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Background: Dandruff is a chronic, recurring, and common scalp problem that is caused by several etiopathogeneses with complex mechanisms. Management of this condition is typically achieved via antifungal therapies. However, the precise roles played by microbiota in the development of the condition have not been elucidated. Despite their omnipresence on human scalp little is known about the co-occurrence/co-exclusion network of cutaneous microbiota. Results: We characterized the scalp and hair surface bacterial and fungal communities of 95 dandruff-afflicted and healthy individuals residing in China. The degree distributions of co-occurrence/co-exclusion network in fungi-bacteria and bacteria-bacteria were higher in the healthy group (P < 0.0001), whereas the betweenness values are higher in the dandruff group (P < 0.01). Meanwhile, the co-occurrence/co-exclusion network among fungi-fungi and fungi-bacteria showed that compared to the healthy group, the dandruff group had more positive links (P < 0.0001). In addition, we observed that Malassezia slooffiae, Malassezia japonica and Malassezia furfur, were more abundant in the dandruff group than in the healthy group. These microbiota were co-exclusion by either multiple bacterial genera or Malassezia sp. in healthy group. The lactic acid bacteria on the scalp and hair surface, especially the genera Lactobacillus and Lactococcus, exhibit a negative correlation with multiple bacterial genera on the scalp and hair surface. Lactobacillus plantarum and Pediococcus lactis isolated on the healthy human scalp can inhibit the growth of Staphylococcus epidermidis in vitro. Conclusions: We showed that microbial networks on scalp and hair surface with dandruff were less integrated than their healthy counterparts, with lower node degree and more positive and stronger links which were deemed to be unstable and may be more susceptible to environmental fluctuations. Lactobacillus bacteria have extensive interactions with other bacteria or fungi in the scalp and hair surface micro-ecological network and can be used as targets for improving scalp health. [ABSTRACT FROM AUTHOR]

Meatballs are one of the most popular processed meats in various countries. The meats commonly used to make meatballs are beef, chicken, and fish. The purposes of this study were to evaluate the nitrogen, carbon, and Tween sources on the growth and antimicrobial activity of bacteriocin of P. pentosaceus strain 2397 and to assess the quality of fish balls preserved with bacteriocin from P. pentosaceus strain 2397 during initial storage at freezing temperature in -18 °C. The experimental design used in this study was a factorial, completely randomized design. There were two factors, i.e. bacteriocin concentrations (0, 0.15, 0.30, 0.45, and 0.60%) and storage time (0, 3, 6, and 9 d). Data obtained were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan multiple range test (DMRT) at 5% level. Meanwhile, data on microbiological counts were tabulated and analyzed descriptively. The data showed that the addition of various nitrogen, carbon, or Tween sources did not significantly (p > 0.05) affect the growth of P. pentosaceus strain 2397. The addition of peptone, beef extract or ammonium sulfate, lactose, or Tween 80 into the de Man, Rogosa, and Sharpe broth (MRSB) significantly (p < 0.05) increased the bacteriocin antimicrobial activity of strain 2397 against E. coli. Using 0.60% bacteriocin produced fish balls according to the quality standard of fish balls and maintained the quality of fish balls during initial storage for 9 d at freezing temperatures. [ABSTRACT FROM AUTHOR]

Copyright of South China Fisheries Science is the property of South China Fisheries Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, we evaluated the effect of probiotic bacteria Pediococcus pentosaceus supplemented at different inclusion levels in a control diet [basal diet containing 0.5% fructooligosaccharide (FOS)] on the growth performance, feed conversion ratio, immune response, and the disease resistance of whiteleg shrimp Litopenaeus vannamei juveniles against Vibrio parahaemolyticus. A control diet with 0.5% FOS but without P. pentosaceus supplementation (Control) was prepared. In addition, three other test diets were also formulated: control diet supplemented with P. pentosaceus at (i) 1 × 106 cfu g–1 diet (P1), (ii) 1 × 107 cfu g–1 diet (P2), or (iii) 1 × 108 cfu g–1 diet (P3). After a 60-day feeding trial, the experimental shrimps were challenged with V. parahaemolyticus. The results showed that dietary supplementation of P. pentosaceus significantly improved the growth performance and immune responses of L. vannamei juveniles. The juveniles that were fed with a P2 or P3 diet recorded the maximum increase in the final body weight, final length, weight gain, and survival rate. The total hemocyte counts, phenoloxidase, and lysozyme activity of shrimp fed with either of these two diets were significantly enhanced. The results also showed that juveniles fed with a P2 or P3 diet exhibited significantly lower mortality when challenged with V. parahaemolyticus. Overall results suggested that a combination of P. pentosaceus at the inclusion level of 1 × 107 cfu g–1 diet (P2) and 0.5% FOS could be considered as a potential synbiotic formulation for improving the growth, health, and robustness of L. vannamei. [ABSTRACT FROM AUTHOR]

Summary: Barrel‐ageing of conventionally fermented beers is becoming increasingly popular in recent years, but only very little is known about the underlying process. In this study, we show that wood species significantly affects the bacterial community composition, beer chemistry and sensory characteristics throughout 38 weeks of barrel‐ageing. Whereas the microbial communities of oak‐ and acacia‐aged beer became dominated by Pediococcus damnosus and Brettanomyces bruxellensis, beer aged in oak barrels also contained a large fraction of Acetobacter sp. (29.34%) and to a lesser extent Paenibacillus sp. (2.74%) that were almost undetected in acacia‐aged beer. Oak barrels also imparted substantial concentrations of eugenol, lactones and vanillin, while acacia‐aged beer contained high concentrations of total polyphenols and β‐glucan, which also translated into different sensory perceptions. Altogether, our results provide novel insights into the barrel‐ageing process of beer, and may pave the way for a new generation of beers with a noteworthy flavour complexity. [ABSTRACT FROM AUTHOR]

The aim of the present study is the isolation and characterization of the lactic acid bacteria from idly batter, a traditional Indian fermented product. To achieve the aim, 10 idly batter samples were selected from different regions of Kadapa district. In the primary isolation and screening process, 50 lactic-acid-producing bacteria were isolated, and from them, six strains were selected based on their lactic acid yielding capacity for further evaluation. The selected cultures were studied for their phenotypic characters, and all cultures were Gram positive, cocci, and catalase negative. All the six strains were tested for their growth and lactic acid production at above 35 °C, and finally, one strain that showed good growth at 50 °C was selected for further characterization. Molecular characterization by 16S rRNA gene analysis and BLAST analysis revealed 99% similarity with Pediococcus pentosaceus Ni1142. The isolated culture was named as Pediococcus sp. HLV1, and the sequence was submitted to the NCBI databank as accession number MH921241. The isolated strain is able to utilize a wide range of carbohydrate substrates including glucose, fructose, sucrose, lactose, maltose, and xylose. The major fermentation product from glucose is lactic acid. Pediococcus sp. HLV1 showed optimum growth and production of lactic acid with glucose as carbon source (10%) and yeast extract as nitrogen source (0.3%) at pH 7.0 and 40 °C. As well-known probiotic bacteria, the isolated Pediococcus spp. also showed antimicrobial activity against both Gram-positive and Gram-negative bacteria and more specifically inhibited Gram-positive Bacillus. Using the above optimal conditions, lactic acid from a fresh mango peel extract was studied, and at the end of the fermentation, 5.2% (v/v) of lactic acid was produced. In conclusion, the isolated LAB Pediococcus sp. strain HLV1 is able to grow and produce lactic acid at a high temperature (45 °C) and to survive at 50 °C. Mango peel, a by-product of mango pulp industries, can be utilized as one of the economically cheap feedstocks for industrial production of lactic acid by the Pediococcus sp. strain HLV1. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria represent a worthwhile organism within the microbial consortium for the food sector, health, and biotechnological applications. They tend to offer high stability to environmental conditions, with an indicated increase in product yield, alongside their moderate antimicrobial activity. Lack of endotoxins and inclusion bodies, extracellular secretion, and surface display with other unique properties, are all winning attributes of these Gram-positive lactic acid bacteria, of which, Pediococcus is progressively becoming an attractive and promising host, as the next-generation probiotic comparable with other well-known model systems. Here, we presented the biotechnological developments in Pediococcal bacteriocin expression system, contemporary variegated models of Pediococcus and lactic acid bacteria strains as microbial cell factory, most recent applications as possible live delivery vector for use as therapeutics, as well as upsurging challenges and future perspective. With the radical introduction of artificial intelligence and neural network in Synthetic Biology, the microbial usage of lactic acid bacteria as an alternative eco-friendly strain, with safe use properties compared with the already known conventional strains is expected to see an increase in various food and biotechnological applications in years to come as it offers better hope of safety, accuracy, and higher efficiency.

Lactic acid (LA) fermentation of dog’s mercury (M. perennis L.) herbal parts was investigated in samples inoculated with either Lactobacteria (Lactobacillus plantarum and Pediococcus pentosaceus, LBF) or whey (WF). Depending on fermentation time, LA concentrations were monitored in a range of 3.4–15.6 g/L with a concomitant pH decline from 6.5 to 3.9. A broad spectrum of cinnamic acids depsides containing glucaric, malic and 2-hydroxyglutaric acids along with quercetin and kaempferol glycosides were detected by LC-DAD-ESI-MSn. Moreover, in this study novel constituents were also found both in unfermented and fermented extracts. Furthermore, amino acids and particular Lactobacteria metabolites such as biogenic amines (e.g., putrescine, 4-aminobutyric acid, cadaverine) and 5-oxoproline were assigned in WF extracts by GC-MS analysis after silylation. Enhanced NFκB and cytokine expression (IL-6, TNFα, IL-8 and IL-1β) was induced by all extracts, both non-fermented and fermented, in NFκB-THP-1 reporter cells, showing a concentration-dependent immunostimulatory effect. The WF extracts were tested for micronuclei formation in THP-1 cells and toxicity in luminescent bacteria (V. fischeri), whereby no mutagenic or toxic effects could be detected, which corroborates their safe use in pharmaceutical remedies.

Background: Compelling evidences demonstrated that gut microbiota dysbiosis plays a critical role in the pathogenesis of inflammatory bowel diseases (IBD). Therapies for targeting the microbiota may provide alternative options for the treatment of IBD, such as probiotics. Here, we aimed to investigate the protective effect of a probiotic strain, Pediococcus pentosaceus (P. pentosaceus) CECT 8330, on dextran sulfate sodium (DSS)-induced colitis in mice.Methods: C57BL/6 mice were administered phosphate-buffered saline (PBS) or P. pentosaceus CECT 8330 (5 × 108 CFU/day) once daily by gavage for 5 days prior to or 2 days after colitis induction by DSS. Weight, fecal conditions, colon length and histopathological changes were examined. ELISA and flow cytometry were applied to determine the cytokines and regulatory T cells (Treg) ratio. Western blot was used to examine the tight junction proteins (TJP) in colonic tissues. Fecal short-chain fatty acids (SCFAs) levels and microbiota composition were analyzed by targeted metabolomics and 16S rRNA gene sequencing, respectively. The Kyoto Encyclopedia of Genes and Genomes (KEGG) and Cluster of orthologous groups of proteins (COG) pathway analysis were used to predict the microbial functional profiles.Results: P. pentosaceus CECT 8330 treatment protected DSS-induced colitis in mice as evidenced by reducing the weight loss, disease activity index (DAI) score, histological damage, and colon length shortening. P. pentosaceus CECT 8330 decreased the serum levels of proinflammatory cytokines (TNF-α, IL-1β, and IL-6), and increased level of IL-10 in DSS treated mice. P. pentosaceus CECT 8330 upregulated the expression of ZO-1, Occludin and the ratio of Treg cells in colon tissue. P. pentosaceus CECT 8330 increased the fecal SCFAs level and relative abundances of several protective bacteria genera, including norank_f_Muribaculaceae, Lactobacillus, Bifidobacterium, and Dubosiella. Furthermore, the increased abundances of bacteria genera were positively correlated with IL-10 and SCFAs levels, and negatively associated with IL-6, IL-1β, and TNF-α, respectively. The KEGG and COG pathway analysis revealed that P. pentosaceus CECT 8330 could partially recover the metabolic pathways altered by DSS.Conclusions: P. pentosaceus CECT 8330 administration protects the DSS-induced colitis and modulates the gut microbial composition and function, immunological profiles, and the gut barrier function. Therefore, P. pentosaceus CECT 8330 may serve as a promising probiotic to ameliorate intestinal inflammation. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Functional gastrointestinal disorders (FGIDs) are a common concern during the first year of life. Recognized as gut-brain axis disorders by Rome IV criteria, FGIDs etiology is linked to altered gut-brain interaction, intestinal physiology, and microbiota. In this regard, probiotics have emerged as a promising therapy for infant FGIDs. In this study, we have investigated the probiotic potential of the strains Bifidobacterium longum KABP042 and Pediococcus pentosaceus KABP041—isolated from healthy children's feces—in the treatment of FGIDs. To this scope, genome sequences of both strains were obtained and subjected to in silico analyses. No virulence factors were detected for any strain and only the non-transferable erm(49) gene, which confers resistance to erythromycin and clindamycin, was identified in the genome of B. longum KABP042. Safety of both strains was confirmed by acute oral toxicity in rats. In vitro characterization revealed that the strains tolerate gastric and bile challenges and display a great adhesion capacity to human intestinal cells. The two strains mediate adhesion by different mechanisms and, when combined, synergically induce the expression of Caco-2 tight junction proteins. Moreover, growth inhibition experiments demonstrated the ability of the two strains alone and in combination to antagonize diverse Gram-negative and Gram-positive bacterial pathogens during sessile and planktonic growth. Pathogens' inhibition was mostly mediated by the production of organic acids, but neutralization experiments strongly suggested the presence of additional antimicrobial compounds in probiotic culture supernatants such as the bacteriocin Lantibiotic B, whose gene was detected in the genome of B. longum KABP042. Finally, an exploratory, observational, pilot study involving 36 infants diagnosed with at least one FGID (infant colic and/or functional constipation) showed the probiotic formula was well tolerated and FGID severity was significantly reduced after 14 days of treatment with the 2 strains. Overall, this work provides evidence of the probiotic and synergic properties of strains B. longum KABP042 and P. pentosaceus KABP041, and of their potential to treat pediatric FGIDs. Clinical Trial Registration: [www.ClinicalTrials.gov], [identifier NCT04944628]. [ABSTRACT FROM AUTHOR]

Aims: The objective of this study was to isolate multifunctional bacteriocin‐producing strains; to characterize the expressed bacteriocin for the control of Listeria monocytogenes and vancomycin‐resistant Enterococcus; to evaluate the safety of studied strains; and to explore their antifungal activity. Methods and Results: Two Pediococcus strains were isolated from silage samples obtained from an organic farm in Belogradchik, Bulgaria. The strains were identified by 16S rRNA sequencing analysis and characterized as bacteriocins producers. Strong antimicrobial activity was detected against more than 74 different strains of Listeria monocytogenes, 27 different vancomycin‐resistant Enterococcus strains. In addition, studied strains were able to inhibit the growth of strains of Alternaria alternate, Aspergillus flavus, Aspergillus niger, Cladosporium sphaerospermum, Penicillium chrysogenum and Penicillium expansum. Some aspects of the antimicrobial mode of action were evaluated, including killing curves and aggregation properties. Both strains generated positive PCR results for the presence of pediocin PA‐1, but not for other bacteriocins evaluated in this screening process. Metabolomic analysis of the cell‐free supernatants from both strains was performed in order to explain the observed antifungal activity against different moulds. According to PCA and PLS‐DA score plot, P. acidilactici ST3522BG and P. pentosaceus ST3633BG were clearly clustered from control (MRS). Increases in the production of benzoic acid, 2‐hydroxyisocaproic acid, β‐phenyl‐lactic acid, α‐hydroxybutyric acid and 1,3‐butanediol were recorded, these metabolites were previously described as antifungal. Conclusions: Pediococcus acidilactici ST3522BG and P. pentosaceus ST3633BG were evaluated as producing bacteriocin strains with high specificity against Listeria and vancomycin‐resistant Enterococcus species. In addition, both investigated Pediococcus strains were evaluated as producer of effective antifungal metabolites with potential for the inhibition of mycotoxin‐producing moulds. Significance and Impact of the Study: To the best of our knowledge, this report is a pioneer in the evaluation of Pediococcus strains isolated from silage with highly specific bacteriocinogenic antimicrobial activity against Listeria spp. and vancomycin‐resistant Enterococcus spp., and antifungal activity against mycotoxin‐producing moulds. [ABSTRACT FROM AUTHOR]

Although probiotics have been isolated from different sources, few were isolated from traditional Chinese medicine. The current study firstly isolates Pulsatilla Radix -utilising Pediococcus pentosaceus PR-1 from human faeces. Subsequently, the tolerance of PR-1 to low pH, bile salts, simulated gastric juice and succus entericus, antioxidant activity, antimicrobial activity, cholesterol assimilation and antibiotics susceptibility were investigated. After 2 h of incubation at pH 2.0, over 80% of PR-1 survived. The cell viability of PR-1 at 2 h under 0.1% bile salt condition was 99.2%. The survival rate of PR-1 in gastric juice and succus entericus was 64.48% and 81.86%, respectively. Cell-free supernatant of PR-1 culture also showed antimicrobial activity against Escherichia coli , Staphylococcus aureus and Salmonella typhimurium. Besides, antioxidant activity of PR-1 CFS was significantly greater than cell pellet. PR-1 was shown to be resistant to kanamycin, streptomycin, vancomycin and norfloxacin and was able to lower the cholesterol level to 72.5±1.5%. In addition, PR-1 displayed γ-haemolysis and was non-pathogenic. [ABSTRACT FROM AUTHOR]

The aims of this study were to evaluate in vitro the probiotic characteristics of two isolates of Pediococcus pentosaceus (P47 and P97), and their viability in Minas Frescal cheese. The evaluation of probiotic characteristics of isolates was performed through gastrointestinal tract tolerance, autoaggregation, coaggregation, hydrophobicity, β‐galactosidase activity, and antagonism against bacterial pathogens. Safety aspects were evaluated through antimicrobial susceptibility and cytotoxicity assay. Minas Frescal was produced with isolates (P47 and P97), and evaluated by microbiological, physicochemical, and sensory analysis. The isolates demonstrated probiotic potential in vitro, and none of them showed cytotoxicity. Furthermore, when used in the production of Minas Frescal cheese, both isolates remained viable (cell concentrations above 7 log CFU/ml) during 28 days of storage at 4°C, and the probiotic product was sensorially accepted by the evaluators. Therefore, isolates P47 and P97 can be considered promising microorganisms for the manufacture of probiotic cheese. Novelty impact statement: Pediococcus pentosaceus P47 and P97 have no indication of pathogenicity and cytotoxicity. P. pentosaceus P47 and P97 have higher adhesion to epithelial cells than Listeria monocytogenes. P. pentosaceus P47 and P97 maintained their viability >7 log CFU/g in cheese over time in storage. [ABSTRACT FROM AUTHOR]

Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food. This study produced sorghum bread (SB) using sourdough technology and evaluated the texture, nutrition profile, bioactive components, and sensory attributes of the product. The base formula was composed of sorghum flour and corn starch. Sourdough made with Pediococcus pentosaceus LD7 (PL7), P. pentosaceus SA8 (PS8), or Weissella confusa SD8 (WS8) was added at a 20% substitution level for bread production, while bread without sourdough addition was used as the control sample. The texture profiles of the SB were significantly (p ˂ 0.05) softer than that of the control. The sourdough breads possessed higher crude protein, ash, and dietary fibre contents than the control bread. Tannin and total phenol contents were significantly (p ˂ 0.05) higher in the sourdough breads compared to the control sample. The specific volume of the sample made with PS8 sourdough was the highest at 2.50 cm3/g compared to the other samples (2.17–2.46 cm3/g). The sourdough samples had higher scores for taste, texture, aroma, and overall acceptability than the control, with PL7 SB exhibiting the best overall acceptability (6.56). This study established promising use of sourdough with starters as an ingredient for baked products with improved technological and nutritional attributes as well as consumer acceptability. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) are vital probiotics in the food processing industry, which are widely spread in food additives and products, such as meat, milk, and vegetables. Pediococcus pentosaceus (P. pentosaceus), as a kind of LAB, has numerous probiotic effects, mainly including antioxidant, cholesterol-lowering, and immune effects. Recently, the applications in the probiotic- fermentation products have attracted progressively more attentions. However, it is necessary to screen P. pentosaceus with abundant functions from diverse sources due to the limitation about the source and species of P. pentosaceus. This review summarized the screening methods of P. pentosaceus and the exploration methods of probiotic functions in combination with the case study. The screening methods included primary screening and rescreening including gastric acidity resistance, bile resistance, adhesion, antibacterial effects, etc. The application and development prospects of P. pentosaceus were described in detail, and the shortcomings in the practical application of P. pentosaceus were evaluated to make better application of P. pentosaceus in the future. [ABSTRACT FROM AUTHOR]

Background: Although microbioa-based therapies have shown putative effects on the treatment of non-alcoholic fatty liver disease (NAFLD), it is not clear howmicrobiota-derivedmetabolites contribute to the prevention of NAFLD. We explored the metabolomic signature of Lactobacillus lactis and Pediococcus pentosaceus in NAFLD mice and its association in NAFLD patients. Methods: We used Western diet-induced NAFLD mice, and L. lactis and P. pentosaceus were administered to animals in the drinking water at a concentration of 109 CFU/g for 8 weeks. NAFLD severity was determined based on liver/body weight, pathology and biochemistry markers. Caecal samples were collected for the metagenomics by 16S rRNA sequencing. Metabolite profiles were obtained fromcaecum, liver and serum. Humanstool samples (healthy control [n = 22] andNAFLD patients [n = 23]) were collected to investigate clinical reproducibility for microbiota-derived metabolites signature and metabolomics biomarker. Results: L. lactis and P. pentosaceus supplementation effectively normalized weight ratio, NAFLD activity score, biochemical markers, cytokines and guttight junction. While faecal microbiota varied according to the different treatments, key metabolic features including short chain fatty acids (SCFAs), bile acids (BAs) and tryptophan metabolites were analogously restored by both probiotic supplementations. The protective effects of indole compounds were validated with in vitro and in vivo models, including anti-inflammatory effects. The metabolomic signatures were replicated in NAFLD patients, accompanied by the comparable levels of Firmicutes/Bacteroidetes ratio, which was significantly higher (4.3) compared with control (0.6). Besides, the consequent biomarker panel with six stool metabolites (indole, BAs, and SCFAs) showed 0.922 (area under the curve) in the diagnosis of NAFLD. Conclusions: NAFLD progression was robustly associated with metabolic dysregulations in the SCFAs, bile acid and indole compounds, and NAFLD can be accurately diagnosed using the metabolites. L. lactis and P. pentosaceus ameliorate NAFLD progression by modulating gut metagenomic and metabolic environment, particularly tryptophan pathway, of the gut-liver axis. [ABSTRACT FROM AUTHOR]

The control of Listeria monocytogenes is a relevant goal for dairy products, a process that begins from the supply of feed and management of animals' health. In the present study, we evaluated the safety of two bacteriocinogenic Pediococcus strains and show that both can be considered as safe, based on their haemolytic activity, biogenic amine production and antibiotic resistance, all evaluated through phenotypical and biomolecular approaches. Both strains have shown potential as a producer of γ‐aminobutiric acid (GABA) and carry an incomplete set of genes related to folate biosynthesis; both strains were able to adhere to Caco‐2 cell lines with adhesion rates of 6·59% ± 3·73 and 0·84% ± 0·48. Laboratory prepared clover silage, inoculated with each bacteriocinogenic Pediococcus strain and contaminated with L. monocytogenes, proved the hypothesis for bioprotective effect of the tested strains, with the tested pathogen eliminated in the first 24 h of the experiment. These results indicate that evaluated strains can be potential beneficial candidates for application in silage production. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Canadian Journal of Animal Science is the property of Canadian Science Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Probiotic administration is a potential strategy against enteric pathogen infection in either clinical treatment or animal nutrition industry, but the administration duration of probiotics varied and the underlying mechanisms remain unclear. A strain (YC) affiliated to Pediococcus pentosaceus , a commonly used probiotic, was isolated from fish gut and the potential role of YC against Aeromonas hydrophila was detected in zebrafish. We found that 3- or 4-week YC administration (YC3W or YC4W) increased the resistance against A. hydrophila while 1- or 2-week treatment (YC1W or YC2W) did not. To determine the possible reason, intestinal microbiota analysis and RNAseq were conducted. The results showed that compared with CON and YC1W, YC4W significantly increased the abundance of short-chain fatty acids (SCFAs) producing bacteria and elevated the gene expression of nlrp3. Higher butyrate content and enhanced expression of IL1β were subsequently found in YC4W. To identify the causal relationship between butyrate and the higher pathogen resistance, different concentrations of sodium butyrate (SB) were supplemented. The results suggested that 10 mmol/kg SB addition mirrored the protective effect of YC4W by increasing the production of IL-1β. Furthermore, the increased IL-1β raised the percentage of intestinal neutrophils, which endued the zebrafish with A. hydrophila resistance. In vivo knockdown of intestinal il1b eliminated the anti-infection effect. Collectively, our data suggested that the molecular mechanism of probiotics determined the administration duration, which is vital for the efficiency of probiotics. Promoting host inflammation by probiotic pretreatment is one potential way for probiotics to provide their protective effects against pathogens. [ABSTRACT FROM AUTHOR]

The present study describes the probiotic potential and functional properties of the lactic acid bacterium Pediococcus pentosaceus OBK05 isolated from buttermilk. The isolate OBK05 was assessed for its probiotic properties. The isolate showed notable tolerance to pH 2.0 and 3.0 (8.44, 8.35 log CFU/mL), oxbile of 0.5% at 2 and 4 h of incubation (6.97, 6.35 log CFU/mL) and higher aggregation (auto-aggregation, adhesion to hydrocarbons) than the referral strain, Lactobacillus acidophilus MTCC 10307. The adhesion efficiency to HT-29 cells was found to be maximum, corresponding to 93.5% and 97% at 1 and 2 h incubation, respectively. In addition, the isolate OBK05 showed antagonistic solid activity against bacterial pathogens like Pseudomonas aeruginosa MTCC 424 and Bacillus subtilis MTCC 1133. The phenotypic antibiotic resistance of the isolate was examined before and after curing plasmids. Among the known five structural genes responsible for different antibiotic resistance, four genes indicating antibiotic resistance to kanamycin-Aph (3´´)-III, streptomycin-strA, vancomycin-vanA and ciprofloxacin-gyrA were detected by PCR amplification of genomic DNA. Further, the horizontal gene transfer from OBK05 isolate to pathogens was not found for these antibiotic resistance markers when filter and food mating were carried out as no transconjugants developed on media plates containing respective antibiotics. This indicates that the intrinsic resistance is harbored on chromosomal genes, and hence it is nontransferable to other microbes. In addition, strain OBK05 exhibited good DPPH scavenging activity of 56 to 77% and liberated free amino acid from conjugated bile acid. The strain OBK05 demonstrated a strong ability to reduce cholesterol at 12 h (17%), 24 h (27%) and 48 h (67%) of incubation. [ABSTRACT FROM AUTHOR]

Soft rot disease by Pectobacterium carotovorum subsp. carotovorum (Pcc) is one of the causes of post-harvest damage to economically important vegetables such as carrots, cabbage, cucumbers, and others. The study reported growth optimization to increase the antimicrobial activity of the bacteriocin from Pediococcus pentosaceus 2397 to inhibit Pcc. The antimicrobial activity of cell-free supernatant and crude bacteriocin was carried out using the well agar diffusion method. The results showed that the antimicrobial activity of the bacteriocin from strain 2397 could be increased by regulating the growth environment and adding nutrients to the growth medium. The optimum growth conditions for strain 2397 to produce bacteriocins that have high antimicrobial activity were 24 h incubation time, pH 6.3-7.0, and 7.5% starter concentration, the addition of 4% Carbon sources (sucrose, lactose, mannose, fructose, glucose), and Nitrogen sources (peptone, beef extract, yeast extract, ammonium sulfate) and 2% of tween (tween 20, tween 40 and tween 80). Thus, bacteriocin of P. pentosaceus 2397 strain isolated from dadih has the potential to be used as a safe bio-preservative in place of chemical preservatives to avoid the post-harvest damage to the fresh vegetables. [ABSTRACT FROM AUTHOR]

Probiotics containing functional food confer health benefits in addition to their nutritional properties. In this study, we have evaluated the differential proteomic responses of a potential novel probiotic Pediococcus pentosaceus M41 under heat, cold, acid, and bile stress conditions. We identified stress response proteins that could provide tolerances against these stresses and could be used as probiotic markers for evaluating stress tolerance. Pediococcus pentosaceus M41 was exposed for 2 h to each condition: 50°C (heat stress), 4°C (cold stress), pH 3.0 (acid stress) and 0.05% bile (bile stress). Proteomic analysis was carried out using 2D-IEF SDS PAGE and LC-MS/MS. Out of 60 identified proteins, 14 upregulated and 6 downregulated proteins were common among all the stress conditions. These proteins were involved in different biological functions such as translation-related proteins, carbohydrate metabolism (phosphoenolpyruvate phosphotransferase), histidine biosynthesis (imidazole glycerol phosphate synthase) and cell wall synthesis (tyrosine-protein kinase CapB). Proteins such as polysaccharide deacetylase, lactate oxidase, transcription repressor NrdR, dihydroxyacetone kinase were upregulated under three out of the four stress conditions. The differential expression of these proteins might be responsible for tolerance and protection of P. pentosaceus M41 against different stress conditions. [ABSTRACT FROM AUTHOR]

Eimeria causes coccidiosis, which has long been recognized as a disease in chickens that significantly affects the economy. The global chicken population continues to grow, and its contribution to food security increases, making it increasingly important to produce chicken meat that is safe for human and health. This study aims to prove Pediococcus pentosaceus ABY 118 to modulation of ChIFN-γ and ChIL-10 in chickens infected with E. tenella oocysts. This study used 100 of day-old chickens (DOC), randomly divided into 5 treatments; each treatment consists of 20 chickens. The treatments was as follows: P0 (−): negative control; P0 (+): positive control; P1: monensin; P2: probiotic 1.5 × 108 CFU/ml; and P3: probiotic 3.0 × 108 CFU/ml. At the age of 20 days, Eimeria tenella (E. tenella) oocysts were inoculated orally at a dose of 1 × 104. The probiotic P. pentosaceus ABY 118 was given orally through drinking water from DOC to 35 days. Monensin was given orally through feed from the age of 14–26 days. The results of statistical analysis showed that there was a significant difference (P < 0.05) between treatments on ChIFN-γ and ChIL-10 at 6 and 8 days postinfected with E. tenella oocysts. Based on the results of this study, it can be concluded that the use of P. pentosaceus ABY 118 isolates at a dose of 1.5 × 108 CFU/ml and 3.0 × 108 CFU/ml per liter of drinking water can increase health by stimulation of ChIFN-γ and ChIL-10 in broiler infected with E. tenella oocyst. [ABSTRACT FROM AUTHOR]

Stress physiology of lactic acid bacteria (LAB) is crucial to their ecological fitness and applicational implications. As a self-imposed stress, lactic acid is the major final metabolic product of LAB and its accumulation can be detrimental to bacterial cells. However, the relationship between LAB carbohydrate metabolism, the primary energy supplying bioactivities, and lactic acid stress responses is not fully understood. Pediococcus pentosaceus has been recognized as an important cell factory and demonstrated probiotic activities. This study investigated behavior of P. pentosaceus under lactic and acetic acid stresses, particularly with supplementations of metabolizable carbohydrates. Lactic and acetic acid retain similar growth stagnation effect, and both resulted in cell death in P. pentosaceus. All metabolizable carbohydrates improved bacterial survival compared to lactic acid control, while xylooligosaccharides (XOS) exerted the highest viability protective efficacy, 0.82 log CFU/mL higher population survived than other carbohydrates after 30 h of incubation. RNA-seq pipeline showcased the intensive global transcriptional responses of P. pentosaceus to lactic acid, which caused significant regulations (more than 2 Log2 fold) of 16.5% of total mRNA coding genes. Glucose mainly led to gene suppressions (83 genes) while XOS led to gene up-regulations (19 genes) under lactic acid stress. RT-qPCR study found that RNA polymerase-centered transcriptional regulation is the primary regulatory approach in evaluated culture conditions. The synergy between lactic acid stress and carbohydrate metabolism should be attentively contemplated in future studies and applications. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Fermented dairy products mostly harbour some microbiota, also known as probiotics. Over the last years, there has been a significant increase in interest in probiotics. Among them, Pediococcus strains also exist in fermented dairy products, including kefir. However, the probiotic potential of Pediococcus strains has not been explored extensively. This study was performed to evaluate the probiotic potential of Pediococcus strains from traditionally produced kefir samples. To do this, a total of 32 kefir samples from Marmara and Central Anatolia regions in Turkey was collected. The samples were exposed to conventional microbiological analysis to culture lactic acid bacteria (LAB), followed by identification using VITEK® mass spectrometer (MS), and molecular characterisation of Pediococcus strains by polymerase chain reaction (PCR). After that, the probiotic potential of each Pediococcus strain was tested for resistance to gastric acidity and bile salt and property of hydrophobicity. Overall, 22 strains (34.9%) were identified as Pediococcus spp. out of 63 LAB isolates. Among them, only one isolate, Pediococcus pentosaceus K6, was found to be resistant to gastric acidity, bile salt and to have hydrophobic properties. In conclusion, our study suggests that a limited number of strains could reveal their potential probiotic action on the host organism. Thus, Pediococcus strains of diverse natural origins can provide more insights into further probiotic supplement designs in human nutrition without genomic intervention. [ABSTRACT FROM AUTHOR]

Background: Daucus carota subsp. sativus (Black carrots) are underutilized in context to their nutritional properties. In this study, Kanji, a naturally fermented probiotic beverage, was prepared using Daucus carota subsp. sativus (var. Punjab Black Beauty). Analysis of the physicochemical and microbiological profile of the naturally fermented Kanji was investigated to boost its utilization for commercial purpose. Results: The physicochemical parameters observed in the fermented Kanji beverage were pH 3.47, total soluble solids 3°B, lactic acid 0.99%, total sugars 36.32 mg/mL, total reducing sugars 27.16 mg/mL, flavonoids 38.14 mg/mL, phenols 40.8 mg/mL, antioxidant activity 79.96% and ascorbic acid 110 mg/100 mL. The microbiological analysis revealed an exponential increase in lactic acid bacterial count from 3.96 to 8.33 log CFU/mL. Out of 11 bacterial strains isolated from Kanji, the bacterial strain with high growth potential was genotypically characterized as Pediococcus acidilactici with accession number MK028218. Conclusion: The lactic acid bacterial Kanji beverage was characterized as a potential plant-based probiotic with high antioxidant activity. This functional autochthonous starter from the Kanji can be used for selective fermentation of black carrots for Kanji ascertaining its microbiological safety, unique flavor and aroma, and consumption as a commercial non-dairy-based probiotic beverage. [ABSTRACT FROM AUTHOR]

[Display omitted] • High antioxidant activity was observed in lacto-fermented garlic. • Volatilome analysis showed the dominance of sulfur compounds and alcohols. • Lacticaseibacillus, Levilactobacillus, Lactiplantibacillus were the major taxa. • Good acidification performance was observed for the lactic acid bacteria isolates. • In-vitro exopolysaccharides production was observed for a few isolates. The aim of the present study was to provide a first characterization of lacto-fermented garlic manufactured by local small-scale artisanal producers in the Lower Silesia Region (Poland). The lacto-fermented garlic samples showed high nutritional features in terms of antioxidant activity. A total of 86 compounds, belonging to various chemical classes, were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS). Most of these compounds belonged to six main classes, being sulfur compounds, esters and acetates, oxygenated monoterpenes, monoterpene hydrocarbons, and alcohols. Aldehydes, acids, ketones, furans, and phenols were also identified. In the analyzed samples, counts up to 8 log cfu g−1 were observed for lactic acid bacteria. Metataxonomic analysis revealed the presence of Levilactobacillus , Lactiplantibacillus , Latilactobacillus , Secundilactobacillus , Weissella , Leuconostoc , Lactococcus , Pediococcus , and Lacticaseibacillus among the major taxa. These results were confirmed by the isolation and characterization of viable lactic acid bacteria. Indeed, the presence of the closest relatives to Lacticaseibacillus casei group, Pediococcus parvulus , Levilactobacillus brevis , Levilactobacillus parabrevis , and Lactiplantibacillus plantarum group was observed. A good acidification performance in salty garlic-based medium was observed for all the isolates that, between 8 and 15 days of fermentation, reached pH values comprised between 4 and 3.5, depending on the tested species. Of note, 15 out of the 37 lactic acid bacteria isolates (Levilactobacillus parabrevis , Pediococcus parvulus , Lactiplantibacillus plantarum group, and Lacticaseibacillus casei group) showed the presence of the hdcA gene of Gram-positive bacteria encoding for histidine decarboxylase. Furthermore, for 8 out of the 37 isolates the in-vitro exopolysaccharides production was observed. No isolate showed inhibitory activity against the three Listeria innocua strains used as surrogate for Listeria monocytogenes. [ABSTRACT FROM AUTHOR]

Herein, we investigated the impact of Pediococcus pentosaceus containing the multicopper oxidase (MCO) gene on fundamental physical and chemical parameters, biogenic amines (BAs) accumulation, MCO gene expression levels, and the quality of Xinjiang sausage. Our findings revealed that the introduction of Pediococcus pentosaceus altered the predominant microbial composition in the sausage, establishing itself as the dominant species during the fermentation process. Moreover, Pediococcus pentosaceus demonstrated the ability to suppress the accumulation of BAs in the sausage by inhibiting the growth of Enterobacteria and upregulating the expression of the MCO gene. Additionally, the incorporation of Pediococcus pentosaceus facilitated the degradation of protein in the sausage, resulting in an increased content of free amino acids, and also increased the appearance, color, texture and overall acceptability scores of sausages. Overall, our results highlight the potential of Pediococcus pentosaceus containing MCO gene in reducing BAs accumulation and improving the sensory quality of Xinjiang sausage. • P.pentosaceus reduced biogenic amines content in Xinjiang sausage. • P.pentosaceus altered the predominant microbial composition in Xinjiang sausage. • The genes expression of MCO were promoted markedly by adding P.pentosaceus. • P.pentosaceus improved the sensory quality of Xinjiang sausage. • This study showed the application potential of P.pentosaceus in Xinjiang sausage. [ABSTRACT FROM AUTHOR]

[Display omitted] • P. pentosaceus ZZ61 enhances growth performance of the economic insect silkworm. • P. pentosaceus ZZ61 protects the silkworm against pathogenic infection. • P. pentosaceus ZZ61 affects the silkworm gut microbiota. • The shifts of gut microbiota by ZZ61 further alters the levels of gut metabolites. Probiotics have attracted considerable attention in animal husbandry due to their positive effect on animal growth and health. This study aimed to screen candidate probiotic strain promoting the growth and health of silkworm and reveal the potential mechanisms. A novel probiotic Pediococcus pentosaceus strain (ZZ61) substantially promoted body weight gain, feed efficiency, and silk yield. These effects were likely mediated by changes in the intestinal digestive enzyme activity and nutrient provisioning (e.g., B vitamins) of the host, improving nutrient digestion and assimilation. Additionally, P. pentosaceus produced antimicrobial compounds and increased the antioxidant capacity to protect the host against pathogenic infection. Furthermore, P. pentosaceus affected the gut microbiome and altered the levels of gut metabolites (e.g., glycine and glycerophospholipids), which in turn promotes host nutrition and health. This study contributes to an improved understanding of the interactions between probiotic and host and promotes probiotic utilization in sericulture. [ABSTRACT FROM AUTHOR]

This study isolated and identified autochthonous lactic acid bacteria (LAB) from mandacaru fruit and evaluated their potential probiotic and technological aptitudes in vitro , as well as the protective effects of freeze-dried mandacaru fruit on the most promising LAB isolate during lyophilization and refrigeration storage. Initially, 212 colonies were isolated from mandacaru fruit, and 34 were preliminarily identified as LAB. Thirteen isolates identified by 16S-rRNA sequencing as Pediococcus pentosaceus were negative for DNase, gelatinase, hemolytic, and biogenic amine production. The selected isolates showed proteolytic activity, diacetyl and exopolysaccharide production, and good tolerance to different NaCl concentrations while having low cellular hydrophobicity and antagonistic activity against pathogens. The survival of isolates sharply decreased after 3 h of exposure to pH 2 and had a good tolerance to 1 % bile salt. A principal component analysis selected P. pentosaceus 57 as the most promising isolate based on the examined technological and probiotic-related physiological properties. This isolate was lyophilized with mandacaru fruit and stored under refrigeration for 90 days. P. pentosaceus 57 lyophilized with mandacaru fruit had high viable cell counts (9.69 ± 0.03 log CFU/mL) and >50 % of physiologically active cells at 90 days of refrigeration storage. The results indicate that mandacaru fruit is a source of P. pentosaceus with aptitudes to be explored as potential probiotic and technological characteristics of interest for the food industry, besides being a good candidate for use in lyophilization processes and refrigeration storage of LAB due to its cryoprotective effects. • Mandacaru fruit is a source of lactic acid bacteria (LAB) with probiotic potential probiotic. • 16S-rRNA sequencing analysis identified LAB isolates as Pediococcus pentosaceus. • Mandacaru fruit protected P. pentosaceus during lyophilization and refrigeration storage. • Mandacaru fruit decreased damage in lyophilized P. pentosaceus 57 cells. [ABSTRACT FROM AUTHOR]

Daqu provides microbiota, flavor substances and enzymes for liquor fermentation. Storage after fermentation is an essential stage for the mature of Daqu. However, it is still unclear about the effect of storage on the microbiota structure and enzyme profile. Here, this work revealed the variation of microbiota structure and enzyme profile after storage of low-temperature Daqu using amplicon sequencing and proteomic profile analysis. Results showed that the content of acidity significantly increased by 13.79% (P ＜0.05). The saccharification power, liquefaction power and fermentation power significantly increased by 2.90%, 17.32% and 16.04%, respectively (P ＜0.05). The contents of 3-methyl-1-butanol and 1-octen-3-ol increased by 147.19% and 29.12%, respectively (P ＜0.05). Lichtheimia , Saccharomyces , Rhizopus , Aspergillus , Pantoea , Lactiplantibacillus , Pichia , Lacticaseibacillus , Pseudomonas , Linnemannia , Levilactobacillus , Pediococcus , Paenibacillus and Lactobacillus were the major enzyme-producing microbiota (average protein abundance >1%) using proteomic profile analysis. After storage, the relative abundances of Lactobacillus and Aspergillus increased from 2.59% to 17.63%, and 7.53%–33.67% using amplicon sequencing, respectively. The protein abundance of α-amylase produced by Aspergillus increased from 0.05% to 0.11%, and was consistent with variations of the relative abundance of Aspergillus , and the liquefaction power. The protein abundance of lactic acid dehydrogenase produced by Lactobacillus increased from 0.07% to 0.11%, and was consistent with the variation of relative abundance of Lactobacillus. This work revealed the effect of storage on microbioa and enzyme proteomic profile of low-temperature Daqu. It would be beneficial for controlling the storage stage of Daqu , and help improving the quality of Daqu. [Display omitted] • The variations of core microbiota were analyzed after storage. • The variations of enzymes associated with starch degradation were analyzed. • The variations of enzymes associated with key flavor substances were analyzed. [ABSTRACT FROM AUTHOR]

Pediococcus pentosaceus has a promising potential to improve the quality and flavor of Chinese steamed bread (CSB), but its synergistic effect with Saccharomyces cerevisiae is still unclear. In this study, P. pentosaceus was cocultured with three S. cerevisiae isolates separately, which had different leavening ability. The times required for the fermentation of dough by 2 times the volume of S. cerevisiae isolates ACX 0089, ACX 0490 and ACX 0078 were 46, 88 and 120 min, respectively. The results showed that the leavening ability of S. cerevisiae had a significant impact on the quality of CSBs. Compared other S. cerevisiae isolates, the ACX 0490 cocultured with P. pentosaceus increased the contents of bound water and free water in CSB, decreased the content of semibound water, and produced larger and regular porosity, thus endowed a greater specific volume and softer texture. A total of 36 volatile organic compounds (VOCs) were found in CSBs, with alcohols accounting for the main component. The coculture of P. pentosaceus with the intermediate leavening ability of S. cerevisiae ACX 0490 produced the highest proportion of esters among all CSBs. Moreover, S. cerevisiae ACX 0490 endowed the CSB unique VOCs, including cyclodecanol, ethylacetate, and 3,5-dimethylbenzaldehyde. The results of sensory evaluation also showed that S. cerevisiae ACX0490 cocultured CSB obtained the highest scores among all the test samples. The results provided a reference for selecting S. cerevisiae isolates with different leavening ability and the combination of P. pentosaceus to achieve the best quality and flavor of CSB. [Display omitted] • The quality and flavor of CSB cocultured by P. pentosaceus and S. cerevisiae with different leavening ability were compared. • The hardness of CSB cocultured by S. cerevisiae ACX0490 was the lowest. • The contents of volatile esters in CSBs cocultured by S. cerevisiae ACX 0490 were the highest. • CSB cocultured by S. cerevisiae ACX 0490 and P. pentosaceus had the best sensory quality. [ABSTRACT FROM AUTHOR]

The aim of the present study was to investigate the effect of alginate and inulin-based microencapsulation on the viability of Lactiplantibacillus plantarum HL4 and Pediococcus parvulus HL14 in sauerkraut. Sauerkraut maintianed the desired microencapsulated cell count (>6 log CFU/g) until the sixth week of storage. At the end of storage, MSL (samples containing L. plantarum HL4) had the highest total phenolic content (2536.50 mg GAE/L). However, at the end of storage, MSL and MSP (samples containing P. parvulus HL14) showed the highest DPPH value of 71.67% and 62.26% and ABTS+ value of 95.68% and 94.08%, respectively. The highest general assessment scores were achieved by samples containing L. plantarum HL4 and P. parvulus HL14. Consequently, the microcapsules demonstrated a protective effect on the strains, particularly P. parvulus. Furthermore, the strains have a high potential for sauerkraut production enriched with presumptive probiotics, and the final product could be acceptable to consumers. • Presumptive probiotics were encapsulated with high efficiency. • The survival of presumptive probiotics in sauerkraut was enhanced by microencapsulation. • MSL had the highest total phenolic content at the end of the storage. • MSL exhibited the highest antioxidant activity at the end of the storage. • Sauerkraut samples containing presumptive probiotics were sensorially acceptable. [ABSTRACT FROM AUTHOR]

As a valuable aromatic alcohol, 2-phenylethanol has been widely used in the fields of food, medicine and chemistry, but its production has become a key factor limiting microbial industrialisation. Therefore, atmospheric and room temperature plasma (ARTP) mutagenesis was applied to improve host cell tolerance of 2-phenylethanol, and 2-phenylethanol production was increased from 2.23 g/L to 2.51 g/L in Kluyveromyces marxianus. Fermentation conditions of K. marxianus and Pediococcus lactis co-culture were optimised and production of 2-phenylethanol was further increased by 42.63%, reaching 3.58 g/L. Metabonomics analysis revealed that the cell wall of P. lactis could effectively activate Ehrlich pathway-related metabolism and upregulate arginine synthesis pathways to enhance the cellular robustness of K. marxianus , thereby improving the efficiency of 2-phenylethanol synthesis, and providing a novel strategy for cost-effective 2-phenylethanol production. [Display omitted] • ARTP mutagenesis improves cellular tolerance of 2-phenylethanol. • The interaction between P. lactis and K. marxianus is elucidated. • The cytoderm of P. lactis enhanced the utilization of l -phenylalanine. • Production of 2-phenylethanol was increased to 3.58 g/L. [ABSTRACT FROM AUTHOR]

Our major goal was the physicochemical, biochemical and microbiological characterization of Cobrançosa table olives, as support for the eventual granting of a PDO status. Seven producers were accordingly sampled throughout eleven months. Brines were analyzed for pH, salinity, acidity, and organic and phenolic compounds. Yeasts and Latic Acid Bacteria (LAB) were enumerated, and the dominant strains duly identified. Despite process variabilities, two stages appear to be shared by all manufacturers: sweetening—the renewal of water to remove bitter compounds; and salting—gradual addition of salt to brine for preservation. Yeasts dominated during sweetening, but LAB tended to be similar in viable counts (7 log CFU/mL) by the end of salting. Lactiplantibacillus (Lpb.) pentosus, Lpb. paraplantarum, Pediococcus parvulus, and Oenococcus kitaharae were the most abundant LAB found, together with an average pH of 4.1 and 6–9% for salt content. All organic acids exhibited an inverted parabolic evolution, with maxima of 3450 mg/L for lactic and 4000 mg/L for succinic by 3 months, and 2750 mg/L for acetic and 2950 mg/L for citric by 4 months. Oleuropein levels were affected by the frequency of brine renewal but decreased from 1350 to 700 mg/L, with hydroxityrosol and tyrosol increasing from 10 to 2000 mg/L and 2 to 550 mg/L, respectively, within 11 months.

Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the assessment of the application for renewal of the authorisation of Pediococcus pentosaceus DSM 12834 as a technological additive for all animal species. The applicant has provided evidence that the additive currently on the market complies with the existing conditions of authorisation. There is no evidence that would lead the FEEDAP Panel to reconsider its previous conclusions. Thus, the Panel concludes that the additive remains safe for all animal species, consumer and the environment under the authorised conditions of use. Regarding user safety Pediococcus pentosaceus DSM 12834 is not irritant to skin and eyes but is considered a skin and respiratory sensitiser. There is no need for assessing the efficacy of the additive in the context of the renewal of the authorisation. [ABSTRACT FROM AUTHOR]

Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of Pediococcus pentosaceus IMI 507025 as a technological additive for all animal species. The additive is intended to improve the production of silage at a proposed application rate of 1 9 109 colony forming units (CFU)/kg fresh material. The bacterial species P. pentosaceus is considered by the European Food Safety Authority to be suitable for the qualified presumption of safety approach. As the identity of the strain has been established and no antimicrobial resistance determinants of concern were detected, the use of the strain as a silage additive is considered safe for livestock species, for consumers and for the environment. In the absence of data, the FEEDAP Panel cannot conclude on the potential of the additive to be a skin/eye irritant or a skin sensitiser. Given the proteinaceous nature of the active agent, the additive should be considered a respiratory sensitiser. The additive at the proposed application rate of 1 9 109 CFU/kg fresh material has the potential to improve the fermentation of the silages from easy to moderately difficult to ensile forages. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) are used as a probiotic alternative to antibiotics in livestock production. Microencapsulation technology is widely used for probiotic preservation. A variety of microencapsulation protocols have been proposed and compared based on chemicals and mechanical procedures. This study aimed to develop a double-encapsulated coating from alginate (1.5%) and chitosan (0.5%) by extrusion, emulsion, and spray drying methods using the LAB strains Lactobacillus plantarum strains 31F, 25F, 22F, Pediococcus pentosaceus 77F, and P. acidilactici 72N, and to monitor the basic probiotic properties of the encapsulated prototypes. The final products from each microencapsulation protocol were analysed for their appearance, probiotic properties and viable cell count. Using the spray drying method, particles smaller than 15 μm in diameter with a regular spherical shape were obtained, whereas the other methods produced larger (1.4–52 mm) and irregularly shaped microcapsules. After storage for 6 months at room temperature, the LAB viability of the spray-dried particles was the highest among the three methods. In all the LAB strains examined, the encapsulated LAB retained their probiotic properties in relation to acid-bile tolerance and antibacterial activity. This study highlights the efficacy of double-coating microencapsulation for preserving LAB properties and survival rate, and demonstrates its potential for probiotic application in livestock farms. [ABSTRACT FROM AUTHOR]

Maintaining the balance of intestinal microbiota is vital for the growth and health of crustaceans. The current study explored the influences of the surface layer proteins (SLPs) of Pediococcus pentosaceus on the growth performance, disease resistance, and gut microbial community of the freshwater prawn Macrobrachium rosenbergii. After 28 days of feeding, obvious enhancements in the growth performance were found in the PF (a commercial basic diet + intact P. pentosaceus) group compared to the CF (a commercial basic diet, control) and RF (a commercial basic diet + LiCl-treated P. pentosaceus) groups. Meanwhile, the relative percent survival (RPS) of the PF group was found to be 82.1%, higher than the RF group (RPS = 63.2%) in the challenge test. There were noteworthy differences in the relative richness of Aeromonas among different treatments, and the PF group was the lowest. Whereas the relative abundance of Lactococcus between the CF and RF group did not markedly differences, which was obviously lower than the PF group. The prediction of bacterial phenotype indicated that the pathogenic potential of intestinal microbiota was decreased by increasing dietary SLPs-carrying P. pentosaceus. The results suggested that SLPs-carrying P. pentosaceus can improve growth, modulate intestinal microbiota, and increase the resistance of prawns against Aeromonas hydrophila infection. [ABSTRACT FROM AUTHOR]

Historic Rebel (HR) cheese is an Italian heritage cheese, produced from raw milk during the summer grazing period in the Alps. The aim of this work was (i) to characterize the cheese microbiota, by 16S rRNA gene amplicons sequencing, and the volatile and non-volatile lipophilic fraction, by Gas Chromatography and Dynamic Headspace Extraction-Gas Chromatography-Mass Spectrometry, and (ii) to evaluate their respective associations. HR cheese was dominated by Firmicutes phylum (99% of the entire abundance). The core microbiota was formed by Streptococcus, Lactobacillus, Lactococcus, Leuconostoc and Pediococcus genera together representing 87.2–99.6% of the total abundance. The polyunsaturated fatty acids composition showed a high PUFA n-3, PUFA n-6 and CLA content, two fold higher than typical plain cheeses, positively correlated with pasture altitude. A complex volatilome was detected, dominated in terms of abundance by ketones, fatty acids and alcohols. Total terpene levels increased at higher altitudes, being the main terpenes compounds α-pinene, camphene and β-pinene. The HR cheese showed a great diversity of bacterial taxa and lipophilic fractions among producers, despite belonging to a small alpine area, revealing a scarce cheese standardization and a chemical fingerprint of a typical mountain cheese produced during the grazing period. A deeper knowledge of the variability of HR cheese due to its composition in microbial community and volatile compounds will be appreciated, in particular, by elite consumers looking for niche products, adding economic value to farming in these alpine areas. [ABSTRACT FROM AUTHOR]

Summary: Prokaryotic laccases are emergent biocatalysts. However, they have not been broadly found and characterized in bacterial organisms, especially in lactic acid bacteria. Recently, a prokaryotic laccase from the lactic acid bacterium Pediococcus acidilactici 5930, which can degrade biogenic amines, was discovered. Thus, our study aimed to shed light on laccases from lactic acid bacteria focusing on two Pediococcus laccases, P. acidilactici 5930 and Pediococcus pentosaceus 4816, which have provided valuable information on their biochemical activities on redox mediators and biogenic amines. Both laccases are able to oxidize canonical substrates as ABTS, ferrocyanide and 2,6‐DMP, and non‐conventional substrates as biogenic amines. With ABTS as a substrate, they prefer an acidic environment and show sigmoidal kinetic activity, and are rather thermostable. Moreover, this study has provided the first structural view of two lactic acid bacteria laccases, revealing new structural features not seen before in other well‐studied laccases, but which seem characteristic for this group of bacteria. We believe that understanding the role of laccases in lactic acid bacteria will have an impact on their biotechnological applications and provide a framework for the development of engineered lactic acid bacteria with enhanced properties. [ABSTRACT FROM AUTHOR]

BACKGROUND: The poultry industry is one of the fastest growing sectors, and it generates considerable quantities of chicken gizzards (CG) every day. However, due to their hard texture and high microbial load, and due to cultural beliefs, they are not preferred by consumers. Chicken gizzards are a substantial source of proteins, iron, and other nutrients, which can be used effectively to produce nutraceuticals, rich in peptides (antioxidants and antibacterial), bio‐iron, essential free amino acids, and fatty acids vital for human health. RESULTS: Lactic acid fermentation of CG by Pediococcus acidilactici ATTC 8042 increased the antioxidant activity of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), azino‐bis (3‐ethylbenzothiaziline‐6‐sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) by up to 26 times compared with unfermented CG (P < 0.05). The amount of hydrolysis and solvents (ethanol and water) used for extracting protein hydrolysates significantly affected the antioxidant properties. Moreover, fermented CG showed a negligible reduction in bio‐iron (2–3%) compared with heat‐processed CG (85 °C for 15 min), in which bio‐iron was reduced by up to 20.3% (P < 0.05). The presence of unsaturated fatty acids such as C20:4 and C22:4 n‐6 indicated a low level of lipid oxidation. CONCLUSION: Fermented CG, with its reasonably high antioxidant and antibacterial activity, together with a substantial amount of bio‐iron and other nutritional components can serve as a functional food or feed additive to reduce oxidative stress and to treat iron deficiency. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

In this study, the identification and characterization of potential probiotic bacteria present in natural microbiota of tambaqui Colossoma macromum were performed for the first time. Bacteria from the intestinal mucosa were isolated in agar Man, Rogosa and Sharpe (MRS). Only Gram‐positive and haemolysis‐negative isolates were selected (n = 152). The tests included morphological differentiation, gene sequencing, catalase, bile tolerance, pathogen antagonism, antimicrobial susceptibility and safety to the host. To differentiate the isolates, colonies were morphologically characterized. From 152 initial isolates, 6 strains with probiotic potential were selected and identified through sequencing of 16S rRNA gene of Enterococcus faecalis, Enterococcus hirae, Lactococcus lactis, Pediococcus pentosaceus, Staphylococcus hominis and Staphylococcus saprophyticus. The growth of the six strains was not affected by different levels of bile inclusion. All probiotic strains inhibited the growth of the Lactococcus garvieae pathogen in the antagonism test. When tested against Aeromonas hydrophila, L. lactis and E. hirae strains were prominent. All strains were resistant to some degree against the 11 antibiotics. With this study, it was possible to screen the following six strains with probiotic potential for inclusion in the diet of C. macropomum: S. hominis, S. saprophyticus, L. lactis, P. pentosaceus, E. hirae and E. faecalis. [ABSTRACT FROM AUTHOR]

Herein, 18 lactic acid bacteria isolated from 30 samples of traditional dairy products were identified, and their probiotic potential was evaluated. According to the results, almost all strains showed the probiotic properties sufficiently, though M1 had better characterise. 16S rRNA gene sequencing revealed that this strain belongs to the Pediococcus sp. (