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

Abstract

Pediococcus pentosaceus MZF16 has been isolated from artisanal Tunisian meat so called “Dried Ossban,” an original ecological niche, and identified by MALDI-TOF mass spectrometry and 16S rDNA sequencing. This bacterium showed a high tolerance to gastric stress conditions, and toward bile salts. P. pentosaceus MZF16 also demonstrated a hydrophobic surface profile (high adhesion to xylene), autoaggregation, and adhesive abilities to the human intestinal Caco-2/TC7 cell line. These properties may help the bacterium colonizing the gut. Furthermore, MZF16 was found to be resistant to gentamycin and chloramphenicol but did not harbor any transferable resistance determinants and/or virulence genes. The data also demonstrated absence of cytotoxicity of this strain. Conversely, P. pentosaceus MZF16 can slightly stimulate the immune system and enhance the intestinal epithelial barrier function. Moreover, this bacterium has been shown to be highly active against Listeria spp. due to bacteriocin production. Characterization of the bacteriocin by PCR amplification, sequencing and bioinformatic analyses revealed that MZF16 produces a bacteriocin 100% identical to coagulin, a pediocin-like inhibitory substance produced by Bacillus coagulans. To our knowledge, this is the first report that highlights the production of a pediocin 100% identical to coagulin in a Pediococcus strain. As coagulin, pediocin MZF16 has the consensus sequence YYGNGVXCXXXXCXVXXXXA (X denotes any amino acid), which confirms its belonging to class IIa bacteriocins, and its suitability to preserve foods from Listeria monocytogenes development. According to these results, P. pentosaceus MZF16 can be proposed as a probiotic and bioprotective agent for fermented foods, including Tunisian dry meat and sausages. Further investigations will aim to study the behavior of this strain in meat products as a component of functional food.

Draft Genome Sequence of Pediococcus pentosaceus MZF16, a Bacteriocinogenic Probiotic Strain Isolated from Dried Ossban in Tunisia

“…pentosaceus strain MZF16, recently isolated from dried ossban, an artisanal Tunisian dried meat prepared with sheep intestine, lung, heart, and meat cut into pieces and well mixed with salt and local spices. This original biotope was reported for the first time in two investigations led by Zommiti et al (6, 8). P.…”

“…These strains are used in industry as starter cultures for natural and controlled fermented foods (1–4). They have also been described as reliable candidates for food preservation, as they produce bacteriocins (5, 6) and possess interesting probiotic potential (7). Here, we report the draft genome sequence of P.…”

Pediococcus pentosaceus as probiotic with cholesterol-lowering ability

“…In another set of experiment, CFS was neutralized to pH 6.5 by 2 N sodium hydroxide (NaOH), then 20 μL of CFS were applied to each disk. The plates were incubated at 37 °C for 24 h and the zone of inhibition (mm) was measured and data interpretation referred to Zommiti et al (2018).…”

“…Thus, it is difficult to categorize the standard autoaggregation value for Pediococcus sp. (Zommiti et al, 2018).…”

“…Pediococcus sp. intrinsically is resistant to various groups of antibiotics, including βlactams, cephalosporins, aminoglycosides, glycopeptides, streptomycin, kanamycin, tetracycline, and sulfatrimethoprim (Zommiti et al, 2018). When resistance is intrinsic which acquired as the results of chromosomal mutation, probiotic bacteria do not constitute a safety concern because the antibiotic resistance is only passed onto the next generation via the organism's genetic material (Pereira et al, 2018).…”