The Culture of Pediococcus pentosaceus T1 Inhibits Listeria Proliferation in Salmon Fillets and Controls Maturation of Kimchi

Abstract

SummaryThe objective of this study is to evaluate the antilisterial eff ect of Pediococcus pentosaceus T1, which was isolated from kimchi, and to assess its potential for extending the shelf life of salmon and kimchi. Pediococcus pentosaceus T1 culture eff ectively inhibited proliferation of Listeria monocytogenes in a dose-dependent manner in a salmon-based medium. Antilisterial eff ect of the culture was stronger than that of nisin, an antibacterial peptide, as evidenced by lower minimum inhibitory concentration value (20 mg/mL) compared to nisin (over 20 mg/mL). P. pentosaceus T1 culture also eff ectively inhibited the growth of Listeria in salmon fi llet. In particular, the culture (6 g per 100 mL) showed a stronger inhibitory eff ect than sodium hypochlorite (0.2 mg/mL), a disinfectant used in food processing. In kimchi fermentation, the treatment with P. pentosaceus T1 culture suppressed changes of acidity and pH during maturation. The inhibitory eff ect of the culture on kimchi lactic acid bacteria, which include Leuconostoc mesenteroides and Lactobacillus sakei, led to a drastic decrease in maturation rates of kimchi. Moreover, sensory test on kimchi treated with P. pentosaceus T1 showed that the culture improved overall acceptability of kimchi, which can be observed in higher scores of sourness, texture, off -fl avour and mouthfeel compared with untreated kimchi. The results of this study suggest that kimchi-derived P. pentosaceus T1 could be a potential antilisterial agent in fi sh products as well as a starter to control overmaturation of kimchi.

New strain of Pediococcus pentosaceus alleviates ethanol-induced liver injury by modulating the gut microbiota and short-chain fatty acid metabolism

“…Staphylococcus is an important pathogen that causes infection in patients with alcoholic liver cirrhosis and increases the risk of mortality[ 36 ]. According to a previous study, antimicrobial substances from P. pentosaceus are effective at inhibiting pathogenic Staphylococcus [ 37 ]. Consistent with this finding, the relative abundance of Staphylococcus was significantly decreased after P. pentosaceus supplementation in the present study.…”

Pediococcus pentosaceus, a future additive or probiotic candidate

“…Notably, P. pentosaceus acts as a food additive, providing improved flavour by elevating the concentration of short-chain fatty acids (SCFAs) [ 10 ] and the protein hydrolysis of meat [ 11 ]. Jang et al [ 12 ] found that P. pentosaceus T1 improved texture, sourness and other organoleptic senses and thus could be a starter for original kimchi. Through suppressing LAB, P. pentosaceus T1 delayed the maturation of kimchi to improve its utility.…”

“…Several strains of P. pentosaceus have been shown to restrict the growth of Listeria spp., such as P. pentosaceus LJR1 [ 78 ] and P. pentosaceus ATCC 43,200 [ 79 ]. For instance, P. pentosaceus T1 showed better antilisterial ability in fish products than a disinfectant and nisin, which are famous for their antibacterial abilities [ 12 ]. Yuksekdag and Aslim [ 21 ] found that five strains of Pediococcus spp.…”

Culture Dependent and Independent Analysis of Potential Probiotic Bacterial Genera and Species Present in the Phyllosphere of Raw Eaten Produce

“…P. pentosaceus also belongs to the Lactobacillaceae . Its probiotic activity is documented [70] and bacteriocins produced by its strains are able to inhibit the growth of pathogens like Listeria monocytogenes [68,69]. Pediococci have been found residing in or on plants [71,87] and the occurrence of this species in phyllosphere samples of four plant species points to a wide-spread distribution with an extensive host range.…”