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Growth curves of Pediococcus pentosaceus ATCC 43200 cultivated at 30 °C in MRS medium without (control) and with 1.5% peptone (MRS-P), pH 6.0, under the following conditions: control, anaerobiosis, 200 rpm (filled diamond), MRS-P, anaerobiosis, without agitation (filled triangle), MRS-P, microaerophilia, without agitation (filled square), MRS-P, anaerobiosis, 200 rpm (filled circle)
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Bacteriocins are peptides produced by various species of bacteria, especially lactic acid bacteria (LAB), which have a large spectrum of action against spoilage bacteria and foodborne pathogens. However, when not entirely characterized, they are alternatively called bacteriocin-like inhibitory substances (BLIS). Pediococcus pentosaceus ATCC 43200 g...
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The aim of this study was to apply a combination of the microbial starters Lactobacillus uvarum LUHS245, Lactobacillus casei LUHS210, Pediococcus acidilactici LUHS29, and Pediococcus pentosaceus LUHS183 for feed fermentation and to evaluate the influence of fermentation on feed acidity and microbiological characteristics, as well as on the piglet f...
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... The probiotic P. pentosaceus GT001-supplemented groups had better values than the Salmonella-challenged group. Our results were in accordance with the results of the study performed by de Azevedo et al. [22], which showed that P. pentosaceus stimulates the immune system, decreases the HDL, total cholesterol and TG levels, increases LDL and improves the digestion of protein. The purpose of HDL is to convey any residual cholesterol that is not being used to the liver. ...
This study evaluated the effects of Pediococcus pentosaceus GT001 on Salmonella typhimurium (S. typhimurium)-challenged broiler chickens. Two hundred Ross 708 broiler day-old chicks with comparable weight were distributed at random into four treatments with five replicates and ten chicks per replicate. The following were the treatment groups: (B) basal diet (control); (B + S) basal diet and birds were challenged with S. typhimurium at 1.0 × 107 cfu/g; (B + P) basal diet + Pediococcus pentosaceus GT001 at 4.0 × 108 cfu/g; (B + P + S) basal diet + P. pentosaceus GT001 at 4.0 × 108 cfu/g and birds were challenged with S. typhimurium at 1.0 × 107 cfu/g. There was a significant reduction (p < 0.05) in the body weight of the Salmonella-infected birds compared to the other treatment groups. However, the FCRs of the broilers were comparable among the different treatment groups (p > 0.05). The lipid profile and liver function indices measured were significantly enhanced in the P. pentosaceus GT001-supplemented groups (B + P and B + P + S) compared to the group that was Salmonella-challenged (p < 0.05) but were similar to those in the control group. The serum antioxidant activities, such as the T-AOC, SOD, CAT, GHS-Px and MDA, were significantly improved in the P. pentosaceus GT001-supplemented groups (B + P and B + P + S) (p < 0.05). The MDA was similar in the B + P and B + P + S groups, but both were significantly lower than the control and the Salmonella groups. The administration of P. pentosaceus GT001 enhanced the lipase and amylase levels in both the serum and intestine of the broilers (p < 0.05). The immunoglobin (IgA, IgG, IgM) and cytokine (IL-10 and IL-6) levels in the serum were significantly higher in the B, B + P and B + P + S treatment groups (p < 0.05). The immune-related organs (bursa and spleen) were significantly influenced in the birds fed with P. pentosaceus GT001. No significant variation was noted among all the dietary treatments in terms of the measured meat quality indices. The small intestinal digesta content of the Salmonella load was below a detectable range after 14 days of infection (p < 0.05). No significant differences were observed among the different treatment groups in terms of the breast pH, drip loss and meat color (p > 0.05). The inclusion of P. pentosaceus GT001 also modified the community structure in the cecum. This indicates that it has health benefits and could be incorporated in the broiler diet.
... There are several reports on bacteriocin production in bench-scale bioreactors [51][52][53][54]. Few studies reported that the activity patterns in the shake flask and in the bioreactor, scale were comparable [51,53]. ...
... There are several reports on bacteriocin production in bench-scale bioreactors [51][52][53][54]. Few studies reported that the activity patterns in the shake flask and in the bioreactor, scale were comparable [51,53]. Consistent with these shake-flask studies, our findings indicate that AMP synthesis peaks during the late log and stationary phases, implying its growth-independent nature. ...
One of the significant challenges during the purification and characterization of antimicrobial peptides (AMPs) from Bacillus sp. is the interference of unutilized peptides from complex medium components during analytical procedures. In this study, a semi-synthetic medium was devised to overcome this challenge. Using a genetic algorithm, the production medium of AMP is optimized. The parent organism, Bacillus licheniformis MCC2514, produces AMP in very small quantities. This AMP is known to inhibit RNA biosynthesis. The findings revealed that lactose, NH4Cl and NaNO3 were crucial medium constituents for enhanced AMP synthesis. The potency of the AMP produced was studied using bacterium, Kocuria rhizophila ATCC 9341. The AMP produced from the optimized medium was eightfold higher than that produced from the unoptimized medium. Furthermore, activity was increased by 1.5-fold when cultivation conditions were standardized using the optimized medium. Later, AMP was produced in a 5 L bioreactor under controlled conditions, which led to similar results as those of shake-flask production. The mode of action of optimally produced AMP was confirmed to be inhibition of RNA biosynthesis. Here, we demonstrate that improved production of AMP is possible with the developed semi-synthetic medium recipe and could help further AMP production in an industrial setup.
... Recently, new techniques have been applied to evaluate the bacterial ability to produce bacteriocins as alternative treatments to various diseases [15,16]. Bacteriocins can be classified into different classes based on their structure, molecular weight (MW), and genetic sequences, such as class I (lantibiotics), class II (heat-stable), and class III (heat-labile) [17], and when not fully characterized, the term bacteriocin-like inhibitory substance (BLIS) is recommended [18][19][20]. ...
Swine production is of great importance worldwide and has huge economic and commercial impact. Due to problems with bacterial infection, the use of antimicrobials has increased in the last decades, particularly in Latin America and Asia. This has led to concerns about antimicrobial resistance, which poses risks to human health and the environment. The use of probiotic organisms has been proposed as an alternative to this use, as these beneficial bacteria can produce antimicrobial peptides, such as bacteriocins, which allow the induction of inhibitory effects against pathogenic microorganisms. Among probiotics, some bacteria stand out with the inhibition of animal pathogens. The bacteriocin-like inhibitory substances (BLISs) of Lactococcus lactis subsp. lactis strain L2, present in its cell-free supernatant, were tested against pathogenic strains isolated from pig samples, such as Escherichia coli, Salmonella enterica, Streptococcus suis, Streptococcus dysgalactiae, Staphylococcus hyicus, and Enterococcus faecalis. Compounds secreted by L. lactis L2 have been shown to inhibit the growth of some pathogenic species, particularly Gram-positive bacteria, with S. suis being the most prominent. Antimicrobial peptides with a molecular size of 500–1160 Daltons were isolated from BLISs. The results highlight the potential of L. lactis BLISs and its peptides as natural antimicrobials for use in the food industry and to reduce the use of growth promoters in animal production.
... The antibacterial activity of TFs was evaluated based on the diameter of the inhibition zone (DIZ) around Oxford cups (8.0 mm of diameter), according to the double-layer agar Foods 2023, 12, 2615 3 of 13 method described by de Azevedo et al. [22] with slight modifications. Oxford cups firstly were placed on the surface of the Agar plates; then, S. aureus and S. paratyphi B culture concentration (1 × 10 7 CFU/mL, 250 µL) and solid media (25 mL) were thoroughly mixed into Agar plates. ...
This study aimed to investigate the effects of different environmental factors (temperature, pH, and NaCl) and food matrices (skimmed milk powder, lecithin, and sucrose) on the antibacterial activity of theaflavins (TFs) against Staphylococcus aureus (S. aureus) and Salmonella paratyphi B (S. paratyphi B). TFs showed a larger diameter of inhibition zone (DIZ, 12.58 ± 0.09 mm–16.36 ± 0.12 mm) value against S. aureus than that of S. paratyphi B (12.42 ± 0.43 mm–15.81 ± 0.24 mm) at the same concentration (2–10 mg/mL). When temperatures were 25–121 °C, the DIZ of TFs against both S. aureus and S. paratyphi B was not significantly different. As pH increased from 2 to 10, their DIZ values decreased significantly from 16.78 ± 0.23 mm to 13.43 ± 0.08 mm and 15.63 ± 0.42 mm to 12.18 ± 0.14 mm, respectively. Their DIZ values increased slightly as the NaCl concentration increased from 0.2 mol/L to 0.8 mol/L, while their DIZ values decreased significantly for skimmed milk powder concentrations in the range of 60–120 g/L. Regarding the concentrations of lecithin and sucrose were 2–12 g/L and 10–60 g/L, their DIZ values showed no significant change against S. paratyphi B, but an increased trend for S. aureus. Under the above different environmental factors and food matrices, TFs maintained excellent antibacterial activity against S. aureus and S. paratyphi B, providing a theoretical guidance for applying TFs as novel antibacterial additives in the food industry.
... 53 Likewise, research on the bacterium P. pentosaceous ATCC 43200 found an exponential phase starting at four to 10 hours, after which the bacteria entered a stationary phase until 48 hours. 54 The bacteria P. pentosaceus 63, P. pentosaceus 145, and P. ...
Background : Probiotics are instrumental in maintaining the equilibrium of the gut microbiota and improving the health of the human body. This study examined the presence and physiological features, including the ability to produce exopolysaccharides, of lactic acid bacteria from fermented Tenggiri ( Scomberomorus guttatus ) and Talang ( Chorinemus spp.) fish, also known as budu fish.
Methods : Lactic acid bacteria were isolated from budu fish. These bacteria were characterized to determine tolerance to gastric pH values, growth curve, inhibitory ability against pathogenic bacteria, and ability to produce exopolysaccharides and to perform a molecular identification.
Results : Twenty-nine lactic acid bacteria isolates from budu fish were determined to be of the Pediococcus species. Assessment of the physiological characteristics showed that Pediococcus sp. had a high acidifying activity and could grow at a pH between 2 and 11; the pH of the supernatant after 36 hours of incubation was 4.49. In terms of inhibitory activity against pathogenic bacteria, Pediococcu s sp. demonstrated an inhibitory diameter of 20.5 mm against Escherichia coli , 23.0 mm against Staphylococcus aureus, and 21.0 mm against Salmonella thypi . The Pediococcus sp. strain produced exopolysaccharides ranging from 870 to 1910 mg/l and had 100% similarity with Pediococcus pentosaceus strain 4942.
Conclusions : This study confirmed the presence of Pediococcus pentosaceus strain 4942 in budu fish, which can be used as a new probiotic based on its capabilities to kill pathogenic bacteria and produce exopolysaccharide compounds.
... Although many studies have experimentally revealed the functional role of bacteriocin-like inhibitory substances (BLIS) produced by P. pentosaceus isolated from different sources [15][16][17], the employment of genomic analyses to perform a comparatively genomic assessment of these AMP can further evince particularities among strains and their correspondent roles associated to inhibitory function [6]. Therefore, this study aimed to perform an extensive in silico comparative analysis of P. pentosaceus, focusing on the genomic analysis across all available sequenced strains to assess their bacteriocin-producing abilities, as well as particularities of pediocin-like bacteriocin sequences, structures, and loci, relating these findings to their potential functional roles. ...
Bacteriocins are antimicrobial peptides produced by different species of bacteria, especially the Gram-positive lactic acid bacteria (LAB). Pediococcus pentosaceus is widely applied in the industry and stands out as Bacteriocin-Like Inhibitory Substances (BLIS) producer known to inhibit pathogens commonly considered a concern in the food industries. This study aimed to perform in silico comparisons of P. pentosaceus genomes available in the public GenBank database focusing on their pediocin-like bacteriocins repertoire. The pan-genome analysis evidenced a temporal signal in the pattern of gene gain and loss, supporting the hypothesis that the complete genetic repertoire of this group of bacteria is still uncovered. Thirteen bacteriocin genes from Class II and III were predicted in the accessory genome. Four pediocin-like bacteriocins (54% of the detected bacteriocin) and their accompanying immunity genes are highlighted; penocin A, coagulin A, pediocin PA-1, and plantaricin 423. Additionally, in silico, modeling of the pediocin-like bacteriocins revealed different configurations of the helix motif compared to other physically determined pediocin-like structures. Comparative and phylogenomic analyses support the hypothesis that a dynamic mechanism of bacteriocin acquisition and purging is not dependent on the bacterial isolation source origin. Synteny analysis revealed that while coagulin A, pediocin PA-1, and Plantaricin 423 loci are associated with insertion sequences mainly from the IS30 family and are likely of plasmid origin, penocin A lies in a conserved chromosomal locus. The results presented here provide insights into the unique pediocin-like bacteriocin peptide fold, genomic diversity, and the evolution of the bacteriocin genetic repertoire of P. pentosaceus, shedding new insights into the role of these biomolecules for application in inhibiting bacterial pathogens and suggesting that prospecting and sequencing new strains is still an alternative to mining for new probiotic compounds.
... Hooda et saceus (R38 and Cb4) isolated from vegetables were reported to produce thermostable bacteriocins strictly related to pediocin PA-1 that exerted antimicrobial activity against both gram-positive (Listeria sp.) and gram-negative (Aeromonas sp. and Yersinia sp.) indicator strains, the former being active also against Staphylococcus aureus [28]. Finally, P. pentosaceus ATCC 43200, which was isolated by Piva and Headon [29] from cucumber and firstly named P. pentosaceus FBB61, was proven to be a very good, commercially available pediocin or BLIS producer [30][31][32]. ...
... Azevedo et al. [31] reported the improvement in the growth and bacteriocin-like inhibitory substance (BLIS) production by P. pentosaceus ATCC 43200 when it was cultivated anaerobically in MRS supplemented with 1.5% peptone in bioreactor for 24 h at 30 °C and agitation of 200 rpm. Under such optimal conditions, the cell mass concentration (3.41 gDW L −1 ) was 66% higher, the generation time (1.28 h) 38% shorter and the BLIS activity against different indicator strains significantly higher than in MRS medium without any supplement taken as a control; it was in the range of 11.0-19.5 mm and the exponential phase started 4 h before. ...
Pediococcus pentosaceus was cultivated in MRS medium supplemented or not with polydextrose under different conditions in order to evaluate its effect on cell growth, lactic acid and bacteriocin-like inhibitory substance (BLIS) production. Independent variables were pH (4.0, 5.0, 6.0), rotational speed (50, 100, 150 rpm), polydextrose concentration (0.5, 1.0, 1.5%) and temperature (25, 30, 35 °C), while cell concentration and productivity after 24 h, maximum specific growth rate, specific rate of substrate (glucose) consumption, volumetric and specific lactic acid productivities, yields of biomass and lactic acid on consumed substrate were the dependent. The maximum cell concentration (10.24 ± 0.16 gX L−1) and productivity (0.42 ± 0.01gX L−1 h−1) were achieved at pH 6.0, 35 °C, 150 rpm using 1.5% polydextrose, while the maximum specific growth rate (0.99 ± 0.01 h−1) and yield of biomass (2.96 ± 0.34gX gS−1) were achieved at the same pH and polydextrose concentration, but at 25 °C and 50 rpm. The specific substrate consumption rate (0.09 ± 0.02 gS gX−1 h−1) and the volumetric lactic acid productivity (0.44 ± 0.02 gP L−1 h−1) were maximized at pH 6.0, 35 °C, 50 rpm and 0.5% polydextrose. BLIS produced in this last run displayed the highest antibacterial activity against Escherichia coli, while the same activity was displayed against Enterococcus faecium using 1.5% polydextrose. These results appear to be quite promising in view of possible production of this BLIS as an antibacterial agent in the food industry.
... perfringes, and S. aureus. 41 Due to some restrictions on the use of therapeutic antibiotics in food production and processing as well as nontoxicity of treatment with LAB-derived antimicrobial peptides, most research in recent years has been devoted to investigating these bacteriocins. Given the cleavage of bacteriocins by gastrointestinal proteases, reducing their activity level, they are generally safe and show a considerable capacity to constrain foodborne pathogens growth. ...
... Given the cleavage of bacteriocins by gastrointestinal proteases, reducing their activity level, they are generally safe and show a considerable capacity to constrain foodborne pathogens growth. 41,48 Also, considering bacteriocins ability to form pores in the cell membrane of sensitive bacteria, they are naturally bactericidal or bacteriostatic. For instance, BMP11 as a new bacteriocin produced by L. crustorum against L. monocytogenes, has been shown to destroy cell membrane integrity and increase membrane permeability. ...
A variety of bacteriocins originate from lactic acid bacteria, which have recently been modified by scientists. Many strains of lactic acid bacteria related to food groups could produce bacteriocins or antibacterial proteins highly effective against foodborne pathogens such as Staphylococcus aureus, Pseudomonas fluorescens, P. aeruginosa, Salmonella typhi, Shigella flexneri, Listeria monocytogenes, Escherichia coli O157:H7, and Clostridium botulinum. A wide range of bacteria belonging primarily to the genera Bifidobacterium and Lactobacillus have been characterized with different health‐promoting attributes. Extensive studies and in‐depth understanding of these antimicrobials mechanisms of action could enable scientists to determine their production in specific probiotic lactic acid bacteria, as they are potentially crucial for the final preservation of functional foods or for medicinal applications. In this review study, the structure, classification, mode of operation, safety, and antibacterial properties of bacteriocins as well as their effect on foodborne pathogens and antibiotic‐resistant bacteria were extensively studied.
... BLIS are among the antimicrobial substances produced by microorganisms and are not completely categorized in terms of amino acid composition, molecular size, and nucleotide sequence [124]. ...
Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the use of plant-derived and animal-derived products, and microbial metabolites. These natural preservatives inhibit the growth of spoilage microorganisms or food-borne pathogens by increasing the permeability of microbial cell membranes, interruption of protein synthesis, and cell metabolism. Natural preservatives can extend the shelf-life and inhibit the growth of microorganisms. However, they can also influence food sensory properties, including the flavor, taste, color, texture, and acceptability of food. To increase the applicability of natural preservatives, a number of strategies, including combinations of different preservatives or food preservation methods, such as active packaging systems and encapsulation, have been explored. This review summarizes the current applications of natural preservatives for meat and meat products.
... Thus, antimicrobial activities occur due to the substances of proteinaceous nature. P. pentosaceus is often found to produce a high amount of antimicrobial peptide which exhibits strong antibacterial activity [36][37][38]. ...
This study reports the isolation of a potential probiotic lactic acid bacteria (LAB) fermented Solanum macrocarpon food and evaluates shrimp bacterial pathogens' inhibition. The isolate was determined by identifying the inhibition zone against Vibrio parahaemolyticus with an antagonistic activity of 360 AU/mL. Molecular identification based on 16S rRNA indicated that the isolate belongs to the Pediococcus genus, Pediococcus pentosaceus HN10. The isolate exhibited effective inhibitory ability against various pathogenic Vibrio spp. including antibiotic-resistant Escherichia coli ATCC 85922 and Staphylococcus aureus ATCC 25023. P. pentosaceus HN10 showed potential probiotic properties such as strong salt tolerance, low pH and bile salts resistance, autoaggregation and coaggregation activities. P. pentosaceus HN10 was negative for β-hemolytic and amino acid decarboxylase. Antibiotic resistance assay showed that this strain was sensitive to ampicillin and chloramphenicol. P. pentosaceus HN10 expressed strongly antioxidant activity. In vivo challenge to V. parahaemolyticus in shrimp model indicated P. pentosaceus HN10 enhanced survival rate, weight gain as well as reduced the number of Vibrio in shrimp intestine tract. Overall, this study suggests that P. pentosaceus HN10 could be applied as a supplementation feed for shrimp to minimize pathogenic bacteria's negative effect.
