Pediococcus spp.: An important genus of lactic acid bacteria and pediocin producers

Porto, Maria Carolina Wanderley; Kuniyoshi, Taís M.; Azevedo, Pamela de Souza de Oliveira; Vítolo, Michele; Oliveira, Ricardo Pinheiro de Souza

doi:10.1016/j.biotechadv.2017.03.004

Cited by 176 publications

(129 citation statements)

References 124 publications

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“…While strain HY2, which is of the Pediococus acidilacticis species, recorded excellent results in reducing pH as well as in other fermentation parameters in sweet sorghum. Pediococcuspentosaceus and Pediococcus acidilactici are the main species used in fermentation processes as astarter (co-culture) for avoiding contamination [21] even though the strain Pediococcusclaussenii was not studied as a starter intensively and in our study showed good fermentation characteristics. Previously researchers found that the homolactic fermentation such as pediccouss acidacticicii stable for low WSC forages [53].…”

Section: Discussionmentioning

confidence: 71%

“…LAB fermentation contributes beneficially in food processing technology and the quality of the end-products such as flavour, shelf-life and safety and sensory profile of the final products [14][15][16][17][18][19][20]. LAB from the genera Lactobacillus, Bifidobacterium and Pediococcus are commonly classified as probiotics [21]. The species Lactobacillus plantarum characterized by rapid productive of lactic acid and tolerant to acidity which was wildly applied to enhance the forage fermentation.…”

Section: Introductionmentioning

confidence: 99%

“…The species Lactobacillus plantarum characterized by rapid productive of lactic acid and tolerant to acidity which was wildly applied to enhance the forage fermentation. While Pediococcusacidilactici is identified describes as rapid productive to lactic acid and faster growing than Lactobacillus, though it adapts for a wild range of temperatures [21][22][23].…”

Section: Introductionmentioning

confidence: 99%

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Fermentation Characteristics of Lactobacillus Plantarum and Pediococcus Species Isolated from Sweet Sorghum Silage and Their Application as Silage Inoculants

et al. 2019

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This study aims to evaluate the fermentation characteristics of Lactobacillus plantarum and Pediococcus spp isolated from sweet sorghum silage to enhance the fermentation quality of Napier grass and sweet sorghum silage. Based on molecular 16S ribosomal ribonucleic identification the isolated strains were phylogenetically related to Lactobacillus plantarum (HY1), Pediococcus acidilactici (HY2) and Pediococcus claussenii (HY3). Strains HY1, HY2 and HY3 and commercial bacteria Lactobacillus plantarum, Ecosyl; (MTD\1( were ensiled with sweet sorghum and Napier grass and the non-inoculated grasses, have been arranged in a completely randomized experimental design in a 5 (inoculants) × 3 (ensiling periods). In both grasses, the fermentation characteristics chemical composition and microbial population were assessed at 5–30 and 90 days of ensiling. The results showed that the effect of addition inoculants significantly reduced (p < 0.05) the pH, ammonia-N, acetic acid and undesirable microbial population and increased (p < 0.05) lactic acid and lactic acid bacteria counting when compared to the control. The effect of ensiling days on silage quality through the increasing lactic acid, acetic acid, ammonia-N, propionic acid and butyric acid whereas decreasing pH and water-soluble carbohydrates and microbial counts. In both sweet sorghum and Napier silage treated with isolated strains showed the best results in silage quality. The HY3 belongs to Pediococcus claussenii was not extensively studied in silage but it has shown good fermentation quality which strongly recommended to apply as probiotic.

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Section: Discussionmentioning

confidence: 71%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Fermentation Characteristics of Lactobacillus Plantarum and Pediococcus Species Isolated from Sweet Sorghum Silage and Their Application as Silage Inoculants

et al. 2019

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“…Pediococcus acidilactici related lactic acid bacteria have been applied in the area of food and clinical practice due to their excellent capacity for bacteriocin production (Porto et al, 2017). It has been reported that two Pediococcus strains have positive effects on growth performance and nutrient digestibility of lambs around the weaning period (Saleem et al, 2017).…”

Section: Tablementioning

confidence: 99%

Proceedings of the 10th International Symposium on the Nutrition of Herbivores

Giger-Reverdin¹,

Sauvant²

2018

Advances in Animal Biosciences

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“…The industrial importance of LAB is further demonstrated by their status generally recognized as safe (GRAS) (Fan, Song, 2013). Additionally, lactic acid and other metabolic products produced by LAB contribute to the organoleptic and textural profile, as well as shelf life of food products (Ross, Morgan, Hill, 2002), especially the ones produced from fermented milk cultures concerning the control of foodborne pathogens (Porto et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Importance of the agar-media in the evaluation of bacteriocin activity against the same test-microorganisms

Azevedo

Molinari

Oliveira

2018

Braz. J. Pharm. Sci.

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Bacteriocins are peptides produced by various species of bacteria, especially lactic acid bacteria, which exhibit a large spectrum of action against spoilage bacteria and foodborne pathogens. Successful application of techniques for quantitative or qualitative bacteriocin determination relies not only on the sensitivity of the test-microorganisms, but also on the agar-medium employed. Cell free supernatants are routinely used to preliminary screen for antimicrobial activity of bacteria by means of the agar well diffusion method, but the supernatant may also include other molecules (such as medium components and/or intracellular compounds) accidentally released during cell free supernatant preparation, which may interfere with the assay. Reproducibility of bacteriocin activity against the same test-microorganisms is an important factor to be considered. Unfortunately, no specific information about bioassays standardization to determine bacteriocin activity is available in the literature. In this work, growth inhibition by means of the agar well diffusion assays were carried out on different agar-media showing a strong dependence on the agar-medium used, indicating that the inhibitory effects could also depend on the diffusion of exudates that are included in the cell-free supernatant. The results presented in this communication show that selection of the agar-medium is crucial for the bioassay response.

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Pediococcus spp.: An important genus of lactic acid bacteria and pediocin producers

Cited by 176 publications

References 124 publications

Fermentation Characteristics of Lactobacillus Plantarum and Pediococcus Species Isolated from Sweet Sorghum Silage and Their Application as Silage Inoculants

Fermentation Characteristics of Lactobacillus Plantarum and Pediococcus Species Isolated from Sweet Sorghum Silage and Their Application as Silage Inoculants

Proceedings of the 10th International Symposium on the Nutrition of Herbivores

Importance of the agar-media in the evaluation of bacteriocin activity against the same test-microorganisms

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