In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry

Abstract

BackgroundSelection of a microbial strain for the incorporation into food products requires in vitro and in vivo evaluations. A bacteriocin-producing lactic acid bacterium (LAB), Pediococcus acidilactici Kp10, isolated from a traditional dried curd was assessed in vitro for its beneficial properties as a potential probiotic and starter culture. The inhibitory spectra of the bacterial strain against different gram-positive and gram-negative bacteria, its cell surface hydrophobicity and resistance to phenol, its haemolytic, amylolytic and proteolytic activities, ability to produce acid and coagulate milk together with its enzymatic characteristics and adhesion property were all evaluated in vitro.Results P. acidilactici Kp10 was moderately tolerant to phenol and adhere to mammalian epithelial cells (Vero cells and ileal mucosal epithelium). The bacterium also exhibited antimicrobial activity against several gram-positive and gram-negative food-spoilage and food-borne pathogens such as Listeria monocytgenes ATCC 15313, Salmonella enterica ATCC 13311, Shigella sonnei ATCC 9290, Klebsiella oxytoca ATCC 13182, Enterobacter cloaca ATCC 35030 and Streptococcus pyogenes ATCC 12378. The absence of haemolytic activity and proteinase (trypsin) and the presence of a strong peptidase (leucine-arylamidase) and esterase-lipase (C4 and C8) were observed in this LAB strain. P. acidilactici Kp10 also produced acid, coagulated milk and has demonstrated proteolytic and amylolactic activities.ConclusionThe properties exhibited by P. acidilactici Kp10 suggested its potential application as probiotic and starter culture in the food industry.

In vitro Assessment of the Probiotic Properties and Bacteriocinogenic Potential of Pediococcus pentosaceus MZF16 Isolated From Artisanal Tunisian Meat “Dried Ossban”

“…An investigation conducted by Puniya et al ( 2016 ), in which, a Lactobacillus strain LHI7, exhibited values of 44.9 and 86.8% of adhesion to xylene and n-hexadecane. Results shown in this study are much higher than found in the research performed by Abbasiliasi et al ( 2017 ), where P. acidilactici Kp10 showed 46.9, 5.7, and 14.5% of affinity to xylene, ethyl acetate and n-hexadecane, respectively. High hydrophobicity is firmly linked to the glycoproteins on the bacterial surface while low hydrophobicity is associated to the presence of polysaccharides on the bacterial surface (Bellon-Fontaine et al, 1996 ).…”

“…Similar results have been found in the study of Vidhyasagar and Jeevaratnam ( 2012 ) in which P. pentosaceus VJ41 strain exhibited maximum aggregation of 89% revealing the clumping of cells. The aggregation potential of MZF16 is quite higher than the results presented in the work of Lee et al ( 2014 ) where the three studied Pediococcus strains showed aggregative abilities between 65.2 and 69.1%, than the study of Ilavenil et al ( 2016 ) with the P. pentosaceus KCC-23 strain (67.3% autoaggregation) and the research of Abbasiliasi et al ( 2017 ) in which P. acidilactici Kp10 (35.2% autoaggregation). Thus, it is difficult to articulate a standard rate for a high autoaggregation value for Pediococcus strains.…”

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

“…In the present study maximum affinity (33.33 ± 0%) was observed towards ethyl acetate ( Fig. 3B), an alkalic and monopolar solvent revealing oxidizing (acidic) nature of LAB 3 . The autoaggregation ability was maximum (77.68 ± 0.68%) and a gradual increase is reported after 24 h incubation at 37 °C (Table 1).…”

“…The beneficial properties like enzymatic activity, susceptibility or resistance to selected antibiotics associated with probiotic strains depend upon the source of isolation of the bacterial strain 2 . So it is very important to have an appropriate beneficial bacterial strain in food products as the variation in beneficial properties of bacterial strains are related to strain specificity 3 . Reports have suggested that P. acidilactici inhabit the entire digestive tract of humans due to their ability to survive in extreme range of pH, temperatures, and osmotic pressures.…”

“…P. acidilactici Kp10, an isolate from a traditional dried curd has an ability to be used into food products because of following properties viz. cell surface hydrophobicity, resistance to proteolytic activities, enzymatic and adhesion associated with it 3 . P. acidilactici M76 an isolate from Korean traditional rice wine, Makgeolli, was reported for production of exopolysaccharide and as antitumor, antioxidant, antiulcer, antibacterial, immune-stimulating, blood glucose-regulating, and UV radiation protective agent 9 .…”