In vitro evaluation of the probiotic attributes of two pediococci strains producing pediocin PA-1 with selective potency as compared to nisin

Garsa, Anita Kumari; Kumariya, Rashmi; Kumar, Anil; Lather, Puja; Kapila, Suman; Sood, S. K.; Kapasiya, Meena

doi:10.1007/s00217-014-2243-7

Cited by 7 publications

(2 citation statements)

References 41 publications

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“…Beyond technological importance, strains of pediococci also act as safe probiotics (Singla et al 2017). Due to this techno-functionality, pediococci are used either as starter, non-starter or adjunct probiotic cultures in vegetables, meat, sausages, silage, milk and milk products (Gurira and Buys 2005;Papagianni and Anastasiadou 2009;Yuksekdag and Aslim 2010;Garsa et al 2014;Porto et al 2017).…”

Section: Introductionmentioning

confidence: 99%

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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Section: Introductionmentioning

confidence: 99%

Antibiotic susceptibility profile of Pediococcus spp. from diverse sources

et al. 2018

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“…This study validates the claim that LAB from fermented sorghum products may show bacteriocidal activity resulting from antibacterial peptides [4] . Bacteriocin from the PB2 was purified and characterized using enzymology and biotechnology techniques [37] . A 2-step purification using 80% NH 4 (SO 4 ) 2 , and Carboxymethyl-Sephadex G-50 column chromatography was used to achieve a 12.62% purification fold and 13.3% yield of bacteriocin PB2.…”

Section: Discussionmentioning

confidence: 99%