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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 ...201728342607
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 ...201728242419
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 ...201628221912
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 ...201728189328
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 ...201728185076
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 ...201628154488
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 ...201728088418
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. ...201628066360
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.201728002935
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, ...201727994214
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, ...201627904391
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= ...201527904345
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 ...201527904329
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 ...201727889157
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 ...201627877165
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.201627834699
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.201727813217
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) ...201627663381
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 ...201627637883
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.201627620467
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 ...201627590888
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 ...201627539249
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.201627443041
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 ...201627379035
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 ...201627378130
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 ...201627351835
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 ...201627341621
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 ...201627317856
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.201627271320
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 ...201627236224
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 ...201627118075
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 ...201627096744
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 ...201627052717
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 ...201627023062
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 ...201626974248
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.201626956126
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 ...201626907755
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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