Pediococcus pentosaceus NB-17 for probiotic use

Aims: The aim of our research was to select, identify and characterize an isolate of lactic acid bacteria to be considered as a vaginal probiotic. Methods and Results: Thirty-five isolates of Pediococcus spp. showed bacteriocinogenic activity against Listeria monocytogenes and the ability to survive in simulated vaginal fluid (SVF) at pH 4Á2. One isolate of Pediococcus spp. was selected and characterized to evaluate its safety before the use as vaginal probiotic. Pediococcus pentosaceus SB83 did not show the presence of virulence factors such as the production of gelatinase, lipase and DNase, haemolytic activity, nor the presence of virulence genes (genes esp, agg, gelE, efaAfm, efaAfs, cylA, cylB and cylM). Pediococcus pentosaceus SB83 was considered sensitive to chloramphenicol, gentamicin, streptomycin, kanamycin, erythromycin and ampicillin. This strain was considered resistant to tetracycline and vancomycin. Pediococcus pentosaceus SB83 was a biofilm producer at different pH values (4Á2, 5Á5 and 6Á5) in SVF and in de Man, Rogosa and Sharpe medium. Conclusions: The in vitro results provide a basis for the use of P. pentosaceus SB83 as a vaginal probiotic, to prevent colonization by L. monocytogenes in pregnant women. Significance and Impact of Study: The application of vaginal probiotics could have the potential for preventing vaginal infections and consequently reduce abortion and neonatal infections.

show abstract

“…have been used as probiotics in foods (Jonganurakkun et al . ; Ruiz‐Moyano et al . ), although it may also be used in other fields.…”

Section: Discussionmentioning

confidence: 99%

“…Pediococcus spp. have been used as probiotics in foods (Jonganurakkun et al 2008;Ruiz-Moyano et al 2011), although it may also be used in other fields. The antilisterial Pediococcus spp.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of characteristics ofPediococcusspp. to be used as a vaginal probiotic

et al. 2013

View full text Add to dashboard Cite

show abstract

“…P. pentosaceus in the starter culture mixture is responsible for lactic acid production during sausage fermentation (21). Moreover, P. pentosaceus is known to have probiotic health effects through its ability to lower cholesterol and control pathogenic microbes in food (16,23). S. carnosus and P. pentosaceus exhibited similar ability to hydrolyze SNG and form AIT.…”

Section: Resultsmentioning

confidence: 99%

Influence of NaCI and NaNO3 on Sinigrin Hydrolysis by Foodborne Bacteria

Herzallah

Lledó

Holley

2011

Journal of Food Protection

View full text Add to dashboard Cite

The glucosinolate sinigrin (SNG) is converted by endogenous plant myrosinase or by bacterial myrosinase-like activity to form the potent antimicrobial allyl isothiocyanate. In order to use SNG as a natural antimicrobial precursor in food, it became important to better understand the ability of bacteria to synthesize the enzyme(s) and understand factors influencing this synthesis at a constant SNG concentration. Eight spoilage, pathogenic, or starter culture bacteria were grown separately in medium containing individual or combined salts with SNG. SNG degradation by the bacteria and the formation of its major degradation product, allyl isothiocyanate, were followed for 12 days at 30 or 35°C. The bacterial strains varied in their ability to metabolize SNG, and this was enhanced by NaCl and/or NaNO(3). SNG hydrolysis took place after 4 days, and the greatest amount occurred by day 12. At 12 days, Escherichia coli O157:H7 showed the greatest capacity to hydrolyze SNG (45.3% degradation), followed by Staphylococcus carnosus (44.57%), while Pseudomonas fluorescens was not active against SNG. The ability of tested strains to metabolize SNG, in decreasing order, was as follows: Escherichia coli O157:H7 > Staphylococcus carnosus > Staphylococcus aureus > Pediococcus pentosaceus > Salmonella Typhimurium > Listeria monocytogenes > Enterococcus faecalis > Pseudomonas fluorescens.

show abstract

“…Pediococcus pentosaceus strains of the phylum Firmicutes and the family Lactobacillaceae originally have been isolated from plant materials, processed meats, and vegetable pickles (5, 6). Some Pediococcus pentosaceus strains were known as effective bacteria, such as bacteriocin producers (7, 8) and potential probiotic bacteria (6).…”

Section: Genome Announcementmentioning

confidence: 99%

“…Some Pediococcus pentosaceus strains were known as effective bacteria, such as bacteriocin producers (7, 8) and potential probiotic bacteria (6). …”

Section: Genome Announcementmentioning

confidence: 99%