Publications

microbial community structure of korean cabbage kimchi and ingredients with denaturing gradient gel electrophoresis.	kimchi is a traditional korean fermented vegetable food, the production of which involves brining of korean cabbage, blending with various other ingredients (red pepper powder, garlic, ginger, salt-pickled seafood, etc.), and fermentation. recently, kimchi has also become popular in the western world because of its unique taste and beneficial properties such as antioxidant and antimutagenic activities, which are derived from the various raw materials and secondary metabolites of the fermentative ...	2016	26907755
antiobesity effect of pediococcus pentosaceus lp28 on overweight subjects: a randomized, double-blind, placebo-controlled clinical trial.	the population of the obese is increasing worldwide. prevention and improvement of obesity are indispensable for decreasing the risk of metabolic disorders. we have recently shown that obesity and fatty liver are reduced by a plant-derived lactic acid bacterium, pediococcus pentosaceus lp28 (lp28), in high-fat diet-induced obese mice. the aim of the present clinical study is to prove that lp28 is effective for reducing body fat and body weight, as shown in the experiment using mice.	2016	26956126
selection of lactic acid bacteria isolated from tunisian cereals and exploitation of the use as starters for sourdough fermentation.	wheat bread is the most popular staple food consumed in tunisia and, despite the niche production of some typical breads (e.g. tabouna, mlawi, mtabga), the major part is currently produced with baker's yeast at industrial or, mainly, at artisanal level, while the use of sourdough fermentation is rarely reported. considering the growing national demand for cereal baked goods, it can be hypothesized that sourdough fermentation through the use of selected lactic acid bacteria as starters could impr ...	2016	26974248
lactic acid fermentation of cactus cladodes (opuntia ficus-indica l.) generates flavonoid derivatives with antioxidant and anti-inflammatory properties.	cactus pear (opuntia ficus-indica l.) is widely distributed in the arid and semi-arid regions throughout the world. in the last decades, the interest towards vegetative crop increased, and cladodes are exploited for nutraceutical and health-promoting properties. this study aimed at investigating the capacity of selected lactic acid bacteria to increase the antioxidant and anti-inflammatory properties of cactus cladodes pulp, with the perspective of producing a functional ingredient, dietary supp ...	2016	27023062
phenolic acid degradation potential and growth behavior of lactic acid bacteria in sunflower substrates.	sunflower flour provides a high content of protein with a well-balanced amino acid composition and is therefore regarded as an attractive source for protein. the use for human nutrition is hindered by phenolic compounds, mainly chlorogenic acid, which can lead under specific circumstances to undesirable discolorations. in this study, growth behavior and degradation ability of chlorogenic acid of four lactic acid bacteria were explored. data suggested that significant higher fermentation performa ...	2016	27052717
isolation of endotoxin eliminating lactic acid bacteria and a property of endotoxin eliminating protein.	recently, many scholars have reported lactic acid bacteria (lab) functions, such as anticancer activity and anti-inflammatory activity for intestines. to decrease inflammatory substances such as endotoxins, lab consumed safely with meals were isolated from food and food ingredients. first, lab were isolated as 168 strains of bacillus lab (49 strain) and coccus lab (119 strains) from food ingredients and fermented foods such as rice, rice bran, malt, grains, miso soy paste, and some pickles. thei ...	2016	27096744
isolation of lactic acid bacteria exhibiting high scavenging activity for environmental hydrogen peroxide from fermented foods and its two scavenging enzymes for hydrogen peroxide.	to obtain lactic acid bacteria that scavenge environmental hydrogen peroxide, we developed a specialized enrichment medium and successfully isolated pediococcus pentosaceus be1 strain from a fermented food. this strain showed vigorous environmental hydrogen peroxide scavenging activity over a wide range of hydrogen peroxide concentrations. high mn-catalase and nadh peroxidase activities were found in the cell-free extract of the p. pentosaceus be1 strain, and these two hydrogen peroxide scavengi ...	2016	27118075
new insight into microbial diversity and functions in traditional vietnamese alcoholic fermentation.	the roles of microorganisms in traditional alcoholic fermentation are often assumed based on abundance in the starter and activity in pure culture. there is a serious lack of hard evidence on the behavior and activity of individual microbial species during the actual fermentation process. in this study, microbial succession and metabolite changes during 7days of traditional vietnamese alcoholic fermentation were monitored. special attention was devoted to starch degradation. in total, 22 microbi ...	2016	27236224
effect of temperature (5-25°c) on epiphytic lactic acid bacteria populations and fermentation of whole-plant corn silage.	the objective of this study was to investigate the effect of temperature (5-25°c) on epiphytic lactic acid bacteria (lab) populations during 60 days of fermentation of whole-plant corn silage.	2016	27271320
anti-bacterial and anti-biofilm activity of probiotic bacteria against oral pathogens.	in this study, three lactic acid bacteria (lab), isolated from barley, traditional dried meat and fermented olive were characterized and tested for their anti-bacterial and anti-biofilm activities against oral bacteria. our results revealed that the tested lab were γ-hemolytic and were susceptible to four antibiotics. all the strains were resistant to low ph, bile salt, pepsin and pancreatin. furthermore, fb2 displayed a high aut-oaggregative phenotype (99.54%) while ff2 exhibited the best co-ag ...	2016	27317856
the role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in harbin dry sausages.	pediococcus pentosaceus, lactobacillus curvatus, lactobacillus sake and staphylococcus xylosus were evaluated to determine their role in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in harbin dry sausages. electrophoresis analysis showed that the hydrolysis of sarcoplasmic and myofibrillar proteins in dry sausages inoculated with bacterial strains was more severe than that in the non-inoculated control. the predominant free amino acids at the end of the fermentation wer ...	2016	27341621
microbiological characterization of traditional dough fermentation starter (jiaozi) for steamed bread making by culture-dependent and culture-independent methods.	in this study, the microbial composition of two types of jiaozi (a dough fermentation starter in making steamed bread) was investigated using both culture-dependent and culture-independent (pcr-dgge) methods. the numbers of the cultivable bacteria on mrs at 30°c and yeast on ypd at 28°c in the maize flour jiaozi (mfj) were 9.21±0.16 log cfu/g and 9.18±0.05 log cfu/g, respectively, which were higher than that in the rice flour jiaozi (rfj) (p<0.05). a total of 140 bacteria and 124 yeasts were iso ...	2016	27351835
common mechanism of cross-resistance development in pathogenic bacteria bacillus cereus against alamethicin and pediocin involves alteration in lipid composition.	to understand the mechanism of development of cross-resistance in food pathogen bacillus cereus against an antimicrobial peptide pediocin and antibiotic alamethicin, the present study was designed. pediococcus pentosaceus was taken as a source of pediocin, and it was purified by ammonium sulphate precipitation followed by cation exchange chromatography with 14.01-fold purity and 14.4 % recovery. b. cereus strains alamethicin-resistant strains (ic50 3.23 µg/ml) were selected from sensitive popula ...	2016	27378130
antifungal and zearalenone inhibitory activity of pediococcus pentosaceus isolated from dairy products on fusarium graminearum.	the present study was aimed to evaluate the bio-control efficacy of pediococcus pentosaceus isolated from traditional fermented dairy products originated from india, against the growth and zearalenone (zea) production of fusarium graminearum. the cell-free supernatants of p. pentosaceus (ppcs) were prepared and chemical profiling was carried out by gc-ms and maldi-tof analysis. chemical profiling of ppcs evidenced that, the presence of phenolic antioxidants, which are responsible for the antifun ...	2016	27379035
septic shock secondary to a urinary tract infection with pediococcus pentosaceus.	we present a case of a urinary tract infection secondary to pediococcus pentosaceus causing septic shock and acute kidney injury in a 70-year-old male. we demonstrate successful treatment with a 10-day course of piperacillin/tazobactam. recently, pediococci have been found to be the cause of opportunistic infections in humans. this has posed a challenge to treating infections caused by this species because it has been found to be resistant to multiple antibiotics, including glycopeptides.	2016	27443041
characterization of relative abundance of lactic acid bacteria species in french organic sourdough by cultural, qpcr and miseq high-throughput sequencing methods.	in order to contribute to the description of sourdough lab composition, miseq sequencing and qpcr methods were performed in association with cultural methods. a panel of 16 french organic bakers and farmer-bakers were selected for this work. the lactic acid bacteria (lab) diversity of their organic sourdoughs was investigated quantitatively and qualitatively combining (i) lactobacillus sanfranciscensis-specific qpcr, (ii) global sequencing with miseq illumina technology and (iii) molecular isola ...	2016	27539249
development of a simple, low-cost and eurytopic medium based on pleurotus eryngii for lactic acid bacteria.	lactic acid bacteria (lab) are a group of important beneficial microorganisms for human, but their growth is restricted to the habitats with rich nutrients. in order to develop a simple, low-cost and efficient medium based on the mushroom pleurotus eryngii, this study evaluated the effects of different treatment methods for the mushroom, concentration of the mushroom, buffers, tween 80, mgso4·7h2o, mnso4·4h2o, cuso4·5h2o, riboflavin and ascorbic acid on the growth of lactococcus lactis subsp. la ...	2016	27590888
method of intraoperative tissue sampling for culture has an effect on contamination risk.	this prospective study was designed to determine whether exposure of intraoperative tissue samples to the operating room environment affects subsequent culture results.	2016	27620467
selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines.	accumulation of biogenic amines (bas) in cheese and other foods is a matter of public health concern. the aim of this study was to identify the enzyme activities responsible for ba degradation in lactic acid bacteria which were previously isolated from traditional sicilian and apulian cheeses. the selected strains would control the concentration of bas during cheese manufacture. first, 431 isolates not showing genes encoding the decarboxylases responsible for ba formation were selected using pcr ...	2016	27637883
isolation, characterization and evaluation of probiotic lactic acid bacteria for potential use in animal production.	in livestock production, lactic acid bacteria (lab) are the most common microorganisms used as probiotics. for such use, these bacteria must be correctly identified and characterized to ensure their safety and efficiency. in the present study, lab were isolated from broiler excreta, where a fermentation process was used. nine among sixteen isolates were identified by biochemical and molecular (sequencing of the 16s rrna gene) methods as lactobacillus crispatus (n=1), lactobacillus pentosus (n=1) ...	2016	27663381
selection of a candidate probiotic strain of pediococcus pentosaceus from the faecal microbiota of horses by in vitro testing and health claims in a mouse model of salmonella infection.	the aim of this study was to verify the suitable use of candidate 'probiotics' selected by in vitro tests and the importance of in vivo assays to nominate micro-organisms as probiotics and alternative prophylactic treatments for salmonella typhimurium infection.	2017	27813217
complete genome sequence of pediococcus pentosaceus strain wikim 20, isolated from korean kimchi.	pediococcus pentosaceus strain wikim 20 is a lactic acid bacterium that was isolated from kimchi, a representative traditional korean fermented food. here, we announce the complete genome sequence of p. pentosaceus strain wikim 20 consisting of a 1,830,629-bp chromosome and provide a description of its annotation.	2016	27834699
different flour microbial communities drive to sourdoughs characterized by diverse bacterial strains and free amino acid profiles.	this work aimed to investigate whether different microbial assemblies in flour may influence the microbiological and biochemical characteristics of traditional sourdough. to reach this purpose, members of lactic acid bacteria, enterobacteria, and yeasts were isolated from durum wheat flour. secondly, the isolated microorganisms (pediococcus pentosaceus, saccharomyces cerevisiae, pantoea agglomerans, and escherichia hermannii) were inoculated in doughs prepared with irradiated flour (gamma rays a ...	2016	27877165
monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.	the present work was carried out to retrieve the origin of lactic acid bacteria (lab) in sourdough. to this purpose, wheat lab were monitored from ear harvest until the first step of fermentation for sourdough development. the influence of the geographical area and variety on lab species/strain composition was also determined. the ears of four triticum durum varieties (duilio, iride, saragolla and simeto) were collected from several fields located within the palermo province (sicily, italy) and ...	2017	27889157
the culture of pediococcus pentosaceus t1 inhibits  listeria proliferation in salmon fillets and controls maturation of kimchi.	the objective of this study is to evaluate the antilisterial effect 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 effectively inhibited proliferation of listeria monocytogenes in a dose-dependent manner in a salmon-based medium. antilisterial effect of the culture was stronger than that of nisin, an antibacterial peptide, as evidenced by lower minimum inhibitory conc ...	2015	27904329
the use of tomato powder fermented with pediococcus pentosaceus and lactobacillus sakei for the ready-to-cook minced meat quality improvement.	in this study, the influence of lactic acid fermentation on the quality of tomato powder was evaluated. the effect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also analysed. the cell growth of lactobacillus sakei (7.53 log cfu/g) was more intense in the medium containing tomato powder, compared to the growth of pediococcus pentosaceus (6.35 log cfu/g) during 24 h of fermentation; however, higher acidity (ph= ...	2015	27904345
non-alcoholic beverages from fermented cereals with increased oligosaccharide content.	the aim of this study is to develop a new technology for making traditional lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (lab)) to improve its functional properties. arabinoxylans in extruded rye were very efficiently hydrolysed into oligosaccharides by xylanolytic complex ceremix plus mg. using ceremix plus mg and lab fermentation, ...	2016	27904391
microbial β-galactosidase of pediococcus pentosaceus id-7: isolation, cloning, and molecular characterization.	pediococcus pentosaceus id-7 was isolated from kimchi, a korean fermented food, and it showed high activity for lactose hydrolysis. the β-galactosidase of p. pentosaceus id-7 belongs to the gh2 group, which is composed of two distinct proteins. the heterodimeric laclm type of β-galactosidase found in p. pentosaceus id-7 consists of two genes partially overlapped, lacl and lacm encoding lacl (72.2 kda) and lacm (35.4 kda). in this study, escherichia coli mm294 was used for the production of lacl, ...	2017	27994214
growth performance, nutrients digestibility, and blood metabolites of lambs fed diets supplemented with probiotics during pre- and post-weaning period.	two experiments were conducted to evaluate the effects on growth performance, digestibility, and blood metabolites of lambs during pre- and post-weaning period of inclusion of a commercial probiotic (pro) containing a mixture of two strains of pediococcus, pediococcus acidilactici (1×10(6) colony-forming unit [cfu]/g) and pediococcus pentosaceus (1.3×10(6) cfu/g), with dextrose as the carrier compound compared to a diet based on concentrate mixture and wheat straw.	2017	28002935
characterization and antibacterial potential of lactic acid bacterium pediococcus pentosaceus 4i1 isolated from freshwater fish zacco koreanus.	this study was undertaken to characterize a lactic acid bacterium 4i1, isolated from the freshwater fish, zacco koreanus. morphological, biochemical, and molecular characterization of 4i1 revealed it to be pediococcus pentosaceus 4i1. the cell free supernatant (cfs) of p. pentosaceus 4i1 exhibited significant (p < 0.05) antibacterial effects (inhibition zone diameters: 16.5-20.4 mm) against tested foodborne pathogenic bacteria with mic and mbc values of 250-500 and 500-1,000 μg/ml, respectively. ...	2016	28066360
laboratory silo type and inoculation effects on nutritional composition, fermentation, and bacterial and fungal communities of oat silage.	the objectives were to evaluate (1) the use of 2 types of experimental silos (s) to characterize whole-crop oat (avena sativa l.) silage with or without addition of an inoculant (i), and (2) the effect of inoculation on the microbial community structure of oats ensiled using only plastic bucket silos (bkt). from each of 6 sections in a field, oats were harvested, treated (ino) or not (con) with inoculant, packed into 19-l bkt or vacuum bags (bg), and ensiled for 217 d. the inoculant added contai ...	2017	28088418
antifungal activity of lactic acid bacteria strains isolated from natural honey against pathogenic candida species.	the role of lactic acid bacteria (lab) in honey as antifungal activity has received little attention and their mechanism of inhibitory of fungi is not fully understood. in this study, lab were isolated from honey samples from malaysia, libya, saudi arabia, and yemen. twenty-five isolates were confirmed lab by catalase test and gram staining, and were screened for antifungal activity. four lab showed inhibitory activity against candida spp. using the dual agar overlay method. and they were identi ...	2016	28154488
prebiotic effects of bovine lactoferrin on specific probiotic bacteria.	bovine lactoferrin (blf) is a natural iron-binding protein and it has been suggested to be a prebiotic agent, but this finding remains inconclusive. this study explores the prebiotic potential of blf in 14 probiotics. initially, blf (1-32 mg/ml) treatment showed occasional and slight prebiotic activity in several probiotics only during the late experimental period (48, 78 h) at 37 °c. we subsequently supposed that blf exerts stronger prebiotic effects when probiotic growth has been temperately r ...	2017	28185076
novel bacteriocinogenic enterococcus hirae and pediococcus pentosaceus strains with antilisterial activity isolated from brazilian artisanal cheese.	we isolated and characterized bacteriocin producers enterococcus hirae st57acc and pediococcus pentosaceus st65acc from raw milk artisanal cheeses. their bacteriocins were tolerant to temperatures from 4°c to 100°c and under sterilization conditions (121°c for 15 min). additionally, the tested bacteriocins remained active after being exposed to ph 2.0 to 10.0 for 2 h. the activity of the bacteriocins was affected by proteolytic enzymes but remained stable after treatment with edta, sodium dodecy ...	2017	28189328
isolation, identification, and evaluation of new lactic acid bacteria strains with both cellular antioxidant and bile salt hydrolase activities in vitro.	in this study, we analyzed chinese traditional fermented food to isolate and identify new lactic acid bacteria (lab) strains with novel functional properties and to evaluate their cellular antioxidant and bile salt hydrolase (bsh) activities in vitro. a sequential screening strategy was developed to efficiently isolate and obtain 261 lab strains tolerant of bile salt, acid, and h2o2 from nine chinese traditional fermented foods. among these strains, 70 were identified as having 2,2-diphenyl-1-pi ...	2016	28221912
sourdough-type propagation of faba bean flour: dynamics of microbial consortia and biochemical implications.	the microbial ecology of faba bean sourdoughs obtained from an italian (ita) and a finnish (fi) cultivar, belonging respectively to vicia faba major and v. faba minor groups, was described by 16s rrna gene pyrosequencing and culture-dependent analysis. the sourdoughs were propagated with traditional backslopping procedure throughout 14days. higher microbial diversity was found in the sourdough deriving from v. faba minor (fi), still containing residual hulls after the milling procedure. after 2d ...	2017	28242419
meta-analysis of effects of inoculation with homofermentative and facultative heterofermentative lactic acid bacteria on silage fermentation, aerobic stability, and the performance of dairy cows.	forages are usually inoculated with homofermentative and facultative heterofermentative lactic acid bacteria (lab) to enhance lactic acid fermentation of forages, but effects of such inoculants on silage quality and the performance of dairy cows are unclear. therefore, we conducted a meta-analysis to examine the effects of lab inoculation on silage quality and preservation and the performance of dairy cows. a second objective was to examine the factors affecting the response to silage inoculatio ...	2017	28342607