Introduction
Pediococcus Pentosaceus are Gram-positive, facultatively anaerobic, non-motile and non-spore-forming, members of the industrially important lactic acid bacteria. Like other lactic acid bacteria, P. pentosaceus are acid tolerant, cannot synthesize porphyrins, and possess a strictly fermentative metabolism with lactic acid as the major metabolic end product (Axelsson, 1998; Garvie, 1986). Phylogenetically Pediococcus and Lactobacillus form a super-cluster that can be divided in to two sub-clusters, all species of Pediococcus fall within the Lactobacillus casei – Pediococcus sub-cluster. Morphologically, pediococci (cocci; 0.6-1.0 mm in diameter) and lactobacilli (rods) are distinct. The formation of tetrads via cell division in two perpendicular directions in a single plane is a distinctive characteristic of pediococci. Pediococcus can be described as “the only acidophilic, homofermentative, lactic acid bacteria that divide alternatively in two perpendicular directions to form tetrads” (Simpson and Taguchi, 1995). Lactic acid is produced from hexose sugars via the Embden-Meyerhof pathway and from pentoses by the 6-phosphogluconate/phosphoketolase pathway (Axelsson, 1998). P. pentosaceus grow at 40 but not 50oC, between pH 4.5 an 8.0, in 9-10% NaCl, hydrolyzes arginine, can utilize maltose and some strains produce a “pseudo-catalase” (Garvie, 1986, Simpson and Taguchi, 1995). Strains of P. pentosaceus have been reported to contain between three and five resident plasmids (Graham and McKay, 1985). Plasmid-linked traits include the ability to ferment raffinose, melibiose, and sucrose, as well as, the production of bacteriocins (Daeschel and Klaenhammer, 1985;Gonzalez and Kunka, 1986). Plasmids can be conjugally transferred between Pediococcus and Enterococcus, Streptococcus, or Lactococcus (Gonzalez and Kunka, 1983). Electroporation has been utilized to introduce plasmids into pediococci, including P. pentosaceus (Kim et al, 1992; Caldwell, 1996).
P. pentosaceus can be isolated from a variety of plant materials and bacterial ripened cheeses. This organism is used as an acid producing starter culture in sausage fermentations, cucumber and green bean fermentations, soya milk fermentations, and silage (Simpson and Taguchi, 1995). P. pentosaceus are also a typical component of the adventitious or non-starter microflora of most cheese varieties during ripening (Beresford et al., 2001). In addition, it has been suggested that this organism may have value as an acid-producing starter culture in the dairy fermentations (Caldwell et al, 1996 and 1998).
Genetic studies of P. pentosaceus have generated a limited quantity of information (1 plasmid sequenced and 8 unique chromosomal sequences) on plasmid and chromosomal encoded genes; however, the vast majority of genes encoding industrially important attributes have yet to be described. Genomic sequence analysis of P. pentosaceus genome will help fill key knowledge gaps by providing a comprehensive view of the enzymes and metabolic pathways related to: 1) acid and flavor production in fermented meat and vegetable foods; 2) mechanisms by which by P. pentosaceus and other nonstarter LAB grow and direct flavor development in ripening cheese; and 3) mechanisms by which P. pentosaceus and related lactic acid bacteria spoil wine and other alcoholic beverages. In addition, improved knowledge of global gene regulation and integrative metabolism in P. pentosaceus will also help to identify rational strategies for metabolic and genetic improvements to industrial strains of lactic acid bacteria.
Pediococcus pentosaceus (P. pentosaceus) is a lactic acid bacteria (LAB) that has many potential benefits, including:
- Food additive: P. pentosaceus can improve the taste, nutrition, and storage of food and animal products.
- Antimicrobial: P. pentosaceus produces bacteriocins that can help fight bacteria in the microbial ecosystem.
- Probiotic: P. pentosaceus has probiotic properties, including:
- Anti-inflammatory: P. pentosaceus can reduce proinflammatory cytokine levels.
- Antioxidant: P. pentosaceus has antioxidant properties.
- Detoxification: P. pentosaceus can help the liver detoxify.
- Lipid-lowering: Some strains of P. pentosaceus can help lower cholesterol.
- Immune response: P. pentosaceus can improve the immune response.
- Metabolism: P. pentosaceus can improve the metabolism of fat and toxic substances.
P. pentosaceus is also a common bacterium found in Swedish rye dough.
Dosing
The dosing of Pediococcus pentosaceus depends on its intended use:
The European Food Safety Authority (EFSA) recommends a dose of 5 × 10 colony forming units (CFU)/kg of forage for use as a silage additive. This dose can help improve silage production by reducing protein degradation and dry matter loss.
In one study, the maximum production of pediocin AcH occurred when the initial inoculum was 1% and the incubation temperature was 37°C. The level of pediocin AcH peaked between 16 and 22 hours, and then decreased.
Pediococcus pentosaceus is a gram-positive, non-motile, and non-spore forming bacteria that is categorized as a lactic acid bacteria. It is coccus-like in shape and is homofermentative.
Storage
Pediococcus pentosaceus can be stored in a number of ways, including:
Cultures can be stored in refrigerated deeps of all-purpose Tween (APT) agar.
Laboratory concentrates can be frozen and stored for up to a year. Freezing and frozen storage are convenient because no special equipment is required.
Lyophilized powder can be stored at 4°C for up to 9 months. Lyophilized powder retains the number of viable cells, the production of an active bacteriocin, and the ability to reduce vaginal pH.
Samples can be preserved in aluminum foil bags at room temperature for 18 months without a significant loss of microbial viability.
Pediococcus pentosaceus is a bacterium that has many beneficial properties, including:
- Food: Can be used as a biopreservative for foods, and can add flavor and freshness.
- Agriculture: Can be used to increase the storage time for plants.
Animal husbandry: Can be used as an animal probiotic to improve the growth and pathological state of animals.
Related, Pediococcus acidolactici Akkermansia muciniphila Bifidobacterium bifidum
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