCK 0979, _Levilactobacillus_ brevis_ LOCK 0980, _Levilactobacillus brevis_ LOCK 0980, _Levilactobacillus brevis_ LOCK 0992, _Levilactobacillus brevis_ MG451814, _S. epidermidis_ R1A, _S. haemolyticus_ R2A, _S. saprophyticus_ R3A, and _S. saprophyticus_ S1A, _S. aureus_ S2A. The selected symbols show the difference in the size of the zone: “\(\downarrow\)\" = growth inhibition zone after using the LR system, lower than in the case of control culture; “\(\uparrow\)\" = growth inhibition zone after the application of the environmental LR system, higher than in the case of the control culture; and “=” = the zone of inhibition of growth after the application of the LR system, the same as in the case of control culture. Statistically significant changes are marked by different colors: \(\blacksquare\) = statistically significant reduction in the size of the growth inhibition zone in the LR systems; \(\blacksquare\) = statistically significant increase in the size of the zones of growth inhibition in the LR systems; \(\blacksquare\) = no statistically significant differences in the size of the growth inhibition zones. and Table A2, Appendix A). On the other hand, a statistically significant reduction in the antagonistic properties was observed only in the case of combining ethanol extracts with the _Lactobacillus acidophilus_ LOCK0928 culture. The studies of the antagonistic properties of the LR systems in the case of the _S. saprophyticus_ R3A strain showed that the systems consisting of the _Lactobacillus acidophilus_ LOCK 0928 strain (26-29-mm growth inhibition zone) and the systems constructed on the basis of the _Levilactobacillus brevis_ LOCK 0992 strain (inhibition zone: 27-29 mm) were characterized by the highest antagonistic activity (Figure 1e,f).