The genus Pediococcus

Franz, Charles M. A. P.; Endo, Akihito; Abriouel, Hikmate; Reenen, Carol A. van; Gálvez, Antonio; Dicks, Leon M. T.

doi:10.1002/9781118655252.ch21

Cited by 21 publications

(25 citation statements)

References 135 publications

(178 reference statements)

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“…Several reports have shown that LAB are generally resistant to various antibiotics (Temmerman et al, 2003 ; Osmanagaoglu et al, 2010 ; Bhakta et al, 2012 ; Monteagudo-Mera et al, 2012 ). The resistance to vancomycin presented by the MZF16 strain was inherent in the Pediococcus genus and is commonly reported (Toomey et al, 2010 ; Franz et al, 2014 ). This intrinsic resistance to vancomycin is due to a modified peptidoglycan precursor ending in D-Ala-D-lactate (Billot-Klein et al, 1994 ).…”

Section: Resultsmentioning

confidence: 80%

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

Zommiti¹,

Bouffartigues²,

Maillot³

et al. 2018

Front. Microbiol.

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Pediococcus pentosaceus MZF16 has been isolated from artisanal Tunisian meat so called “Dried Ossban,” an original ecological niche, and identified by MALDI-TOF mass spectrometry and 16S rDNA sequencing. This bacterium showed a high tolerance to gastric stress conditions, and toward bile salts. P. pentosaceus MZF16 also demonstrated a hydrophobic surface profile (high adhesion to xylene), autoaggregation, and adhesive abilities to the human intestinal Caco-2/TC7 cell line. These properties may help the bacterium colonizing the gut. Furthermore, MZF16 was found to be resistant to gentamycin and chloramphenicol but did not harbor any transferable resistance determinants and/or virulence genes. The data also demonstrated absence of cytotoxicity of this strain. Conversely, P. pentosaceus MZF16 can slightly stimulate the immune system and enhance the intestinal epithelial barrier function. Moreover, this bacterium has been shown to be highly active against Listeria spp. due to bacteriocin production. Characterization of the bacteriocin by PCR amplification, sequencing and bioinformatic analyses revealed that MZF16 produces a bacteriocin 100% identical to coagulin, a pediocin-like inhibitory substance produced by Bacillus coagulans. To our knowledge, this is the first report that highlights the production of a pediocin 100% identical to coagulin in a Pediococcus strain. As coagulin, pediocin MZF16 has the consensus sequence YYGNGVXCXXXXCXVXXXXA (X denotes any amino acid), which confirms its belonging to class IIa bacteriocins, and its suitability to preserve foods from Listeria monocytogenes development. According to these results, P. pentosaceus MZF16 can be proposed as a probiotic and bioprotective agent for fermented foods, including Tunisian dry meat and sausages. Further investigations will aim to study the behavior of this strain in meat products as a component of functional food.

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Section: Resultsmentioning

confidence: 80%

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

Zommiti¹,

Bouffartigues²,

Maillot³

et al. 2018

Front. Microbiol.

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“…Gram-positive, catalase negative, oxidase negative (Bactident s Oxidase; Merck, Darmstadt, Germany), fermentative (OF basal medium with addition of D (þ )-glucose monohydrate; Merck, Darmstadt, Germany), H 2 S and indole negative, immotile (SIM agar; Merck, Darmstadt, Germany) rods or cocci were considered as presumptive LAB and were stored in MRS broth containing 20% glycerol at À 80°C. Additionally, esculin hydrolysis (esculin blood agar; Oxoid, Wesel, Germany) and growth in 6.5% NaCl Standard-I-Nutrient-Broth (Merck, Darmstadt, Germany) or at 45°C in MRS broth were tested (Björkroth et al, 2014;Franz et al, 2014;Pot et al, 2014;Teuber and Geis, 2006). For all subsequent assays, LAB were cultured anaerobically in MRS broth at 37°C for 24 h and subcultivated under the same conditions.…”

Section: Isolation Of Labmentioning

confidence: 99%

In vitro ability of lactic acid bacteria to inhibit mastitis-causing pathogens

Diepers¹,

Krömker²,

Zinke³

et al. 2017

Sustainable Chemistry and Pharmacy

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“…Genome sequence data encompassed all of the 18 groups of Lactobacillus (14), all Pediococcus spp. (21), and 174 of the 201 validly described species in the genus Lactobacillus sensu lato (see Table S1). We also downloaded the read data of Eggerthia catenaformis DSM 20559.…”

Section: Methodsmentioning

confidence: 99%

“…The species description was consulted when these sources were inconsistent (24)(25)(26)(27)(28)(29)(30). The assignment of the fermentation type of pediococci was based on the work of Franz et al (21) and the description of the species (31)(32)(33)(34)(35).…”

Section: Methodsmentioning

confidence: 99%

A Genomic View of Lactobacilli and Pediococci Demonstrates that Phylogeny Matches Ecology and Physiology

Zheng

Ruan

Sun

et al. 2015

Appl Environ Microbiol

211

210

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cLactobacilli are used widely in food, feed, and health applications. The taxonomy of the genus Lactobacillus, however, is confounded by the apparent lack of physiological markers for phylogenetic groups of lactobacilli and the unclear relationships between the diverse phylogenetic groups. This study used the core and pan-genomes of 174 type strains of Lactobacillus and Pediococcus to establish phylogenetic relationships and to identify metabolic properties differentiating phylogenetic groups. The core genome phylogenetic tree separated homofermentative lactobacilli and pediococci from heterofermentative lactobacilli. Aldolase and phosphofructokinase were generally present in homofermentative but not in heterofermentative lactobacilli; a twodomain alcohol dehydrogenase and mannitol dehydrogenase were present in most heterofermentative lactobacilli but absent in most homofermentative organisms. Other genes were predominantly present in homofermentative lactobacilli (pyruvate formate lyase) or heterofermentative lactobacilli (lactaldehyde dehydrogenase and glycerol dehydratase). Cluster analysis of the phylogenomic tree and the average nucleotide identity grouped the genus Lactobacillus sensu lato into 24 phylogenetic groups, including pediococci, with stable intra-and intergroup relationships. Individual groups may be differentiated by characteristic metabolic properties. The link between phylogeny and physiology that is proposed in this study facilitates future studies on the ecology, physiology, and industrial applications of lactobacilli. Lactobacilli are significant members of animal and human microbiota and of the plant phyllosphere. Owing to their stable association with humans as well as raw material for food production, lactobacilli also occur in many or most food fermentations. Lactobacilli are at the interface of aerobic and anaerobic life. Many lactobacilli retain the conditional capacity for respiration (1), but their ecology and physiology are mainly related to the fermentative conversion of sugars to organic acids (2, 3). Lactobacilli employ the Embden-Meyerhof pathway (glycolysis) and/or the phosphoketolase pathway for conversion of hexoses (2). These pathways have a low energetic efficiency; lactobacilli compensate for this disadvantage by rapid depletion of carbon sources and by accumulation of organic acids to inhibit competitors. The evolution and ecology of lactobacilli are shaped by niche adaptation and reduction of genome size (4). Many species, e.g., Lactobacillus plantarum, maintain a genetic diversity that enables occupation of diverse ecological niches (5). Other species are highly specialized and reduce their genomes more extensively. Examples include the insect-associated Lactobacillus fructivorans (6); Lactobacillus iners, a species specialized for the female human urogenital tract (7); and Lactobacillus reuteri, a host-specific intestinal symbiont of vertebrate animals (8). Lactobacillus delbrueckii has undergone a very recent reduction of genome size to adapt to dairy fermentations ...

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The genus Pediococcus

Cited by 21 publications

References 135 publications

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

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

In vitro ability of lactic acid bacteria to inhibit mastitis-causing pathogens

A Genomic View of Lactobacilli and Pediococci Demonstrates that Phylogeny Matches Ecology and Physiology

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