Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert

Ribeiro, Maria Carolina de Oliveira; Vandenberghe, Luciana Porto de Souza; Spier, Michele Rigon; Paludo, Kátia Sabrina; Soccol, Carlos Ricardo; Soccol, Vanete Thomaz

doi:10.1590/s1516-8913201402258

Cited by 15 publications

(13 citation statements)

References 29 publications

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“…Intrinsic resistance towards vancomycin is a trait reported in probiotic groups, belonging to Lactobacilli, Pediococci and Leuconostoc genera 29,30 . Resistance against vancomycin and cefotaxime in case of P. acidilactici B14 strain has been reported and vancomycin resistance gene is inherited in Pediococcus genus 13 .…”

Section: Discussionmentioning

confidence: 99%

“…In present study, P. acidilactici SMVDUDB2 has fulfilled an essential prerequisite ability of probiotic strain to survive in harsh GIT environment with survival rate higher than the literature reports (P. acidilactici B14) survival rate was 45.9% at pH 2.5; 72.4% in 0.3% bile salt concentration and 95.8% after passing through gastrointestinal tract viz. pH 4.0 13 .…”

Section: Discussionmentioning

confidence: 99%

“…MIC value of the potential probiotic LAB strain was 6% to inhibit the growth of Bacillus subtilis, Mycobacterium smegmatis, Staphylococcus aureus, and Proteus vulgaris while 8% of MIC was observed against Escherichia coli. The importance of organic acids as strong inhibitors against Gram negative bacteria has been reported, whereby the lactic acid acts as permeator of the outer membrane of these bacteria 13,21 .…”

Section: Probiotic Propertiesmentioning

confidence: 99%

“…Survival rate was determined at low pH (2.0 and 3.0), high bile salt concentration (0.3% and 0.5%) under simulated GIT conditions as per earlier reports 46,47 and a comparative study was carried out with standard probiotic bacterial strain MTCC 1408. Evaluation of pathogenicity factor was carried out by studying the lipolytic effect of the isolate 13 . Table 3.…”

Section: Purification and Characterization Of Phytase Enzyme Partialmentioning

confidence: 99%

“…Strains of Pediococcus reported for production of bacteriocins include P. acidilactici Kp10 3 and P. acidilactici 12 . P. acidilactici with the capacity for the production of antimicrobial peptide and interesting properties such as resistance to heat, cold, pH and proteolytic treatments have given tremendous importance to the strain 13 . P. acidilactici B14 strain has shown resistance to vancomycin and the gene is considered to be inherent in Pediococcus genus 13 but in some strains P. acidilactici Kp10 3 the strain was found to be susceptible to vancomycin.…”

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confidence: 99%

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Probiotic properties of a phytase producing Pediococcus acidilactici strain SMVDUDB2 isolated from traditional fermented cheese product, Kalarei

Bhagat

Raina

Kumar

et al. 2020

Sci Rep

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The nutritional challenge faced by the monogastric animals due to the chelation effects of phytic acid, fuel the research on bioprospecting of probiotics for phytase production. Pediococcus acidilactici SMVDUDB2 isolated from Kalarei, exhibited extracellular phytase activity of 5.583 U/mL after statistical optimization of fermentation conditions viz. peptone (1.27%); temperature (37 °C); pH (6.26) and maltose (1.43%). The phytase enzyme possessed optimum pH and temperature of 5.5 and 37 °C, respectively and was thermostable at 60 °C. The enzyme was purified 6.42 fold with a specific activity of 245.12 U/mg with hydrophobic interaction chromatography. The purified enzyme had K m and V max values of 0.385 mM and 4.965 μmol/min respectively, with sodium phytate as substrate. The strain depicted more than 80% survival rate at low pH (pH 2.0, 3.0), high bile salt concentration (0.3 and 0.5%), after gastrointestinal transit, highest hydrophobicity affinity with ethyl acetate (33.33 ± 0%), autoaggregation (77.68 ± 0.68%) as well as coaggregation (73.57 ± 0.47%) with Staphylococcus aureus (MTCC 3160). The strain exhibited antimicrobial activity against Bacillus subtilis (MTCC 121), Mycobacterium smegmatis (MTCC 994), Staphylococcus aureus (MTCC 3160), Proteus vulgaris (MTCC 426), Escherichia coli (MTCC 1652) and Lactobacillus rhamnosus (MTCC 1408). The amount of exopolysaccharide produced by the strain was 2 g/L. This strain having the capability of phytate degradation and possessing probiotic traits could find application in food and feed sectors.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Probiotic Propertiesmentioning

confidence: 99%

Section: Purification and Characterization Of Phytase Enzyme Partialmentioning

confidence: 99%

mentioning

confidence: 99%

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Probiotic properties of a phytase producing Pediococcus acidilactici strain SMVDUDB2 isolated from traditional fermented cheese product, Kalarei

Bhagat

Raina

Kumar

et al. 2020

Sci Rep

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Genome sequences and functional analysis of Levilactobacillus brevis LSF9-1 and Pediococcus acidilactici LSF1-1 from fermented fish cake (Som-fak) with gamma-aminobutyric acid (GABA) production

Phuengjayaem,

Pakdeeto,

Kingkaew

et al. 2023

Funct Integr Genomics

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Antibiotic susceptibility profile of Pediococcus spp. from diverse sources

et al. 2018

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The aim of the present study was to assess the antibiotic susceptibility profile of Pediococcus strains from diverse sources. From a total of 115 dairy and non-dairy samples, 40 Pediococcus strains were isolated. Their biochemical and molecular characterization confirmed them as P. pentosaceus and P. acidilactici. All the 40 identified isolates were evaluated for antibiotic susceptibility using disc diffusion assay against a total of 20 antibiotics. The isolates exhibited varied range of responses towards the antibiotics depending on the strain type, source and location of isolation. All the isolates were either sensitive or intermediate resistant to amoxycillin, erythromycin, ceftriaxone, cloxacillin, cefoperazone, penicillin, netillin, gentamycin and chloramphenicol. Resistance towards vancomycin and nalidixic acid was exhibited by most of the isolates. A total of 16 strains belonging to dosa batter (n = 4; n = number of isolates), fermented vegetables (n = 4), fermented grape juice (n = 4), idly batter (n = 3) and the only isolate from butter milk exhibited sensitivity/intermediate towards 80-90% of the studied antibiotics. No considerable difference in susceptibility pattern was observed between the two Pediococcus species, i.e., P. pentosaceus and P. acidilactici. Overall, the maximum resistance was exhibited by isolates belonging to silage (Sil-2; 50%) followed by cow milk (PD-41), dosa batter (8-PD) and human isolate (PD-45) which showed resistance towards 40% of studied antibiotics. The susceptibility profiling of Pediococcus strains will be helpful in their safer selection for future food and feed applications.

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Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert

Abstract: ABSTRACT

Cited by 15 publications

References 29 publications

Probiotic properties of a phytase producing Pediococcus acidilactici strain SMVDUDB2 isolated from traditional fermented cheese product, Kalarei

Probiotic properties of a phytase producing Pediococcus acidilactici strain SMVDUDB2 isolated from traditional fermented cheese product, Kalarei

Genome sequences and functional analysis of Levilactobacillus brevis LSF9-1 and Pediococcus acidilactici LSF1-1 from fermented fish cake (Som-fak) with gamma-aminobutyric acid (GABA) production

Antibiotic susceptibility profile of Pediococcus spp. from diverse sources

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