Probiotic Potential of Pediococcus pentosaceus CRAG3: A New Isolate from Fermented Cucumber

Abstract

A novel strain of lactic acid bacterium isolated from fermented cucumber was selected due to its high glucansucrase activity. It was identified on the basis of 16S rRNA sequence analysis as Pediococcus pentosaceus CRAG3 (GenBank accession number JX679020). The isolate was round shaped, Gram positive, and catalase negative displaying typical features of lactic acid bacterium. It produced 145 ± 3.27 mg lactic acid per ml of cell-free supernatant. It showed ability to ferment carbohydrates such as sucrose, dextrose, and arabinose; showed resistance to antibiotics such as ciprofloxacin, kanamycin, vancomycin; displayed acid production in triple sugar iron agar test and non-motile nature. Interestingly, the isolate also displayed potential probiotic properties such as hydrophobicity, autoaggregation, coaggregation, and in vitro cell adhesion ability. It exhibited resistance against lysozyme and simulated gastric juice at pH 3.0 with 75 and 58% survival, respectively. It also showed tolerance toward 0.3%, w/v bile salts with 73% survival and ability to deconjugate bile salts. The isolate exhibited antibacterial activity and ability to utilize prebiotics such as inulin and raffinose. These results indicate both probiotic property and glucansucrase-producing ability of P. pentosaceus CRAG3.

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

“…P. pentosaceus MZF16 was sensitive to five antibiotics, resistant only to gentamycin, chloramphenicol, and vancomycin. Antibiotic susceptibility results are referred with reported strains of Pediococcus pentosaceus CRAG3 (Shukla and Goyal, 2014 ), P. pentosaceus KID7 (Damodharan et al, 2015 ), P. pentosaceus KCC-23 (Ilavenil et al, 2016 ), P. pentosaceus ID9 (Narayanan et al, 2017 ), P. pentosaceus ST65ACC (Cavicchioli et al, 2018 ), P. pentosaceus LJR1 (Ladha and Jeevaratnam, 2018 ), Shi et al ( 2018 ) with minor variations.…”

Características físico-químicas e microbiológicas do leite de ovelha e atividade antagonista de sua microbiota lática

“…Micro-organismos desse gênero podem ser isolados a partir de várias fontes como o solo, plantas, embutidos, picles, vinhos e queijos (Gurira & Buys, 2005;Todorov & Dicks, 2005;Di Cagno et al, 2009;Huang et al, 2009;Nieto-Lozano et al, 2009;Patel & Goyal, 2010). Possuem grande importância econômica na indústria de alimentos fermentados e como culturas starter em processos de fermentação de leite, carne, produtos vegetais e embutidos (Nassu et al, 2002;Giraffa, 2007;Shukla & Goyal, 2014).…”

“…O potencial tecnológico desse micro-organismo foi descrito por Semjonovs & Zikmanis (2008), demonstrando que esta BAL pode ser utilizada como uma cultura starter, para conferir mais atributos funcionais para alimentos fermentados. Shukla & Goyal (2014) descreveram o potencial probiótico de P. pentasaceus, a partir da resistência contra lisozima, suco gástrico, sais biliares, hibrofobicidade, autoagregação e atividade antibacteriana, sendo uma BAL com papel potencial para aplicações em alimentos funcionais. P. pentasaceus, também é considerado um patógeno oportunista, e tem sido implicado em raros casos de bacteremia em pacientes imunocomprometidos (Barros et al, 2001;Ludlow & Pasikhova, 2013).…”

Pediococcus pentosaceus as probiotic with cholesterol-lowering ability

“…Antimicrobial activity was evaluated based on Shukla and Goyal (2014) and Wang et al (2016). Briefly, the tested pathogenic bacteria (E. coli ATCC 25922, S. aureus ATCC 25923 and S. typhimurium ATCC 14028) were grown in NB medium and LAB was grown in MRS broth at 37 °C for 24 h. Then, the LAB culture was removed by centrifugation at 6000 × g, 4 °C for 10 min.…”

“…After the agar plates had been surface dried, sterilized paper disks were placed aseptically on the agar surface, then 20 μL of antibiotics solution which had been filter sterilized with 0.22 μm membrane filter were applied to each disk. After 24 h of incubation at 37 °C, the diameters of inhibition zone (mm) were measured and data interpretation referred to Shukla and Goyal (2014).…”