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presence of erythromycin and tetracycline resistance genes in lactic acid bacteria from fermented foods of indian origin.lactic acid bacteria (lab) resistant to erythromycin were isolated from different food samples on selective media. the isolates were identified as enterococcus durans, enterococcus faecium, enterococcus lactis, enterococcus casseliflavus, lactobacillus salivarius, lactobacillus reuteri, lactobacillus plantarum, lactobacillus fermentum, pediococcus pentosaceus and leuconostoc mesenteroides. of the total 60 isolates, 88 % harbored the ermb gene. the efflux gene msra was identified in e. faecium, e ...201222644346
interactive effects of ph and temperature on the bacteriocin stability by response surface analysis.the combined influence of ph and temperature on bacteriocins produced by three lactic acid bacteria, pediococcus pentosaceus mmz26, enterococcus faecium mmz17 and lactococcus lactis mmz25, isolated from tunisian traditional dry fermented meat was studied using a second order orthogonal factorial design and response-surface methodology (rsm). this method allows estimating the interactive effects of ph and temperature on the stability of each bacteriocin. the high heat stability of the three bacte ...201222693830
cultivable microbiota of lithobates catesbeianus and advances in the selection of lactic acid bacteria as biological control agents in raniculture.the cultivable microbiota of skin and cloaca of captive lithobates catesbeianus includes microorganisms generally accepted as beneficial and potentially pathogenic bacteria. in order to select a group of potentially probiotic bacteria, 136 isolates were evaluated for their surface properties and production of antagonistic metabolites. then, 11 lactic acid bacteria (lab) strains were selected and identified as lactobacillus plantarum, lb. brevis, pediococcus pentosaceus, lactococcus lactis, l. ga ...201222695175
in situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the himalayas.gundruk is a fermented leafy vegetable and khalpi is a fermented cucumber product, prepared and consumed in the himalayas. in situ fermentation dynamics during production of gundruk and khalpi was studied. significant increase in population of lactic acid bacteria (lab) was found during first few days of gundruk and khlapi fermentation, respectively. gundruk fermentation was initiated by lactobacillus brevis, pediococcus pentosaceus and finally dominated by lb. plantarum. similarly in khalpi fer ...201022815579
genome sequence of pediococcus pentosaceus strain ie-3.we report the 1.8-mb genome sequence of pediococcus pentosaceus strain ie-3, isolated from a dairy effluent sample. the whole-genome sequence of this strain will aid in comparative genomics of pediococcus pentosaceus strains of diverse ecological origins and their biotechnological applications.201222843596
optimization of electrotransformation conditions for leuconostoc mesenteroides subsp. mesenteroides atcc8293.to establish an efficient genetic transformation protocol for leuconostoc species, methods for competent-cell preparation and electroporation conditions were optimized.201222897881
[screening of food-grade microorganisms for biotransformation of d-tagatose and cloning and expression of l-arabinose isomerase].l-arabinose isomerase (l-ai) is an intracellular enzyme that catalyzes the reversible isomerization of d-galactose and d-tagatose. given the widespread use of d-tagatose in the food industry, food-grade microorganisms and the derivation of l-ai for the production of d-tagatose is gaining increased attention. in the current study, food-grade strains from different foods that can convert d-galactose to d-tagatose were screened. according to physiological, biochemical, and 16s rdna gene analyses, t ...201222916497
effect of treatment with a mixture of bacteria and fibrolytic enzymes on the quality and safety of corn silage infested with different levels of rust.this project aimed to determine if a dual-purpose bacterial inoculant could mitigate potential adverse effects of increasing levels of rust infestation on the quality, aerobic stability, and safety of corn silage. corn plants with no rust infestation (nr), or medium (all leaves on the lower half of the plant affected, mr), or high (all leaves affected, hr) levels of southern rust infestation were harvested at random locations on a field, chopped, and ensiled without (control, con) or with a dual ...201222916933
formation and identification of nitrosylmyoglobin by staphylococcus xylosus in raw meat batters: a potential solution for nitrite substitution in meat products.staphylococcus xylosus and pediococcus pentosaceus isolated from chinese dried sausage were assessed for their ability to convert metmyoglobin into nitrosylmyoglobin in mann-rogosa-sharp broth model systems and raw pork meat batters without the addition of nitrite. the results showed that samples in model systems with s. xylosus cultures had an absorption spectra that is typical of nitrosylmyoglobin, an obvious pink colour (judged by visual inspection) and a significantly higher a-value than the ...201322926033
a combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation.the evaluation of gliadin hydrolysis during dough fermentation by using two lactic acid bacteria, lactobacillus plantarum crl 775 and pediococcus pentosaceus crl 792, as pooled cell suspension (lab) or cell free extract (cfe) was undertaken. the cfe pool produced a greater (121%) increase in amino acid concentration than the lab pool (70-80%). these results were correlated with the decrease (76,100 and 64,300 ppm) in the gliadin concentration of doughs supplemented with cfe and lab, respectively ...201222986210
cloning and in silico characterization of two signal peptides from pediococcus pentosaceus and their function for the secretion of heterologous protein in lactococcus lactis.fifty signal peptides of pediococcus pentosaceus were characterized by in silico analysis and, based on the physicochemical analysis, (two potential signal peptides spk1 and spk3 were identified). the coding sequences of sp were amplified and fused to the gene coding for green fluorescent protein (gfp) and cloned into lactococcus lactis pnz8048 and pmg36e vectors, respectively. western blot analysis indicated that the gfp proteins were secreted using both heterologous sps. elisa showed that the ...201323076361
lactic acid bacteria in hamei and marcha of north east india.hamei and marcha are mixed dough inocula used as starters for preparation of various indigenous alcoholic beverages in manipur and sikkim in india, respectively. these starters are traditionally prepared from rice with wild herbs and spices. samples of hamei and marcha, collected from manipur and sikkim, respectively, were analysed for lactic acid bacterial composition. the population of lactic acid bacteria (lab) was 6.9 and 7.1 log cfu/g in hamei and marcha, respectively. on the basis of pheno ...200723100653
effect of ethanol and low ph on citrulline and ornithine excretion and arc gene expression by strains of lactobacillus brevis and pediococcus pentosaceus.the accumulation of citrulline and ornithine in wine or beer as a result of the arginine catabolism of some lactic acid bacteria (lab) species increases the risk of ethyl carbamate and putrescine formation, respectively. several lab species, which are found as spoilage bacteria in alcoholic beverages, have been reported to be arginine degrading. this study evaluates the effect of ethanol content and low ph on the excretion of citrulline and ornithine by two strains belonging to the potential con ...201323122508
the dominant microbial community associated with fermentation of obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods.obushera includes four fermented cereal beverages from uganda namely: obutoko, enturire, ekitiribita and obuteire, whose microbial diversity has not hitherto been fully investigated. knowledge of the microbial diversity and dynamics in these products is crucial for understanding their safety and development of appropriate starter cultures for controlled industrial processing. culture-dependent and culture-independent techniques including denaturating gradient gel electrophoresis (dgge) and mixed ...201223141639
a phylogenetic analysis of lactobacilli, pediococcus pentosaceus and leuconostoc mesenteroides.lactobacillus acidophilus, l. helveticus, l. lactis, l. brevis, l. plantarum, l. ruminis, l. casei, l. bifermentans, l. viridescens, l. fermentum, pediococcus pentosaceus and leuconostoc mesenteroides have been characterized by oligonucleotide cataloguing of their 16 s ribosomal rnas. all lactobacillus species investigated together with p. pentosaceus and l. mesenteroides form a phylogenetically coherent and ancient group. l. acidophilus and l. helveticus is the only closely related pair of spec ...198323194733
potential probiotic lactic acid bacteria of human origin induce antiproliferation of colon cancer cells via synergic actions in adhesion to cancer cells and short-chain fatty acid bioproduction.the activities and modes of probiotic action of lactic acid bacteria isolated from infant feces were investigated for alternative application in the prevention and biotherapy of colon cancer. from a total of 81 isolates of gram-positive rod and cocci bacteria obtained from healthy infants, only 15 isolates had the probiotic criteria which included growth inhibition against eight food-borne pathogens, no blood hemolysis, and tolerance to gastrointestinal tract properties such as ph 2.5 and 0.3 % ...201323239414
catabolism of serine by pediococcus acidilactici and pediococcus pentosaceus.the ability to produce diacetyl from pyruvate and l-serine was studied in various strains of pediococcus pentosaceus and pediococcus acidilactici isolated from cheese. after being incubated on both substrates, only p. pentosaceus produced significant amounts of diacetyl. this property correlated with measurable serine dehydratase activity in cell extracts. a gene encoding the serine dehydratase (dsda) was identified in p. pentosaceus, and strains that showed no serine dehydratase activity carrie ...201323241976
analysis of microflora profile in korean traditional nuruk.a variety of nuruk were collected from various provinces in korea, and their microflora profiles were analyzed at the species level. a total of 42 nuruk samples were collected and when the viable cell numbers in these nuruk were enumerated, the average cell numbers of bacteria, fungi, yeast, and lactic acid bacteria from all nuruk were 7.21, 7.91, 3.49, and 4.88 log cfu/10 g, respectively. there were no significant differences in viable cell numbers of bacteria or fungi according to regions coll ...201323314366
antimicrobial activity, antibiotic susceptibility and virulence factors of lactic acid bacteria of aquatic origin intended for use as probiotics in aquaculture.the microorganisms intended for use as probiotics in aquaculture should exert antimicrobial activity and be regarded as safe not only for the aquatic hosts but also for their surrounding environments and humans. the objective of this work was to investigate the antimicrobial/bacteriocin activity against fish pathogens, the antibiotic susceptibility, and the prevalence of virulence factors and detrimental enzymatic activities in 99 lactic acid bacteria (lab) (59 enterococci and 40 non-enterococci ...201323347637
genotypic and phenotypic diversity of pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon.lactic acid bacteria (lab) are widely used in the food industry. pediococcus spp. belong to the lab group and include several species that are essential for the quality of fermented food. pediococcus pentosaceus is the species that is most frequently isolated from fermented food and beverages but its uncontrolled growth during food fermentation processes can contribute to undesired flavours. hence, the characterisation of these bacteria at the strain level is of great importance for the quality ...201323444039
a description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in vietnam.an important part of the daily nourishment in vietnam constitutes of fermented vegetables. bacteria and especially lactic acid bacteria play a central role in the production of many fermented vegetables. the current study was conducted to investigate the diversity of native lactic acid bacteria (lab) populations in 'dua muoi' (mustard and beet fermentation) and 'ca muoi' (eggplant fermentation), three types of popular traditional fermented vegetables of vietnamese origin. to this end a polyphasi ...201323500611
effects of pure starter cultures on physico-chemical and sensory quality of dry fermented chinese-style sausage.dry fermented chinese-style sausages prepared in laboratory inoculating with lactobacillus casei subsp. casei-1.001, pediococcus pentosaceus-atcc 33316, staphylococcus xylosus-12 and without starter culture randomly sampled at 0, 3, 10, and 24 days of ripening were analyzed for physico-chemical and sensory qualities. a significant (p<0.05) decrease in moisture content of sausage during ripening was observed, whereas other major chemical parameters remained unchanged. the microbial fermentation r ...201023572623
selection of starter cultures for idli batter fermentation and their effect on quality of idlis.idli batter samples were prepared using lactic starter cultures like pediococcus pentosaceus (pp), enterococcus faecium mtcc 5153 (ef), ent. faecium (ib2 ef-ib2), individually, along with the yeast culture, candida versatilis (cv). idli batter prepared using ef and ef-ib2 cultures gave better results, when evaluated for the rise in batter volume (80 ml), level of co2 production (23.8%), titratable acidity 2.4-3.5% (lactic acid) and ph 4.3-4.4. storage stability of batter made with selected start ...201023572685
microbial diversity and dynamics of microbial communities during back-slop soaking of soybeans as determined by pcr-dgge and molecular cloning.tempe is a traditional fermented food in indonesia. the manufacture process is quite complex, which comprises two stages, preparatory soaking of soybeans and fungal solid state fermentation. daily addition of previous soak water (back-slopping) during the soybean soaking step is considered to be crucial in the manufacture of high quality tempe. the microbial diversity and dynamics of the microbial communities evolving during back-slop soaking of soybeans for tempe making was investigated by cult ...201323576016
evaluation of characteristics of pediococcus spp. to be used as a vaginal probiotic.the aim of our research was to select, identify and characterize an isolate of lactic acid bacteria to be considered as a vaginal probiotic.201323611355
determination of the mode of action of enterolysin a, produced by enterococcus faecalis b9510.the current study aimed to visualize the damage caused by enterolysin a to the cells of sensitive strains and to find out cleavage site within the peptidoglycan moiety of bacterial cell walls.201323639072
putrescine production from different amino acid precursors by lactic acid bacteria from wine and cider.the aim of this work was to study the production of biogenic amines and particularly putrescine in lactic acid bacteria (lab) related to wine and cider. we applied an analytical protocol that involves the use of pcr and tlc techniques to determine the production of putrescine from different precursors. moreover, we also studied the ability of the lactobacillus and pediococcus tested to produce histamine and tyramine. the results showed that the majority of the lactobacillus brevis analyzed harbo ...201323685467
bacteriocin activity against various pathogens produced by pediococcus pentosaceus vj13 isolated from idly batter.bacteriocins, an antimicrobial peptide, is known to have wide spectrum antimicrobial activity against various pathogens. because they are easily digested in the intestine, they are considered as safe and are widely used as food preservatives. hence their purification and characterization have attracted considerable attraction, especially for those having activity against human pathogens. in this study, the bacteriocin produced by pediococcus pentosaceus vj13 was precipitated with cold acetone an ...201323754544
effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread.the effect of supplementing wheat flour at a level of 15% with lupine (lupinus angustifolius l.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. the use of fermented lupine resulted in a lower specific volume and crumb porosity of bread on an average by 14.1% and 10.5%, respectively, while untreated lupine lowered the latter parameters at a higher level (30.8% and 20.7%, respectively) ...201323763660
effects of 8 chemical and bacterial additives on the quality of corn silage.this project aimed to evaluate the effects 8 additives on the fermentation, dry matter (dm) losses, nutritive value, and aerobic stability of corn silage. corn forage harvested at 31% dm was chopped (10mm) and treated with (1) deionized water (control); (2) buchneri 500 (buc; 1×10(5) cfu/g of pediococcus pentosaceus 12455 and 4×10(5) cfu/g of lactobacillus buchneri 40788; lallemand animal nutrition, milwaukee, wi); (3) sodium benzoate (ben; 0.1% of fresh forage); (4) silage savor acid mixture (s ...201323810597
effects of processing and storage on pediococcus pentosaceus sb83 in vaginal formulations: lyophilized powder and tablets.vaginal probiotics have an important role in preventing the colonization of the vagina by pathogens. this study aimed to investigate different formulations with pediococcus pentosaceus sb83 (lyophilized powder and tablets with and without retarding polymer) in order to verify its stability and antilisterial activity after manufacture and during storage. the bacteriocinogenic activity of p. pentosaceus sb83 against listeria monocytogenes was evaluated in simulated vaginal fluid. suspension of ped ...201323844367
diet supplementation of pediococcus pentosaceus in cobia (rachycentron canadum) enhances growth rate, respiratory burst and resistance against photobacteriosis.cobia (rachycentron canadum) is an economically important fish species for aquaculture in tropical and sub-tropical areas. cobia aquaculture industry has severely damaged due to photobacteriosis caused by photobacterium damselae subsp. piscicida (pdp), especially in taiwan. antibiotics and vaccines have been applied to control pdp infection, but the efficacy has been inconsistent. one species of lactic acid bacteria, pediococcus pentosaceus strain 4012 (lab 4012), was isolated from the intestine ...201323916590
enzymatic conversion of d-galactose to d-tagatose: cloning, overexpression and characterization of l-arabinose isomerase from pediococcus pentosaceus pc-5.the gene encoding l-arabinose isomerase from food-grade strain pediococcus pentosaceus pc-5 was cloned and overexpressed in escherichia coli. the recombinant protein was purified and characterized. it was optimally active at 50 °c and ph 6.0. furthermore, this enzyme exhibited a weak requirement for metallic ions for its maximal activity evaluated at 0.6 mm mn(2+) or 0.8 mm co(2+). interestingly, this enzyme was distinguished from other l-ais, it could not use l-arabinose as its substrate. in ad ...201623948501
novel dextran from pediococcus pentosaceus crag3 isolated from fermented cucumber with anti-cancer properties.the porous branched dextran of molecular mass 2.93 × 10(5) da with 50% overall yield (4.5mg/ml) was produced from pediococcus pentosaceus crag3 (genbank id: jx679020), a novel isolate from fermented cucumber. it contained glucose monomers linked through 75% α-(1,6) linkage with 25% (α-1,3) branching as displayed by spectroscopic analysis. the peak analysis showed α-(1,3) branching after every five glucose units of main chain. in vitro cytotoxicity analysis of dextran displayed anti-cancer activi ...201324095664
proteolytic characterisation in grass carp sausage inoculated with lactobacillus plantarum and pediococcus pentosaceus.the proteolysis in grass carp sausages inoculated with lactobacillus plantarum zy40 and pediococcus pentosaceus gy23 was investigated. as fermentation progressed, sarcoplasmic and myofibrillar proteins in both sausages were obviously degraded, and the proteolytic process was more intense in sausages inoculated with p. pentosaceus gy23. the increases in α-amino nitrogen, trichloroacetic acid (tca)-soluble peptides and free amino acids were also detected in both sausages. the differences in α-amin ...201424128554
identification of thermo tolerant lactic acid bacteria isolated from silage prepared in the hot and humid climate of southwestern japan.to develop high-quality silage starters adapted to hot and humid weather, 12 lab isolates from silage produced in kyushu and okinawa, japan were characterized based on their morphological features, growth curves and sugar utilization. in addition, the nucleotide sequences of the v2-v3 region of their 16s rrna genes and the 16s-23s rrna intergenic spacer (its) regions were determined. the isolates were also subjected to rapd-pcr analysis, dna-dna hybridization, g+c content analysis and immuno-ide ...201324130959
enhancement of γ-aminobutyric acid (gaba) in nham (thai fermented pork sausage) using starter cultures of lactobacillus namurensis nh2 and pediococcus pentosaceus hn8.the aim was to produce nham that was enriched with γ-aminobutyric acid (gaba); therefore two gaba producing lactic acid bacteria (pediococcus pentosaceus hn8 and lactobacillus namurensis nh2) were used as starter cultures. by using the central composite design (ccd) we showed that addition of 0.5% monosodium glutamate (msg) together with an inoculum size of roughly 6logcfu/g of each of the two strains produced a maximal amounts of gaba (4051 mg/kg) in the 'gaba nham' product. this was higher tha ...201324135673
enzymatic production of d-3-phenyllactic acid by pediococcus pentosaceus d-lactate dehydrogenase with nadh regeneration by ogataea parapolymorpha formate dehydrogenase.3-phenyllactic acid (pla) is an antimicrobial compound with broad and effective antimicrobial activity against both bacteria and fungi. enzymatic production of pla can be carried out from phenylpyruvic acid by lactate dehydrogenase (ldh); however, the enzymatic reaction is accompanied by nadh oxidation that inhibits pla biotransformation. here, nadh regeneration was achieved using the formate dehydrogenase from ogataea parapolymorpha and introduced into the d-pla production process using the d-l ...201424249102
complete genome sequence of pediococcus pentosaceus strain sl4.pediococcus pentosaceus sl4 was isolated from a korean fermented vegetable product, kimchi. we report here the whole-genome sequence (wgs) of p. pentosaceus sl4. the genome consists of a 1.79-mb circular chromosome (g+c content of 37.3%) and seven distinct plasmids ranging in size from 4 kb to 50 kb.201324371205
lactic acid bacteria in fermented foods in thailand.traditional fermented foods (fish, meat and vegetable products), produced by many different processes, are eaten in many parts of thailand. lactic acid bacteria are responsible for the souring and ripening of these foods. homofermentative strains of lactobacillus pentosus, l. plantarum and pediococcus pentosaceus are dominant in foods with low salt concentrations whereas p. halophilus strains are present in foods containing high salt. strains of lactobacillus sake, other lactobacillus spp., p. a ...199524414643
interaction between lactobacillus hilgardii and pediococcus pentosaceus and their metabolism of sugars and organic acids.in a mixed culture of lactobacillus hilgardii and pediococcus pentosaceus on commerical grape juice, growth of the latter was inhibited until 24 h; after 24 h no viable cells were detected. during the early stages of growth, sugars and malic acid were consumed and production of m- and l-lactic acids was greater in the mixed culture than in either of the pure cultures.199524414666
fermentation of millet to produce kamu a nigerian starch-cake food.microorganisms present in the unfermented grains of millet at the initial stage of steeping and after sieving at the initial stage of souring for the preparation of kamu were moulds (aspergillus versicolor, penicillim nigricans and rhizopus stolonifer), bacteria (pediococcus pentosaceus and lactobaclllus plantarum) and a yeast (saccharomyces cerevisiae). only the bacteria and yeast persisted to the end of the steeping period. these, together with another yeast, candida krusel, brought about the ...199124424932
prevalence of antibiotic resistance in lactic acid bacteria isolated from the faeces of broiler chicken in malaysia.probiotics are commonly used as feed additive to substitute antibiotic as growth promoter in animal farming. probiotic consists of lactic acid bacteria (lab), which enhance the growth and health of the animal. probiotic also have higher possibility to become pathogenic bacteria that may carry antibiotic resistant gene that can be transmitted to other lab species. the aim of this study was to identify the lab species in the faeces of broiler chicken and to determine the prevalence of antibiotic r ...201424447766
characterization of lactic acid bacteria isolated from sauce-type kimchi.this study was carried out to investigate the isolation and characterization of lactic acid bacteria (lab) from naturally fermented sauce-type kimchi. sauce-type kimchi was prepared with fresh, chopped ingredients (korean cabbage, radish, garlic, ginger, green onion, and red pepper). the two isolated bacteria from sauce-type kimchi were identified as pediococcus pentosaceus and lactobacillus brevis by 16s rdna sequencing and tentatively named pediococcus sp. ij-k1 and lactobacillus sp. ij-k2, re ...201224471087
antibacterial efficacy of nisin, pediocin 34 and enterocin fh99 against l. monocytogenes, e. faecium and e. faecalis and bacteriocin cross resistance and antibiotic susceptibility of their bacteriocin resistant variants.the bacteriocin susceptibility of listeria monocytogenes mtcc 657, enterococcus faecium dsmz 20477, e. faecium vre, and e. faecalis atcc 29212 and their corresponding bacteriocin resistant variants was assessed. the single and combined effect of nisin and pediocin 34 and enterocin fh99 bacteriocins produced by pediococcus pentosaceus 34, and e. faecium fh99, respectively, was determined. pediocin34 proved to be more effective in inhibiting l. monocytogenes mtcc 657. a greater antibacterial effec ...201424493880
control of spoilage fungi by protective lactic acid bacteria displaying probiotic properties.thirty-six lactic acid bacteria belong to lactococcus, lactobacillus, enterococcus, and pediococcus were isolated, and the spectrum of antifungal activity was verified against fusarium oxysporum (kacc 42109), aspergillus niger (kacc 42589), fusarium moniliforme (kacc 08141), penicillium chrysogenum (nii 08137), and the yeast candida albicans (mtcc 3017). three isolates, identified as pediococcus pentosaceus (tg2), lactobacillus casei (dy2), and lactococcus (bsn) were selected further, and their ...201424532445
administration of lactobacillus salivarius li01 or pediococcus pentosaceus li05 improves acute liver injury induced by d-galactosamine in rats.this work investigated the effect of the intragastric administration of five lactic acid bacteria from healthy people on acute liver failure in rats. sprague-dawley rats were given intragastric supplements of lactobacillus salivarius li01, lactobacillus salivarius li02, lactobacillus paracasei li03, lactobacillus plantarum li04, or pediococcus pentosaceus li05 for 8 days. acute liver injury was induced on the eighth day by intraperitoneal injection of 1.1 g/kg body weight d-galactosamine (d-galn ...201424639205
probiotic potential of pediococcus pentosaceus crag3: a new isolate from fermented cucumber.a novel strain of lactic acid bacterium isolated from fermented cucumber was selected due to its high glucansucrase activity. it was identified on the basis of 16s rrna sequence analysis as pediococcus pentosaceus crag3 (genbank accession number jx679020). the isolate was round shaped, gram positive, and catalase negative displaying typical features of lactic acid bacterium. it produced 145 ± 3.27 mg lactic acid per ml of cell-free supernatant. it showed ability to ferment carbohydrates such as ...201424676763
alternative for improving gut microbiota: use of jerusalem artichoke and probiotics in diet of weaned piglets.the aim of the study was to determine the effect of jerusalem artichoke and probiotics on defence activity of intestinal cells of weaning pigs. one hundred eighty piglets (7 weeks old) were fed with basal feed supplemented with jerusalem artichoke, lactobacillus reuteri and pediococcus pentosaceus. after 5 weeks, the piglets were slaughtered and the gastrointestinal contents and intestine samples were taken for analysis. results demonstrated that in pigs fed basal diet with both probiotics and j ...201424724471
reduction of salmonella enterica serovar typhimurium dt104 infection in experimentally challenged weaned pigs fed a lactobacillus-fermented feed.salmonella typhimurium is a foodborne pathogen and commonly present on pig farms. probiotics have shown potential as a means of reducing salmonella shedding in pigs. three experimental challenge trials were conducted to investigate the potential application of newly isolated lactobacillus isolates for controlling salmonella infection in pigs. in each trial, 16 yorkshire piglets (28-d old) were randomly allocated to 1 of 4 dietary treatments: (1) basal diet (bd), (2) naturally fermented (nf) feed ...201424826965
dietary supplementation of pediococcus pentosaceus enhances innate immunity, physiological health and resistance to vibrio anguillarum in orange-spotted grouper (epinephelus coioides).groupers (epinephelus spp.) are economically important fish species in southeast asian aquaculture. vibriosis caused by vibro spp. is one of the severe bacterial diseases that devastate the grouper aquaculture industry. probiotics have been reported to show the potential to enhance fish immunity and to antagonize pathogens. in our previous study, a lactic acid bacterium pediococcus pentosaceus strain 4012 (lab4012), isolated from cobia intestine, protects cobia from photobacteriosis after a 2-we ...201424845519
phenotypic and genotypic characterization of some lactic acid bacteria isolated from bee pollen: a preliminary study.in the present work, five hundred and sixty-seven isolates of lactic acid bacteria were recovered from raw bee pollen grains. all isolates were screened for their antagonistic activity against both gram-positive and gram-negative pathogenic bacteria. neutralized supernatants of 54 lactic acid bacteria (lab) cultures from 216 active isolates inhibited the growth of indicator bacteria. they were phenotypically characterized, based on the fermentation of 39 carbohydrates. using the simple matching ...201424936378
probiotic properties of pediococcus strains isolated from jeotgals, salted and fermented korean sea-food.three pediococcus pentosaceus strains were isolated from jeotgals, salted and fermented korean sea-foods, and their probiotic potentials were examined. after 2 h exposure to ph 3.0, p. pentosaceus f66 survived with the survival ratio of 32.6% followed by p. pentosaceus d56 (17.2%) and p. pentosaceus a24 (7.5%). p. pentosaceus f66 also survived better (26.6%) than p. pentosaceus a24 (13.7%) and p. pentosaceus d56 (5.8%) after 2 h exposure to 0.3% bile salts. three strains grew slowly on mrs broth ...201424979684
comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt.the microbiological culture-dependent characterization and physicochemical characteristics of laboratory sourdough prepared with grape (gs) were evaluated and compared with apple (as) and yogurt (ys), which are the usual spanish sourdough ingredients. ripe gs took longer than as and ys to reach the appropriate acidity and achieved lower values of lactic acid. in all sourdoughs, the lactic acid bacteria (lab) increased during processing and were the dominant microorganisms (>1e+8 cfu/g). gs, as w ...201525008077
isolation and molecular identification of lactic acid bacteria and bifidobacterium spp. from faeces of the blue-fronted amazon parrot in brazil.in brazil, the blue-fronted amazon parrot (amazona aestiva) is a common pet. the faecal microbiota of these birds include a wide variety of bacterial species, the majority of which belong to the gram-positive lactic acid bacteria (lab) clade. the aim of this study was to investigate differences in the diversity and abundance of lab and bifidobacterium spp. in the cloacae between wild and captive birds and to select, identify and characterise lab for consideration as a parrot probiotic. cloacal s ...201425062609
assessment of probiotic properties in lactic acid bacteria isolated from wine.probiotic properties are highly strain-dependent but rarely studied in enological lactic acid bacteria (lab). in this study, the probiotic features of 11 strains of lactobacillus spp., pediococcus spp., and oenococcus oeni, including saliva and acid resistance, bile tolerance and exopolysaccharides' production, were investigated. the assays included two probiotic reference strains (lactobacillus plantarum clc 17 and lactobacillus fermentum cect5716). the lactobacillus and pediococcus strains sho ...201425084666
pediococcus pentosaceus sb83 as a potential probiotic incorporated in a liquid system for vaginal delivery.pediococcus pentosaceus sb83 is a bacteriocinogenic culture having potential use as a vaginal probiotic. the objective of this study was to evaluate the behaviour of p. pentosaceus sb83 incorporated in a liquid system for eventually formulating a gel for vaginal delivery. the vaginal probiotic incorporated into glycerol was able to survive in simulated vaginal fluid at normal vaginal ph (4.2) and at ph of vaginal infections (5.5 and 6.5). the probiotic can be stored at 4 °c for a longer period o ...201425097107
a non-pediocin low molecular weight antimicrobial peptide produced by pediococcus pentosaceus strain ie-3 shows increased activity under reducing environment.species of the genus pediococcus are known to produce antimicrobial peptides such as pediocin-like bacteriocins that contain ygngvxc as a conserved motif at their n-terminus. until now, the molecular weight of various bacteriocins produced by different strains of the genus pediococcus have been found to vary between 2.7 to 4.6 kd. in the present study, we characterized an antimicrobial peptide produced by p. pentosaceus strain ie-3.201425158757
phytic acid degrading lactic acid bacteria in tef-injera fermentation.ethiopian injera, a soft pancake, baked from fermented batter, is preferentially prepared from tef (eragrostis tef) flour. the phytic acid (pa) content of tef is high and is only partly degraded during the fermentation step. pa chelates with iron and zinc in the human digestive tract and strongly inhibits their absorption. with the aim to formulate a starter culture that would substantially degrade pa during injera preparation, we assessed the potential of microorganisms isolated from ethiopian ...201425180667
whole-genome sequence assembly of pediococcus pentosaceus li05 (cgmcc 7049) from the human gastrointestinal tract and comparative analysis with representative sequences from three food-borne strains.strains of pediococcus pentosaceus from food and the human gastrointestinal tract have been widely identified, and some have been reported to reduce inflammation, encephalopathy, obesity and fatty liver in animals. in this study, we sequenced the whole genome of p. pentosaceus li05 (cgmcc 7049), which was isolated from the fecal samples of healthy volunteers, and determined its ability to reduce acute liver injury. no other genomic information for gut-borne p. pentosaceus is currently available ...201425349631
behavior of shiga toxigenic escherichia coli relevant to lettuce washing processes and consideration of factors for evaluating washing process surrogates.postharvest processes for fresh produce commonly include washing in water containing antimicrobial chemicals, such as chlorine; however, if the antimicrobials are not present in sufficient levels, washing can promote the spread of contamination that might be present. to understand cross-contamination risk during washing, we tested a collection of shiga toxigenic escherichia coli (stec), including o157:h7 and other non-o157 strains, for certain traits during washing of fresh-cut lettuce, i.e., se ...201425364918
safety evaluation of multiple strains of lactobacillus plantarum and pediococcus pentosaceus in wistar rats based on the ames test and a 28-day feeding study.three lactic acid bacterial strains, lactobacillus plantarum, hk006, and hk109, and pediococcus pentosaceus pp31 exhibit probiotic potential as antiallergy agents, both in vitro and in vivo. however, the safety of these new strains requires evaluation when isolated from infant faeces or pickled cabbage. multiple strains (hk006, hk109, and pp31) were subject to a bacterial reverse mutation assay and a short-term oral toxicity study. the powder product exhibited mutagenic potential in salmonella t ...201425379552
purified dextransucrase from pediococcus pentosaceus crag3 as food additive.the extracellular crude dextransucrase (0.67 u/mg) from p. pentosaceus crag3 (genbank accession number jx679020) after peg-1500 fractionation gave specific activity, 20.0 u/mg which by gel filtration resulted in 46.0 u/mg. the purified dextransucrase displayed molecular size of approximately, 224 kda. the optimum assay conditions for dextransucrase activity were 5% sucrose in 20 mm sodium acetate buffer (ph 5.4) and 30 degrees c. the dextransucrase was stable up to 40 degrees c and at ph range o ...201425434098
short communication: 3-phenyllactic acid production in milk by pediococcus pentosaceus sk25 during laboratory fermentation process.3-phenyllactic acid (pla) is a broad-spectrum antimicrobial compound, produced by a wide range of lactic acid bacteria. a novel lactic acid bacteria strain with high pla-producing ability, pediococcus pentosaceus sk25, was isolated from traditional chinese pickles. when grown in de man, rogosa, sharpe broth at 30°c for 36h, this strain produced 135.6mg/l of pla. using this strain as starter for milk fermentation, 47.2mg/l of pla was produced after fermentation for 12h. the pla production was sig ...201525434344
probiotic bacteria, b. longum and l. acidophilus inhibit infection by rotavirus in vitro and decrease the duration of diarrhea in pediatric patients.evidence suggests that specific probiotics may be antagonistic to enteric pathogens and enhance immunity, and thus, provide a means of preventing or treating diarrheal diseases. in the present study, we aimed to evaluate the efficacy of probiotic strains isolated from koreans for the treatment of viral gastroenteritis in young children and against rotavirus in vitro.201525459995
flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique lab culture isolated from harbin dry sausage.the lactic acid bacteria pediococcus pentosaceus, lactobacillus brevis, lactobacillus curvatus, and lactobacillus fermentum isolated from harbin dry sausage were assessed for their protein hydrolysis and flavour development in pork muscle sarcoplasmic protein extracts. gel electrophoresis indicated that sarcoplasmic proteins were degraded by all of the strains, especially by p. pentosaceus and l. curvatus. trichloroacetic acid-soluble peptides increased in all of the samples (p < 0.05), especial ...201525460113
effect of microbial inoculants on the quality and aerobic stability of bermudagrass round-bale haylage.the objective of this study was to compare the efficacy of using 4 commercially available microbial inoculants to improve the fermentation and aerobic stability of bermudagrass haylage. we hypothesized that the microbial inoculants would increase the fermentation and aerobic stability of the haylages. bermudagrass (4-wk regrowth) was harvested and treated with (1) deionized water (control); (2) buchneri 500 (b500; lallemand animal nutrition, milwaukee, wi) containing 1×10(5) of pediococcus pento ...201525465545
antioxidant activity and fatty acid profile of fermented milk prepared by pediococcus pentosaceus.probiotics are the class of beneficial microorganisms that have positive influence on the health when ingested in adequate amounts. probiotic fermented milk is one of the dairy products that is prepared by using probiotic lactic acid bacteria. the study comprised preparation of fermented milk from various sources such as cow, goat and camel. pediococcus pentosaceus which is a native laboratory isolate from cheese was utilized for the product formation. changes in functional properties in the fer ...201425477694
iranian wheat flours from rural and industrial mills: exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads.this study aimed at describing the main chemical and technology features of eight iranian wheat flours collected from industrial and artisanal mills. their suitability for bread making was investigated using autochthonous sourdough starters. chemical analyses showed high concentration of fibers and ash, and technology aptitude for making breads. as shown through 2-de analyses, gliadin and glutenin subunits were abundant and varied among the flours. according to the back slopping procedure, type ...201525583343
effects of japanese pepper and red pepper on the microbial community during nukadoko fermentation.nukadoko is a fermented rice bran bed traditionally used for pickling vegetables in japan. to date, the production of both homemade and commercial nukadoko has depended on natural fermentation without using starter cultures. spices, japanese pepper, and red pepper, are added to nukadoko empirically, but the functions of spices in nukadoko have not been fully elucidated. to investigate the effects of japanese pepper and red pepper on nukadoko fermentation, we compared the chemical and microbiolog ...201525625032
assessment of probiotic, antifungal and cholesterol lowering properties of pediococcus pentosaceus kcc-23 isolated from italian ryegrass.lactic acid bacteria (lab) are important for the processing of various food products. although genetically modified organisms have contributed to improvements in various food products, there are some limitations. thus, the discovery of wild strains from natural sources must be considered as the most suitable approach for identifying new lab. therefore, we planned to isolate and characterise the lab from italian ryegrass forage and evaluate their biological potential.201625655225
identification and characterization of wild lactobacilli and pediococci from spontaneously fermented mountain cheese.the traditional mountain malga (tmm) cheese is made from raw cow's milk by spontaneously fermentation in small farms called "malga" located in trentino region. this study was designed to characterize the lactic acid bacteria (lab) growing on mrs medium, of tmm-cheese at the end of the ripening. ninety-five lab were isolated and genotypically characterized by randomly amplified polymorphic dna-polymerase chain reaction (rapd-pcr) with two primers, species-specific pcr and partial sequencing of 16 ...201525791000
biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses."nostrano-cheeses" are traditional alpine cheeses made from raw cow's milk in trentino-alto adige, italy. this study identified lactic acid bacteria (lab) developing during maturation of "nostrano-cheeses" and evaluated their potential to produce γ-aminobutyric acid (gaba), an immunologically active compound and neurotransmitter. cheese samples were collected on six cheese-making days, in three dairy factories located in different areas of trentino and at different stages of cheese ripening (24  ...201525802859
effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage.the present work deals with the evaluation of the effect of three different commercial starter cultures (chr. hansen, hørsholm, denmark) on the volatile compound profile and sensory properties, as well as some important physicochemical parameters, of dry-fermented foal sausages at the end of ripening in order to select the most suitable starter culture for this elaboration. the sausage batches were named as follows: co (non-inoculated control), fs (lactobacillus sakei + staphylococcus carnosus), ...201625851258
lactic acid bacteria and bifidobacteria-inhibited staphylococcus epidermidis.lactic acid bacteria (lab) and bifidobacteria are able to produce antimicrobial compounds to inhibit opportunisticwounding skin pathogen. the antimicrobial compounds produced are organic acids, putative bacteriocin, hydrogen peroxide, and diacetyl. staphylococcus epidermidis is well-known as an opportunistic wounding skin pathogen in wound infections related to implanted medical devices.201425856101
genetic and technological characterisation of vineyard- and winery-associated lactic acid bacteria.vineyard- and winery-associated lactic acid bacteria (lab) from two major pdo regions in greece, peza and nemea, were surveyed. lab were isolated from grapes, fermenting musts, and winery tanks performing spontaneous malolactic fermentations (mlf). higher population density and species richness were detected in nemea than in peza vineyards and on grapes than in fermenting musts. pediococcus pentosaceus and lactobacillus graminis were the most abundant lab on grapes, while lactobacillus plantarum ...201525866789
comparative genome analysis of pediococcus damnosus lmg 28219, a strain well-adapted to the beer environment.pediococcus damnosus lmg 28219 is a lactic acid bacterium dominating the maturation phase of flemish acid beer productions. it proved to be capable of growing in beer, thereby resisting this environment, which is unfavorable for microbial growth. the molecular mechanisms underlying its metabolic capabilities and niche adaptations were unknown up to now. in the present study, whole-genome sequencing and comparative genome analysis were used to investigate this strain's mechanisms to reside in the ...201525880122
anti-inflammatory properties of fermented soy milk with lactococcus lactis subsp. lactis s-su2 in murine macrophage raw264.7 cells and dss-induced ibd model mice.six lactic acid bacteria strains (four lactobacillus plantarum strains and one each of lactococcus lactis subsp. lactis and pediococcus pentosaceus) have been isolated and shown to possess anti-oxidant activity. in this study, we determined their acid, bile, salt resistance, and adhesion activity on human enterocyte-like ht-29-luc and caco-2 cells. an isolate lc. lactis s-su2 showed highest bile resistance and adhesion activity compared to type strains. s-su2 could ferment both 10% skimmed milk ...201525887264
identification and antimicrobial activity detection of lactic acid bacteria isolated from corn stover silage.a total of 59 lactic acid bacteria (lab) strains were isolated from corn stover silage. according to phenotypic and chemotaxonomic characteristics, 16s ribosomal dna (rdna) sequences and reca gene polymerase chain reaction amplification, these lab isolates were identified as five species: lactobacillus (l.) plantarum subsp. plantarum, pediococcus pentosaceus, enterococcus mundtii, weissella cibaria and leuconostoc pseudomesenteroides, respectively. those strains were also screened for antimicrob ...201525924957
combined moist airtight storage and feed fermentation of barley by the yeast wickerhamomyces anomalus and a lactic acid bacteria consortium.this study combined moist airtight storage of moist grain with pig feed fermentation. starter cultures with the potential to facilitate both technologies were added to airtight stored moist crimped cereal grain, and the impact on storage microflora and the quality of feed fermentations generated from the grain was investigated. four treatments were compared: three based on moist barley, either un-inoculated (m), inoculated with wickerhamomyces anomalus (w), or inoculated with w. anomalus and lab ...201525954295
effect of encapsulation on viability of pediococcus pentosaceus ozf during its passage through the gastrointestinal tract model.the main goal of this study was to develop an improved oral delivery system for pediococcus pentosaceus ozf, a promising probiotic bacterium, and to assess its viability under simulated gastrointestinal (gi) tract model by comparing the efficiency of microbiological and molecular approaches. encapsulation was carried out using extrusion method and as a result, encapsulation system including 0.75 % lactulose, 1.8 % sodium alginate, 0.1 m cacl2, and 5 min gelling time was shown to have a significa ...201525958073
optimization studies for enhanced bacteriocin production by pediococcus pentosaceus kc692718 using response surface methodology.bacteriocins have been produced by various lactic acid bacteria (lab) strains isolated from dairy and fermented vegetable sources. in the current study we have isolated a novel bacteriocin producing strain pediococcus pentosaceus kc692718 from mixed vegetable pickles (india). a 2 step process optimization for enhancing production of bacteriocin from the isolates was carried out with one-factor-at-a-time (ofat) and response surface methodology (rsm) methods. a 2.5 fold (au/ml) increase of bacteri ...201526028762
study of lactic acid bacteria community from raw milk of iranian one humped camel and evaluation of their probiotic properties.camel milk is amongst valuable food sources in iran. on the other hand, due to the presence of probiotic bacteria and bacteriocin producers in camel milk, probiotic bacteria can be isolated and identified from this food product.201526060561
use of autochthonous lactic acid bacteria starters to ferment mango juice for promoting its probiotic roles.strains of leuconostoc mesenteroides, pediococcus pentosaceus, and lactobacillus brevis were identified from mango fruits by partial 16s rdna gene sequence. based on the ability of producing mannitol and diacetyl, leuconostoc mesenteroides mpl18 and mpl39 were selected within the lactic acid bacteria isolates, and used as mixed starters to ferment mango juice (mj). both the autochthonous strains grew well in fermented mango juice (fmj) and remained viable at 9.81 log cfu ml(-1) during 30 days of ...201626176886
fermentation performance of lactic acid bacteria in different lupin substrates-influence and degradation ability of antinutritives and secondary plant metabolites.the main objectives were to determine the influence of secondary plant metabolites and antinutritives in lupin seeds on the fermentation performance of lactic acid bacteria and to study their ability to degrade these substances. the suitability of lupin raw materials as fermentation substrates was examined.201526189714
antioxidant potential of a unique lab culture isolated from harbin dry sausage: in vitro and in a sausage model.the lactic acid bacteria pediococcus pentosaceus, lactobacillus curvatus, lactobacillus brevis, and lactobacillus fermentum isolated from harbin dry sausage were evaluated for their potential antioxidant activity. the in vitro results showed that p. pentosaceus had the strongest h2o2 resistance, radical scavenging activity, reducing power, and inhibition of lipid peroxidation (p<0.05). additionally, superoxide dismutase and glutathione peroxidase activities in p. pentosaceus were higher than tho ...201526241464
characterization of the phenolic fraction from argentine wine and its effect on viability and polysaccharide production of pediococcus pentosaceus.to qualitatively and quantitatively characterize a low molecular weight phenolic fraction (lmf) of malbec wine from cafayate, argentina, and evaluate its effect on viability and exopolysaccharide production of pediococcus pentosaceus 12p, a wine spoilage bacterium.201526272396
influence of ensiling, exogenous protease addition, and bacterial inoculation on fermentation profile, nitrogen fractions, and ruminal in vitro starch digestibility in rehydrated and high-moisture corn.exogenous protease addition may be an option to increase proteolysis of zein proteins and thus starch digestibility in rehydrated and high-moisture corn (hmc) ensiled for short periods. in addition, microbial inoculation may accelerate fermentation and increase acid production and thus increase solubilization of zein proteins. four experiments were performed to evaluate the effect on fermentation profile, n fractions, and ruminal in vitro starch digestibility (ivsd) of the following: (1) rehydra ...201526277311
preliminary probiotic and technological characterization of pediococcus pentosaceus strain kid7 and in vivo assessment of its cholesterol-lowering activity.the study was aimed to characterize the probiotic properties of a pediococcus pentosaceus strain, kid7, by in vitro and in vivo studies. the strain possessed tolerance to oro-gastrointestinal transit, adherence to the caco-2 cell line, and antimicrobial activity. kid7 exhibited bile salt hydrolase activity and cholesterol-lowering activity, in vitro. in vivo cholesterol-lowering activity of kid7 was studied using atherogenic diet-fed hypercholesterolemic mice. the experimental animals (c57bl/6j ...201526300852
probiotic pediococcus pentosaceus strain gs4 alleviates azoxymethane-induced toxicity in mice.probiotic treatment has been gaining attention due to its remarkable effects in alleviating toxicity and carcinogenesis. the novel strain pediococcus pentosaceus gs4 has been reported for probiotic, survivability in simulated gastrointestinal fluid, and antioxidative and biohydrogenation properties. therefore, we hypothesize that this specific strain might be able to assuage the effect of azoxymethane (aom)-induced toxicity in mice. twenty-eight swiss albino mice were divided into 4 groups and w ...201526319614
phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread.the objective of this study was to determinate phytase activity of bacteriocins producing lactic acid bacteria previously isolated from spontaneous rye sourdough. the results show that the highest extracellular phytase activity produces pediococcus pentosaceus ktu05-8 and ktu05-9 strains with a volumetric phytase activity of 32 and 54 u/ml, respectively, under conditions similar to leavening of bread dough (ph 5.5 and 30 °c). in vitro studies in simulated gastrointestinal tract media ph provide ...201526397032
chemostat production of pediocin sm-1 by pediococcus pentosaceus mees 1934.production of the bacteriocin pediocin sm-1 by pediococcus pentosaceus mees 1934 was investigated in ph-controlled batch and chemostat cultures using a complex medium containing glucose, sucrose or fructose. in chemostat cultures operated at 150 rpm, 30°c, 60% dissolved oxygen tension, ph 6.5, and d = 0.148 h(-1) , the pediocin titer reached 185 au/ml representing an increase of 32% compared with batch cultures in which glucose was used as the carbon source. pediocin biosynthesis was markedly af ...201626399463
lactic acid bacteria in dried vegetables and spices.spices and dried vegetable seasonings are potential sources of bacterial contamination for foods. however, little is known about lactic acid bacteria (lab) in spices and dried vegetables, even though certain lab may cause food spoilage. in this study, we enumerated lab in 104 spices and dried vegetables products aimed for the food manufacturing industry. the products were obtained from a spice wholesaler operating in finland, and were sampled during a one-year period. we picked isolates (n = 343 ...201626678137
valorization of indigenous dairy cattle breed through salami production.the aim of the research was to produce salami manufactured with meat of three different commercial categories of bovine breed: cow on retirement, beef and young bull. a total of six experimental productions, at small-scale plant, were carried out with and without starter culture inoculums. the evolution of physico-chemical parameters in all trials followed the trend already registered for other fermented meat products. several lab species were found during process with different levels of specie ...201626735574
lipolytic changes in fermented sausages produced with turkey meat: effects of starter culture and heat treatment.in this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. free fatty acid (ffa) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). after drying stage, free fatty acid values of traditional sty ...201426760744
effects of lactic acid bacteria with bacteriocinogenic potential on the fermentation profile and chemical composition of alfalfa silage in tropical conditions.the fermentation profile, chemical composition, and microbial populations of alfalfa silages treated with microbial inoculants (mi) at different fermentation periods (t) were evaluated in tropical conditions. a 4×6 factorial arrangement was used in a randomized design with 3 replicates. fresh alfalfa was treated with (1) no treatment (ctrl), (2) commercial inoculant (cin), (3) pediococcus acidilactici (strain 10.6, s1), and (4) pediococcus pentosaceus (strain 6.16, s2). an inoculant application ...201626774723
evaluation of in vitro probiotic potential of pediococcus pentosaceus ozf isolated from human breast milk.this study was conducted to evaluate the probiotic properties of pediococcus pentosaceus ozf isolated from human breast milk. the results obtained so far suggest that the strain is resistant to low ph, bile salt, pepsin and pancreatin, so it could survive while passing through the upper part of the gastrointestinal tract and reveal its potential probiotic action on host organism. the strain was non-pathogenic (γ-hemolytic), produced anti-listerial bacteriocin, exhibited a strong autoaggregating ...201026781239
highly specific culture-independent detection of ygngv motif-containing pediocin-producing strains.a novel method based on (1) initial microbiological screening and (2) a highly specific pcr is described for selection of strains expressing ygngv motif-containing pediocin. initial screening is carried out using spot on the lawn assay for selection of acid-free, hydrogen peroxide (h2o2)-free and secreted heat-stable inhibitory activity producing strains. this is followed by highly specific pcr for amplification of 406-bp fragment using forward primer: 5'-tggccaatatcattggtggt-3' targeting signal ...201326782603
microbiological analyses of traditional alcoholic beverage (chhang) and its starter (balma) prepared by bhotiya tribe of uttarakhand, india.present article depicts microbiology of starter (balma) used in traditional solid-state fermentation of alcoholic beverage (chhang) by bhotiya tribe of uttarakhand. it also highlights the importance of herbs in balma preparation and kinetics of lactic acid and ethanol fermentation under chhang preparation using balma. balma contains 214 × 10(6) cfu/g yeasts, 2.54 × 10(6) cfu/g lactic acid bacteria (lab) and 1.4 × 10(6) cfu/g other mesophilic bacteria. its sequence analysis revealed a rich divers ...201626843694
exopolysaccharide fraction from pediococcus pentosaceus kft18 induces immunostimulatory activity in macrophages and immunosuppressed mice.exopolysaccharide fraction from pediococcus pentosaceus kft18 (pe-eps), a lactic acid bacteria isolated from kimchi (a korean fermented vegetable product), was preliminary characterized and its immunostimulating effects were analysed.201626895351
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