Production and evaluation of probioticated mango juice using Pediococcus pentosaceus and Pediococcus acidilactici during storage at different temperature

A collection comprising 14 isolates of Pediococcus pentosaceus and one Pediococcus acidilactici from the fermentation of caper fruits was studied. All isolates showed very similar fermentation profiles and produced a limited number of exoenzymes. All isolates carried large plasmids of diverse sizes between 20 and 55 kb, while some also contained smaller plasmids between 10 and 16 kb. Cluster analysis of plasmid profiles revealed four main groups with various degrees of similarities. All amino acid decarboxylation tests were negative, suggesting that pediococci are not involved in generation of biogenic amines. None of the isolates showed hemolytic activity. Antimicrobial resistance tests revealed that all isolates were sensitive to 11 different antimicrobials while being resistant to ciprofloxacin (MIC ≥2 mg/liter) and intrinsically resistant to vancomycin (MIC ≥16 mg/liter) and teicoplanin (MIC ≥16 mg/liter).

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Autolytic activity and pediocin-induced lysis in Pediococcus acidilactici and Pediococcus pentosaceus strains

Journal of Applied Microbiology ◽

10.1046/j.1365-2672.2003.01868.x ◽

2003 ◽

Vol 94 (4) ◽

pp. 561-570 ◽

Cited By ~ 42

Author(s):

D. Mora ◽

F. Musacchio ◽

M.G. Fortina ◽

L. Senini ◽

P.L. Manachini

Keyword(s):

Pediococcus Acidilactici ◽

Pediococcus Pentosaceus ◽

Autolytic Activity

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Antimicrobial properties of Pediococcus acidilactici and Pediococcus pentosaceus isolated from silage

Journal of Applied Microbiology ◽

10.1111/jam.15205 ◽

2021 ◽

Author(s):

Joanna Ivy Irorita Fugaban ◽

Jorge Enrique Vazquez Bucheli ◽

Yu Jin Park ◽

Dong Ho Suh ◽

Eun Sung Jung ◽

...

Keyword(s):

Antimicrobial Properties ◽

Pediococcus Acidilactici ◽

Pediococcus Pentosaceus

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Safety and beneficial properties of bacteriocinogenic Pediococcus acidilactici and Pediococcus pentosaceus isolated from silage

Letters in Applied Microbiology ◽

10.1111/lam.13562 ◽

2021 ◽

Author(s):

Joanna Ivy Irorita Fugaban ◽

Jorge Enrique Vazquez Bucheli ◽

Bobae Kim ◽

Wilhelm Heinrich Holzapfel ◽

Svetoslav Dimitrov Todorov

Keyword(s):

Pediococcus Acidilactici ◽

Pediococcus Pentosaceus

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Catabolism of Serine by Pediococcus acidilactici and Pediococcus pentosaceus

Applied and Environmental Microbiology ◽

10.1128/aem.03085-12 ◽

2012 ◽

Vol 79 (4) ◽

pp. 1309-1315 ◽

Cited By ~ 21

Author(s):

Stefan Irmler ◽

Tharmatha Bavan ◽

Andrea Oberli ◽

Alexandra Roetschi ◽

René Badertscher ◽

...

Keyword(s):

Pediococcus Acidilactici ◽

Gene Encoding ◽

Pediococcus Pentosaceus ◽

Content Type ◽

Cell Extracts ◽

Serine Dehydratase ◽

Mutant Strains ◽

Amino Acid Profiles ◽

Culture Supernatants ◽

Dehydratase Activity

ABSTRACTThe ability to produce diacetyl from pyruvate andl-serine was studied in various strains ofPediococcus pentosaceusandPediococcus acidilacticiisolated from cheese. After being incubated on both substrates, onlyP. pentosaceusproduced significant amounts of diacetyl. This property correlated with measurable serine dehydratase activity in cell extracts. A gene encoding the serine dehydratase (dsdA) was identified inP. pentosaceus, and strains that showed no serine dehydratase activity carried mutations that rendered the gene product inactive. A functionaldsdAwas cloned fromP. pentosaceusFAM19132 and expressed inEscherichia coli. The purified recombinant enzyme catalyzed the formation of pyruvate froml- andd-serine and was active at low pH and elevated NaCl concentrations, environmental conditions usually present in cheese. Analysis of the amino acid profiles of culture supernatants fromdsdAwild-type anddsdAmutant strains ofP. pentosaceusdid not show differences in serine levels. In contrast,P. acidilacticidegraded serine. Moreover, this species also catabolized threonine and produced alanine and α-aminobutyrate.

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Extracellular Proteolytic Activity and Amino Acid Production by Lactic Acid Bacteria Isolated from Malaysian Foods

International Journal of Molecular Sciences ◽

10.3390/ijms20071777 ◽

2019 ◽

Vol 20 (7) ◽

pp. 1777 ◽

Cited By ~ 7

Author(s):

Cui Jin Toe ◽

Hooi Ling Foo ◽

Teck Chwen Loh ◽

Rosfarizan Mohamad ◽

Raha Abdul Rahim ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Genetically Engineered ◽

Pediococcus Acidilactici ◽

Producer Strain ◽

Pediococcus Pentosaceus ◽

Genetically Engineered Microorganisms ◽

Protein Molecules ◽

Proteolytic Activities ◽

Ph Conditions

Amino acids (AAs) are vital elements for growth, reproduction, and maintenance of organisms. Current technology uses genetically engineered microorganisms for AAs production, which has urged the search for a safer food-grade AA producer strain. The extracellular proteolytic activities of lactic acid bacteria (LAB) can be a vital tool to hydrolyze extracellular protein molecules into free AAs, thereby exhibiting great potential for functional AA production. In this study, eight LAB isolated from Malaysian foods were determined for their extracellular proteolytic activities and their capability of producing AAs. All studied LAB exhibited versatile extracellular proteolytic activities from acidic to alkaline pH conditions. In comparison, Pediococcus pentosaceus UP-2 exhibited the highest ability to produce 15 AAs extracellularly, including aspartate, lysine, methionine, threonine, isoleucine, glutamate, proline, alanine, valine, leucine, tryptophan, tyrosine, serine, glycine, and cystine, followed by Pediococcus pentosaceus UL-2, Pediococcus acidilactici UB-6, and Pediococcus acidilactici UP-1 with 11 to 12 different AAs production detected extracellularly. Pediococcus pentosaceus UL-6 demonstrated the highest increment of proline production at 24 h of incubation. However, Pediococcus acidilactici UL-3 and Lactobacillus plantarum I-UL4 exhibited the greatest requirement for AA. The results of this study showed that different LAB possess different extracellular proteolytic activities and potentials as extracellular AA producers.

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Identification of Pediococcus acidilactici and Pediococcus pentosaceus based on 16S rRNA and ldhD gene-targeted multiplex PCR analysis

FEMS Microbiology Letters ◽

10.1111/j.1574-6968.1997.tb12575.x ◽

2006 ◽

Vol 151 (2) ◽

pp. 231-236 ◽

Cited By ~ 50

Author(s):

Diego Mora ◽

Maria Grazia Fortina ◽

Carlo Parini ◽

Pier Luigi Manachini

Keyword(s):

16S Rrna ◽

Multiplex Pcr ◽

Pcr Analysis ◽

Pediococcus Acidilactici ◽

Pediococcus Pentosaceus

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Effects of Lactobacillus plantarum, Pediococcus acidilactici, and Pediococcus pentosaceus on the Growth of Listeria monocytogenes and Salmonella on Alfalfa Sprouts

Journal of Food Protection ◽

10.4315/0362-028x.jfp-18-391 ◽

2019 ◽

Vol 82 (3) ◽

pp. 522-527 ◽

Cited By ~ 2

Author(s):

FRANCA ROSSI ◽

AMANDA LATHROP

Keyword(s):

Listeria Monocytogenes ◽

Lactobacillus Plantarum ◽

High Temperatures ◽

Pediococcus Acidilactici ◽

Low Light ◽

Pediococcus Pentosaceus ◽

Initial Concentration ◽

Seedling Length ◽

Survival And Growth ◽

Alfalfa Sprouts

ABSTRACT The germination conditions of sprouted vegetables consisting of relatively high temperatures and humidity, low light, and abundance of nutrients are ideal for pathogen survival and growth. The continual occurrence of outbreaks and recalls associated with sprout vegetables indicate additional measures are needed to improve product safety. The objective of this study was to evaluate the efficacy of a mixture of Lactobacillus plantarum, Pediococcus acidilactici, and Pediococcus pentosaceus (LPP) against Listeria monocytogenes and Salmonella on alfalfa sprouts during 5 days of sprouting at 20°C and its influence on sprout quality. Alfalfa seeds were inoculated with L. monocytogenes or Salmonella (each at 1 and 3 log CFU/g) and LPP (7 log CFU/g). Populations of LPP were maintained at 7.5 to 8.0 log CFU/g throughout sprouting. LPP had a significant effect on the growth of L. monocytogenes and Salmonella (P < 0.05). After 5 days of sprouting, populations of L. monocytogenes at an initial concentration of 1 and 3 log CFU/g of seeds treated with LPP were approximately 4.5 and 1.0 log CFU/g less than the untreated seeds, respectively. Populations of Salmonella at an initial concentration of 1 and 3 log CFU/g were 1.0 log CFU/g less than the control. LPP did not compromise the yield, seedling length, or pH of the sprouts.

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