Probiotic properties of a phytase producing Pediococcus acidilactici strain SMVDUDB2 isolated from traditional fermented cheese product, Kalarei

Abstract

The nutritional challenge faced by the monogastric animals due to the chelation effects of phytic acid, fuel the research on bioprospecting of probiotics for phytase production. Pediococcus acidilactici SMVDUDB2 isolated from Kalarei, exhibited extracellular phytase activity of 5.583 U/mL after statistical optimization of fermentation conditions viz. peptone (1.27%); temperature (37 °C); pH (6.26) and maltose (1.43%). The phytase enzyme possessed optimum pH and temperature of 5.5 and 37 °C, respectively and was thermostable at 60 °C. The enzyme was purified 6.42 fold with a specific activity of 245.12 U/mg with hydrophobic interaction chromatography. The purified enzyme had K m and V max values of 0.385 mM and 4.965 μmol/min respectively, with sodium phytate as substrate. The strain depicted more than 80% survival rate at low pH (pH 2.0, 3.0), high bile salt concentration (0.3 and 0.5%), after gastrointestinal transit, highest hydrophobicity affinity with ethyl acetate (33.33 ± 0%), autoaggregation (77.68 ± 0.68%) as well as coaggregation (73.57 ± 0.47%) with Staphylococcus aureus (MTCC 3160). The strain exhibited antimicrobial activity against Bacillus subtilis (MTCC 121), Mycobacterium smegmatis (MTCC 994), Staphylococcus aureus (MTCC 3160), Proteus vulgaris (MTCC 426), Escherichia coli (MTCC 1652) and Lactobacillus rhamnosus (MTCC 1408). The amount of exopolysaccharide produced by the strain was 2 g/L. This strain having the capability of phytate degradation and possessing probiotic traits could find application in food and feed sectors.

Inhibition of acetic acid-induced colitis in rats by new Pediococcus acidilactici strains, vitamin producers recovered from human gut microbiota

“…For assessment their safety, they were tested for susceptibility to ten antibiotics where they showed susceptibility or intermediate to seven antibiotics; the gram-positive spectrum antibiotic erythromycin, the broad-spectrum antibiotics tetracycline and the aminoglycosides gentamicin, amoxicillin and co-trimoxazole in addition to kanamycin and chloramphenicol these results are in agreement to previous results on LAB [48,49]. They all were resistant only three antibiotics; vancomycin in agreement to the results obtained by Singla et al [50] and Bhagat et al [45] in addition to ampicillin, ciprofloxacin.…”

“…revealed that all of them belong to P. acidilactici strains available in the database by 100% identical. Our three strains named as P. acidilactici WNMY01, P. acidilactici WNMY02 and P. acidilactici WNMY03 met the probiotic criteria by expressing tolerance to alkaline condition (pH 9.0) 95% survival and to bile salt by giving > 90% survival to 0.7% bile salt for 24 hours and > 50% survival to 2% bile salt for 3 h these results are competing to P. acidilactici B14 showed 72.4% in 0.3% bile salt [44] while P. acidilactici SMVDUDB2 showed 80% at 0.3% -0.5% bile salt [45]. Furthermore, our three strains showed antibacterial activity against the four tested bacteria; the gram positive (B. subtilis and S. aureus) as well as the gram negative (E. coli and P. aeruginosa).…”

Genomic Insight into Pediococcus acidilactici HN9, a Potential Probiotic Strain Isolated from the Traditional Thai-Style Fermented Beef Nhang

“…Pediococcus acidilactici strains have been widely studied in food and feed applications. For instance, P. acidilactici SMVDUDB2 [ 14 ] was found to be capable of phytate degradation and to possess probiotic traits, which can be useful in food and feed applications. Interestingly, probiotic P .…”

“…It has long been known that the use of starter culture in fermented foods in order to improve the quality and produce safe food compared with spontaneous fermentation. P. acidilactici strains have key enzymes involved in homo-fermentation including D- and L- lactate dehydrogenases [ 14 ]. Therefore, they can quickly produce lactic acid to reduce fermentation time.…”

Probiotics in the dairy industry—Advances and opportunities

“…Resistance against bile acid and low pH, ability to adhere to the mouse intestinal epithelium cells, and protective role against the invasion of Salmonella in mouse liver and spleen Chiu et al, 2008 Dairy products (fermented and nonfermented) Pediococcus acidilactici SMVDUDB2 Kalarei, a fermented cheese product 80% survival rate at pH 2.0 and 3.0 and 0.3% bile salt concentration, high hydrophobicity affinity (33%) with ethyl acetate, autoaggregation (77.6%), antibacterial activity against Bacillus subtilis, Mycobacterium smegmatis, Staphylococcus aureus, Proteus vulgaris, and Escherichia coli, and EPS production (2 g/L) Bhagat et al, 2020 Enterococcus lactis…”