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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.)

We aimed to compare the efficacy of Bifidobacterium longum KABP042 + Pediococcus pentosaceus KABP041 (BL + PP) vs. Limosilactobacillus reuteri DSM17938 (LR) in alleviating the symptoms of infant colic, as commercially available formulations. A randomized, multicenter, parallel, single-blind (investigator) trial was conducted in 112 colicky infants diagnosed as per Rome IV criteria and randomly allocated to receive BL + PP orally (109 colony-forming units [CFU]/day, n = 55) or LR (108 CFU/day, n = 57) for 21 days. Primary study outcomes were percentage of responders (≥ 50% reduction in crying and fussing time from baseline, as reported by parents in a structured diary) and daily crying and fussing time (minutes/day) on days 7, 14, and 21 after randomization. Study groups were comparable at baseline. Responder rate was significantly higher in BP + PP group vs. LR group at days 7 (61.1% vs. 37.5%, p = 0.013) and 14 (84.6% vs. 59.3%, p = 0.004). Crying and fussing time (median [IQR]) became significantly lower in BL + PP group vs. LR group on day 7 (119 [60–210] vs. 180 [110–270]; p = 0.028), day 14 (60.0 [30–105] vs. 120 [60–180]; p = 0.017), and day 21 (29 [0–85] vs. 67 [30–165]; p = 0.011). No significant differences were found in the number of adverse events between the groups. Conclusion: The specific formulation of B. longum KABP042 and P. pentosaceus KABP041 achieved a higher response rate and a larger reduction in crying and fussing time in colicky infants. Both probiotic interventions were well tolerated. Trial registration: The study was retrospectively registered as NCT05271747 on February 28th, 2022. What is Known: • L. reuteri DSM17938 (LR) is the most researched probiotic strain for infant colic against placebo in randomized, controlled clinical trials, and is recommended in various guidelines. A novel probiotic combining strains B. longum KABP042 and P. pentosaceus KABP041 (BL + PP) has also demonstrated efficacy in infant colic against placebo. What is New: • This randomized study provides the first direct comparison of two probiotics for infant colic. BL + PP seems to be superior to LR in reducing crying time. [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 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.)

Copyright of Food Research & Development is the property of Food Research & Development 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.)

The aim of the present work was to assess the probiotic potential of lactic acid bacteria (LAB) isolated from huauzontle (Chenopodium berlandieri spp. Nuttalliae) inflorescences; additionally, multifunctional bioactivities of the intracellular content and cell wall fractions of the selected strains were also determined. Eight strains identified as Lactiplantibacillus plantarum, one as Lactobacillus pentosus and one as Pediococcus pentosaceus, were pre-selected according to their survival rate to acid (range 78.67 to 97.11%) and bile salt (range 49.62 to 55.23%) exposure, and their potential probiotic properties were evaluated. Overall, all strains were able to survive to several technological conditions and production of exopolysaccharides and β-galactosidase activity, auto-aggregation (> 40%), hydrophobicity (31.27–53.56%), coaggregation (41–63%), and mucosa adhesion capacity (> 70%). Besides, no biogenic amine production, mucin degradation, and γ-hemolysis activity was observed. Strains with the best probiotic properties were selected and showed to be resistant to four different antibiotics, but conjugation frequency was not found for filter mating. A survival higher than 75% was registered after bacterial exposure to simulated gastrointestinal conditions. Furthermore, whole cells, intracellular contents, and cell wall fractions of these selected strains exhibited antioxidant and anti-inflammatory activities and promoted splenocyte cell proliferation. Our results indicated that epiphytic bacteria from huauzontle not only met basic criteria for probiotics, but also represent a source of bioactive metabolites with potential therapeutic or preventive activity against stress- and inflammatory-mediated disorders; however additional experiments are still required. [ABSTRACT FROM AUTHOR]

Copyright of Microbes & Infectious Diseases is the property of Microbes & Infectious Diseases 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.)

The study aimed to assess the impact of lactic acid bacteria (LAB) strains on the antioxidant, physico-chemical properties, and microbiological quality of fermented sausages. Five treatments of raw sausages were prepared: two controls without LAB addition (C, P), and three samples with LAB addition (SCH1, BAL6, KL14). Fatty acid composition, cholesterol content, physico-chemical, microbiological tests, and antioxidant assays, were performed at time 0 and after 1 and 2 months of storage. A significantly higher ability to scavenge free radicals of DPPH (2,2-diphenyl-1-picrylhydrazyl) was found in sausages with all LAB strains. In the case of the ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) test, it was noted that KL14 treatment had higher antioxidant activity. The main fatty acids in sausages were monounsaturated and saturated. A significantly lower cholesterol content was observed in sausages with the addition of LAB. Sausages with LAB strains differed significantly in pH value. Water activity decreased significantly during storage. After 2 months of storage, the sausages with BAL6 and KL14 strains were characterized by significantly lower redox potential and a lower TBARS (thiobarbituric acid reactive substances) index. It was found that P sausages had the darkest color. SCH1, BAL6, and KL14 strains were also capable of producing red color. The total number of microorganisms in the sausages was high, which is mainly due to the high LAB content and yeast and mold counts. No spoilage or pathogenic microflora were detected. Indigenous LAB strains have the potential to improve the quality and safety of fermented meat products. [ABSTRACT FROM AUTHOR]

The distinct flavor of chi-flavor baijiu (CFB) has garnered significant attention in China. After the optimization of fermentation conditions, Pichia anomala and Lactobacillus plantarum were introduced into the fermentation process to enhance the flavor. Samples inoculated with these mixed strains (SY) exhibited higher levels of alcohol (from 33.04 to 178.55 mg/L) and esters (from 49.51 to 130.20 mg/L) compared to the control group (KB). In SY, P. anomala and L. plantarum were the predominant microorganisms, while Pediococcus and Saccharomyces were more prevalent in KB. Moreover, 68 volatile flavor compounds were detected in SY, as opposed to 64 in KB. Notably, Pichia showed a positive correlation with key flavor compounds. The synergistic fermentation with exogenous strains led to a 52.38% increase in phenethyl alcohol and a 4.91% increase in ethyl lactate. Additionally, the levels of other flavor compounds, like ethyl acetate, γ-nonanolactone, and (E)-2-octenal, also increased. The results demonstrated that the addition of P. anomala and L. plantarum to the fermentation process of CFB significantly increased the contents of flavor compounds. This research reveals valuable insights into flavor enhancement and the microbial community dynamics in CFB production. [ABSTRACT FROM AUTHOR]

Summary: Daqu is an essential saccharification and fermentation agent in Baijiu brewing, and its characteristics affect the yield, quality, and flavour of Baijiu. The fundamental reason is that Daqu can provide rich microbial resources, complex enzyme systems, and raw materials for the Baijiu brewing process. In this study, three sauce‐flavour Daqu from two production areas, Beijing and Guizhou, were selected to focus on discussing and analysing the main contributions of sauce‐flavour Daqu itself to Baijiu brewing without interference from the external environment. The differences in the flavour composition and microbial communities of three Daqu were analysed. Microbial biomarkers were analysed by Lefse multilevel discriminant analysis for three Daqu. We found that different regions have their own biomarkers. Citrobacter, Rhodococcus, and Pseudomonas, were biomarkers of HD Daqu. Oceanobacillus, Aspergillus and Pichia were biomarkers of MT Daqu. Bacillus, Pediococcus and Fusarium were biomarkers of WM Daqu. A solid‐state simulation fermentation experiment was carried out to analyse changes in the flavour composition and microbial communities of fermented grains after 35 days of fermentation. The results showed that the microbial communities and the flavour composition in the Daqu and fermented samples differed significantly. The dominant microorganism genus evolved from Citrobacter, Rhodococcus, and Thermomyces to Lactobacillus, Pediococcus, and Pichia HD sample. The dominant microorganism genus in WM sample changed from Virgibacillus, Oceanobacillus, and Thermomyces to Lactobacillus, Pediococcus, and Pichia. Whereas in MT sample, the dominant microorganism genus evolved from Virgibacillus, Kroppenstedtia, and Thermomyces to Lactobacillus, Pediococcus, and Pichia. Additionally, the main flavour composition also changed after fermentation, which in the late fermentation period were phenylethyl alcohol, ethyl palmitate, tetramethylpyrazine, and 3‐methylbutanoic acid. These findings can provide support to explain the importance and contribution of sauce‐flavour Daqu in Baijiu brewing scientifically. [ABSTRACT FROM AUTHOR]

Black glutinous rice tapai (BGRT) is a traditional Indonesian fermented food. Various packaging materials have been used during the fermentation process. However, there is a lack of information regarding how different packaging types would affect the quality of BGRT. Therefore, the present work aimed to assess the impact of various packaging methods on BGRT quality and bacterial diversity. The packaging types employed included plastic boxes (BGRT-PB), banana leaves (BGRT-BL), and rose apple leaves (BGRT-RA). Results indicated that packaging type had no significant effect on the physicochemical characteristics of BGRT, except for reducing sugar content, where BGRT-BL displayed the highest reducing sugar content. Organoleptic profiles revealed a preference over BGRT-BL products among panellists, whereas BGRT-PB products were comparatively less preferred. Utilising the Illumina next-generation sequencing (NGS) platform, BGRT-PB generated 158,406 reads, and BGRT-BL generated 140,546 reads. NGS outcomes demonstrated differences in bacterial community composition between BGRT-BL and BGRT-PB. In conclusion, packaging type significantly affected sugar content, organoleptic profiles, and the bacterial community composition of BGRT. Among the three packaging types, BGRT-BL outperformed BGRT-PB and BGRT-RA. BGRT-BL exhibited the highest proportion of the genera Pediococcus and Limosilactobacillus. Therefore, further investigation is necessary to elucidate the roles of these bacteria in determining BGRT quality. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical 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.)

This study investigated the impact of Pediococcus pentosaceus strains not only on biogenic amine (BA) content, but also on antioxidant indices, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and total phenolic content, in kisra, an African sourdough flatbread. Among forty-six lactic acid bacteria (LAB) strains isolated from naturally fermented kisra sourdough, two strains (K-B21, K-B01) identified as P. pentosaceus, were selected due to their low BA-producing and high BA-degrading ability for kisra fermentation. Inoculation with P. pentosaceus K-B21 or P. pentosaceus K-B01 completely prevented the formation of tyramine and cadaverine during kisra fermentation. The levels of putrescine, histamine, spermine, and spermidine in kisra were reduced by about 90%, >31%, 55–61%, and 9–25%, respectively, by the two strains, compared to the control (natural fermentation). Additionally, DPPH scavenging activity was 83–84% in the control and inoculated groups of kisra. The total phenolic content was 1977.60 μg/g in the control and insignificantly lower in the inoculated groups (1850–1880 μg/g) than the control. These results suggest that P. pentosaceus K-B21 and K-B01 are promising candidates for use as sourdough starter cultures to produce kisra bread of higher quality, including both its safety and health functionality. [ABSTRACT FROM AUTHOR]

Coffee is one of the most popular beverages in the world, and at present, specialty coffees are developing for better tastes, flavors, or functions. Fermented coffees also reflect this trend and some brands are commercialized. Unlike general fermented coffees, we tried to ferment coffee extract with several lactic acid bacteria. Finally, we selected three strains that persisted in the coffee extract, and show strong antimicrobial activity, for the fermentation starters. The strains were identified as Pediococcus pentosaceus (KNUT 0384), Lacticaseibacillus paracasei (CJNU 1840), and Lactiplantibacillus plantarum (CJNU 0441) based on 16S rRNA gene sequences. During the fermentation process, the total acidities (p < 0.05 vs. the control, non-fermented coffee extract) and cell masses increased, which indicates that the bacteria metabolized properly in the extract. Furthermore, the fermented coffee extracts showed increased antimicrobial activities against Listeria monocytogenes (p < 0.05 vs. the control) and Streptococcus mutans (p < 0.05 vs. the control), increased anti-oxidative activities (p < 0.05 vs. the control, except for the KNUT 0384 sample), decreased caffeine content (p < 0.05 vs. the control, except for the KNUT 0384 sample), and increased chlorogenic acid content (p < 0.05 vs. the control). Taken together, the fermented coffee extracts with the selected lactic acid bacteria could be specialty coffees where several functions are improved when compared with a control coffee extract. [ABSTRACT FROM AUTHOR]

Using treadmill training, this study replicated human exercise conditions and triggered exercise-induced fatigue in mice to examine the potential of Pediococcus pentosaceus YF01 in delaying this fatigue by regulating oxidative stress and its impact on the exercise capacity and gut microbiota of mice. The exercise capacity of mice was tested by conducting exhaustion tests, determining histopathological changes in mouse tissues, detecting the levels of serum biochemical markers, and evaluating the mRNA expression levels of relevant genes. YF01 prolonged the exhaustion time of mice, increased the serum levels of oxidative stress-related markers T-AOC, CAT, and GSH, as well as GLU and LA levels in the mice. YF01 decreased the levels of hepatic-related markers AST and ALT, as well as exercise-related markers LDH, BUN, UA, and CRE in the mice. YF01 upregulated the mRNA expression of MyHc I, SIRT1, and PGC in muscle tissues, as well as SOD1, SOD2, and CAT in both liver and muscle tissues. YF01 also downregulated the mRNA expression of MyHc IIa, MyHc IIb, and MyHc IIx in muscle tissues. Furthermore, YF01 increased the abundance of beneficial bacteria such as Lactobacillus and Lachnospiraceae in the gut microbiota of mice. In conclusion, P. pentosaceus YF01 may affect the exercise capacity of mice by modulating oxidative stress levels, thereby offering novel ideas for developing of sports science and human health. [ABSTRACT FROM AUTHOR]

This study focused on exploring the effects of Neolamarckia cadamba leaf extract (NE) on the fermentation process and bacterial community of stylo (Stylosanthes guianensis) silage. Fresh raw materials of stylo were ensiled with 0%, 1%, and 2% NE, and various fermentation parameters, nitrogen components, and microbial compositions were analyzed at different time points (days 3, 7, 14, and 30) during the ensiling process. The experiment showed that, in comparison to the control group, incorporating NE into the ensiling process resulted in improved fermentation parameters, including increased lactic acid and acetic acid levels, as well as decreased pH, coliform population, and ammonia nitrogen concentration. Moreover, the relative abundances of Lactobacillus and Pediococcus were augmented, while the growth of Enterobacter was inhibited by the NE addition. These results suggest that NE has potential as a novel additive for silage, promoting a reduction in harmful bacteria and enhancements in the nutritional quality and fermentation characteristics of stylo silage. [ABSTRACT FROM AUTHOR]

Simple Summary: Salmonellosis affects the poultry industry globally and is a major cause of bacterial food poisoning in humans. A Salmonella infection in broiler chickens can result in lower growth rates, decreased feed efficiency and higher mortality rates. The inclusion of probiotics in chicken diets enhances their intestinal microbiota and enhances different patterns of cytokine production in response to Salmonella infection. The increasing demand from consumers for chicken products devoid of antibiotics has increased the need to identify alternatives to antibiotics for the management of Salmonella infection, colonization, and carcass contamination in poultry. Through the process of competitive exclusion, probiotics have been shown to inhibit the colonization of the gut by harmful bacteria such as Salmonella and Clostridium perfringens. Probiotic supplementation also regulates the gut flora to protect the host from infections as well as to create bacteriocins, which directly prevent the growth of pathogens. This study was therefore carried out to ascertain whether the supplementation of Pediococcus pentosaceus GT001 can influence the growth performance, meat quality, intestinal development and cecum microbiota of Salmonella typhimurium-challenged broiler chickens. This study evaluated the effects of Pediococcus pentosaceus GT001 on Salmonella typhimurium (S. typhimurium)-challenged broiler chickens. Two hundred Ross 708 broiler day-old chicks with comparable weight were distributed at random into four treatments with five replicates and ten chicks per replicate. The following were the treatment groups: (B) basal diet (control); (B + S) basal diet and birds were challenged with S. typhimurium at 1.0 × 107 cfu/g; (B + P) basal diet + Pediococcus pentosaceus GT001 at 4.0 × 108 cfu/g; (B + P + S) basal diet + P. pentosaceus GT001 at 4.0 × 108 cfu/g and birds were challenged with S. typhimurium at 1.0 × 107 cfu/g. There was a significant reduction (p < 0.05) in the body weight of the Salmonella-infected birds compared to the other treatment groups. However, the FCRs of the broilers were comparable among the different treatment groups (p > 0.05). The lipid profile and liver function indices measured were significantly enhanced in the P. pentosaceus GT001-supplemented groups (B + P and B + P + S) compared to the group that was Salmonella-challenged (p < 0.05) but were similar to those in the control group. The serum antioxidant activities, such as the T-AOC, SOD, CAT, GHS-Px and MDA, were significantly improved in the P. pentosaceus GT001-supplemented groups (B + P and B + P + S) (p < 0.05). The MDA was similar in the B + P and B + P + S groups, but both were significantly lower than the control and the Salmonella groups. The administration of P. pentosaceus GT001 enhanced the lipase and amylase levels in both the serum and intestine of the broilers (p < 0.05). The immunoglobin (IgA, IgG, IgM) and cytokine (IL-10 and IL-6) levels in the serum were significantly higher in the B, B + P and B + P + S treatment groups (p < 0.05). The immune-related organs (bursa and spleen) were significantly influenced in the birds fed with P. pentosaceus GT001. No significant variation was noted among all the dietary treatments in terms of the measured meat quality indices. The small intestinal digesta content of the Salmonella load was below a detectable range after 14 days of infection (p < 0.05). No significant differences were observed among the different treatment groups in terms of the breast pH, drip loss and meat color (p > 0.05). The inclusion of P. pentosaceus GT001 also modified the community structure in the cecum. This indicates that it has health benefits and could be incorporated in the broiler diet. [ABSTRACT FROM AUTHOR]

Research has identified certain bio-based products, such as probiotics, as alternatives to antibiotics for use in animal feed. They are capable of controlling, preventing or minimizing the colonization of the gastrointestinal tract by pathogenic bacteria. To isolate Pediococcus spp. and assess its technological properties for possible probiotic development, maize and pearl millet were used. The cereals were steeped and wet milled after 48 h of fermentation. The milled cereals were kneaded into dough for 24 h, after which a 10% slurry was prepared for tenfold serial dilution to enumerate the LAB by employing pour plate techniques using MRS Agar. Based on the cell morphology of the isolated bacteria, eight isolates (four from maize and four from millet) that were selected for identification using MALDI-TOF MS showed that five were Pediococcus pentosaceus (P. pentosaceus), one was Pediococcus acidilactici, and two did not match any organism. Subsequently, the six isolates were labeled as MZ1, MZ2, MZ3, MZ4 for the maize isolate and MLT5 and MLT7 for the millet isolate. The six Pediococcus spp. were assessed in vitro for acid and bile salt tolerance, gastric juice and intestinal fluid tolerance and antibiotic resistance and antimicrobial susceptibility tests were performed, and the survivability rate of the strains was calculated. With regard to the mean count, there was a reduction in log10 CFU/mL under the lower pH conditions and their duration of exposure with regard to time. Among the isolates, no differences were noted at the various periods of exposure (0 h, 1 h, 2 h and 3 h) at pH 4 (p > 0.05). However, significant differences were noted at pH 3, 2 and 1 among the isolates (p < 0.05). The percentage survival of MZ4 and MLT7 at pH 1 was higher compared to the other isolates at 0 h. Significant differences were observed among the isolated at pH 2, 3 and 4 across the various periods. The mean count of the isolates in gastric juice was similar at 0 and 1 h, but significant differences were noted at 2 and 3 h, where MLT7 was highest (p < 0.05). A similar trend was observed for percentage survival. The mean count and the percentage survival of isolates under different concentrations of bile salt were similar. Significant differences were noted among isolates in both mean count and percentage survival when exposed to intestinal fluid (p < 0.05). All of the isolates were highly tolerant to the antibiotics tested and possessed antibacterial properties against the selected pathogens. The LABs proved to be good probiotic materials, according to the results obtained. However, the Pediococcus strain MLT7 proved to be the LAB of choice; therefore, its molecular identity was verified using the 16S rRNA sequence and was labeled as Pediococcus pentosaceus GT001 after it was discovered to have 100% similarity with some strains of Pediococcus pentosaceus. [ABSTRACT FROM AUTHOR]

The fermentation process of Chinese Baijiu's fermented grains involves the intricate succession and metabolism of microbial communities, collectively shaping the Baijiu's quality. Understanding the composition and succession of these living microbial communities within fermented grains is crucial for comprehending fermentation and flavor formation mechanisms. However, conducting high-throughput analysis of living microbial communities within the complex microbial system of fermented grains poses significant challenges. Thus, this study addressed this challenge by devising a high-throughput analysis framework using light-flavor Baijiu as a model. This framework combined propidium monoazide (PMA) pretreatment technology with amplicon sequencing techniques. Optimal PMA treatment parameters, including a concentration of 50 μM and incubation in darkness for 5 min followed by an exposure incubation period of 5 min, were identified. Utilizing this protocol, viable microorganism biomass ranging from 8.71 × 106 to 1.47 × 108 copies/μL was successfully detected in fermented grain samples. Subsequent amplicon sequencing analysis revealed distinct microbial community structures between untreated and PMA-treated groups, with notable differences in relative abundance compositions, particularly in dominant species such as Lactobacillus, Bacillus, Pediococcus, Saccharomycopsis, Issatchenkia and Pichia, as identified by LEfSe analysis. The results of this study confirmed the efficacy of PMA-amplicon sequencing technology for analyzing living microbial communities in fermented grains and furnished a methodological framework for investigating living microbial communities in diverse traditional fermented foods. This technical framework holds considerable significance for advancing our understanding of the fermentation mechanisms intrinsic to traditional fermented foods. [ABSTRACT FROM AUTHOR]

We have investigated various health benefits and impact on intestinal flora by ingested sour-bread baked with plant-derived lactic acid bacteria (LAB) in our previous animal studies. Among these results, it is of great interest that two of the plant- derived lactic acid bacteria, both Pediococcus pentosaceus LP28 and Lacticaseibacillus paracasei (formerly Lactobacillus paracasei) IJH-SONE68 with their exopolysaccharide have been shown to prevent picryl chloride-induced allergic inflammation and be effective high-fat diet-induced obesity. Our result suggests unique benefits of plant-derived LAB through not only functional molecules produced by them but also variability of intestinal microflora. [ABSTRACT FROM AUTHOR]

Background: The genomic information available for Pediococcus pentosaceus is primarily derived from fermented fruits and vegetables, with less information available from fermented meat. P. pentosaceus LL-07, a strain isolated from fermented meat, has the capability of producing exopolysaccharides (EPS). To assess the probiotic attributes of P. pentosaceus LL-07, we conducted whole-genome sequencing (WGS) using the PacBio SequelIIe and Illumina MiSeq platforms, followed by in vitro experiments to explore its probiotic potential. Results: The genome size of P. pentosaceus LL-07 is 1,782,685 bp, comprising a circular chromosome and a circular plasmid. Our investigation revealed the absence of a CRISPR/Cas system. Sugar fermentation experiments demonstrated the characteristics of carbohydrate metabolism. P. pentosaceus LL-07 contains an EPS synthesis gene cluster consisting of 13 genes, which is different from the currently known gene cluster structure. NO genes associated with hemolysis or toxin synthesis were detected. Additionally, eighty-six genes related to antibiotic resistance were identified but not present in the prophage, transposon or plasmid. In vitro experiments demonstrated that P. pentosaceus LL-07 was comparable to the reference strain P. pentosaceus ATCC25745 in terms of tolerance to artificial digestive juice and bile, autoaggregation and antioxidation, and provided corresponding genomic evidence. Conclusion: This study confirmed the safety and probiotic properties of P. pentosaceus LL-07 via complete genome and phenotype analysis, supporting its characterization as a potential probiotic candidate. [ABSTRACT FROM AUTHOR]

Introduction: Many lactic acid bacteria (LAB) strains are currently gaining attention in the food industry and various biological applications because of their harmless and functional properties. Given the growing consumer demand for safe food, further research into potential probiotic bacteria is beneficial. Therefore, we aimed to characterize Pediococcus pentosaceus DSPZPP1, a LAB strain isolated from traditional fermented sausages from the Basilicata region of Southern Italy. Methods: In this study, we analyzed the whole genome of the P. pentosaceus DSPZPP1 strain and performed in silico characterization to evaluate its applicability for probiotics and use in the food industry. Results and Discussion: The whole-genome assembly and functional annotations revealed many interesting characteristics of the DSPZPP1 strain. Sequencing raw reads were assembled into a draft genome of size 1,891,398 bp, with a G + C content of 37.3%. Functional annotation identified 1930 protein-encoding genes and 58 RNAs including tRNA, tmRNA, and 16S, 23S, and 5S rRNAs. The analysis shows the presence of genes that encode water-soluble B-group vitamins such as biotin, folate, coenzyme A, and riboflavin. Furthermore, the analysis revealed that the DSPZPP1 strain can synthesize class II bacteriocin, penocin A, adding importance to the food industry for bio-enriched food. The DSPZPP1 genome does not show the presence of plasmids, and no genes associated with antimicrobial resistance and virulence were found. In addition, two intact bacteriophages were identified. Importantly, the lowest probability value in pathogenicity analysis indicates that this strain is non-pathogenic to humans. 16 s rRNA-based phylogenetic analysis and comparative analysis based on ANI and Tetra reveal that the DSPZPP1 strain shares the closest evolutionary relationship with P. pentosaceus DSM 20336 and other Pediococcus strains. Analysis of carbohydrate active enzymes (CAZymes) identified glycosyl transferases (GT) as a main class of enzymes followed by glycoside hydrolases (GH). Our study shows several interesting characteristics of the isolated DSPZPP1 strain from fermented Italian sausages, suggesting its potential use as a promising probiotic candidate and making it more appropriate for selection as a future additive in biopreservation. [ABSTRACT FROM AUTHOR]

Background: Intestinal barrier is a dynamic interface between the body and the ingested food components, however, dietary components or xenobiotics could compromise intestinal integrity, causing health risks to the host. Gossypol, a toxic component in cottonseed meal (CSM), caused intestinal injury in fish or other monogastric animals. It has been demonstrated that probiotics administration benefits the intestinal barrier integrity, but the efficacy of probiotics in maintaining intestinal health when the host is exposed to gossypol remains unclear. Here, a strain (YC) affiliated to Pediococcus pentosaceus was isolated from the gut of Nile tilapia (Oreochromis niloticus) and its potential to repair gossypol-induced intestinal damage was evaluated. Results: A total of 270 Nile tilapia (2.20 ± 0.02 g) were allotted in 3 groups with 3 tanks each and fed with 3 diets including CON (control diet), GOS (control diet containing 300 mg/kg gossypol) and GP (control diet containing 300 mg/kg gossypol and 108 colony-forming unit (CFU)/g P. pentosaceus YC), respectively. After 10 weeks, addition of P. pentosaceus YC restored growth retardation and intestinal injury induced by gossypol in Nile tilapia. Transcriptome analysis and siRNA interference experiments demonstrated that NOD-like receptors (NLR) family caspase recruitment domain (CARD) domain containing 3 (Nlrc3) inhibition might promote intestinal stem cell (ISC) proliferation, as well as maintaining gut barrier integrity. 16S rRNA sequencing and gas chromatography-mass spectrometry (GC-MS) revealed that addition of P. pentosaceus YC altered the composition of gut microbiota and increased the content of propionate in fish gut. In vitro studies on propionate's function demonstrated that it suppressed nlrc3 expression and promoted wound healing in Caco-2 cell model. Conclusions: The present study reveals that P. pentosaceus YC has the capacity to ameliorate intestinal barrier injury by modulating gut microbiota composition and elevating propionate level. This finding offers a promising strategy for the feed industry to incorporate cottonseed meal into fish feed formulations. [ABSTRACT FROM AUTHOR]

This study aims to assess the efficacies of exogenous enzymes, derived from invertebrate gut-associated microbes, as feed additives, in reducing volatile organic compound (VOC) emissions using an in vitro pig intestine continuous fermentation system. An in vitro continuous fermentation model was used to simulate a comparable bionic digestion system by co-reacting feed, enzymatic additives (arazyme, mannanase, and xylanase, derived from the gut bacteria of Nephila clavata, Eisenia fetida, and Moechotypa diphysis, respectively), and gastrointestinal microbes, followed by an analysis of their correlations. A significant correlation was observed between exogenous enzyme supplementation and reduced VOC emissions in the fecal phase of continuous fermentation (p < 0.05). The concentration of VOCs decreased by 3.75 and 2.75 ppm in the treatment group following arazyme and multi-enzyme supplementation, respectively, compared to that in the control group (7.83 ppm). In addition, supplementation with arazyme and multiple enzymes significantly affected the microbial composition of each fermentation phase (p < 0.05). In particular, Lactiplantibacillus pentosus and Pediococcus pentosaceus, which changed in abundance according to arazyme or multi-enzyme supplementation, exhibited a positive relationship with VOC emissions. These results suggest that exogenous enzymes derived from invertebrate gut-associated bacteria can be efficiently applied as feed additives, leading to a reduction in VOC emissions. [ABSTRACT FROM AUTHOR]

Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the assessment of the application for renewal of Pediococcus pentosaceus DSM 14021, 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. The Panel concluded that the additive remains safe for all animal species, consumers and the environment under the authorised conditions of use. Regarding user safety, the Panel considers that any exposure through skin and respiratory tract is considered a risk. The Panel cannot conclude on the eye irritation potential of the additive due to the lack of data. There is no need for assessing the efficacy of the additive in the context of the renewal of the authorisation. [ABSTRACT FROM AUTHOR]

Kunun-zaki is an African fermented millet beverage, rich in lactic acid bacteria (LAB) and yeasts. The indigenous LAB and yeasts were evaluated for the in vitro production of exopolysaccharide, folate, and riboflavin. Selected strains were employed as starters in the production of kunun-zaki and the antioxidant potentials were determined. Pediococcus sp. MK13 showed a high profile of exopolysaccharide, folate, and riboflavin of 797 mg/L, 21.42 µg/mg, and 0.023 mg/g, respectively, while Pichia sp. UK7 produced 352 mg/L exopolysaccharide, 45.9 µg/mg folate, and 0.018 mg/g riboflavin. Kunun-zaki from unmalted millet fermented with a consortium of Pediococcus pentosaceus MK13 and Pichia kudriavzevii UK7 (UPPK) had the highest DPPH scavenging activity of 90%. Kunun-zaki with unmalted millet containing a single culture of Pichia kudriavzevii UK7 had the highest phenolic (928.93 GAE µg/mg) and flavonoid (810.17 GAE µg/mg) contents. The UPPK had the highest overall acceptability (7.36). In conclusion, all the starter-fermented kunun-zaki possessed health relevant functional benefits. [ABSTRACT FROM AUTHOR]

Fermented microbiota is critical to the formation of microenvironment and metabolic profiles in spontaneous fermentation. Microorganisms generate a diverse array of metabolites concurrent with the release of heat energy. In the case of Daqu fermentation, the peak temperature exceeded 60°C, forming a typical high-temperature fermentation system known as high-temperature Daqu. However, microorganisms that cause the quality variation in Daqu and how they affect the functional microbiota and microenvironment in the fermentation process are not yet clear. This study adopted high-throughput sequencing and monitored the dynamic fluctuations of metabolites and environmental factors to identify the pivotal microorganism responsible for the alterations in interaction patterns of functional keystone taxa and quality decline in the fermentation system of different operational areas during the in situ fermentation process that had been mainly attributed to operational taxonomic unit (OTU)_22 (Pediococcus acidilactici). Additionally, we used isothermal microcalorimetry, plate inhibition experiments, and in vitro simulation fermentation experiments to explore the impact of Pediococcus spp. on heat generation, microorganisms, and metabolite profiles. Results showed the heat peak generated by Pediococcus spp. was significantly lower than that of Bacillus spp., filamentous fungi, and yeast. In addition, the preferential growth of P. acidilactici strain AA3 would obviously affect other strains to colonize through competition, and its metabolites made a significant impact on filamentous fungi. The addition of P. acidilactici strain AA3 in simulated fermentation would cause the loss of pyrazines and acids in metabolites. These evidences showed that the overgrowth of Pediococcus spp. greatly influenced the formation of high temperatures and compounds in solid-state fermentation systems. Our work illustrated the vital impact of interaction variability mediated by Pediococcus spp. for microbial assembly and metabolites, as well as in forming temperature. These results emphasized the functional role of Daqu microbiota in metabolites and heat production and the importance of cooperation in improving the fermentation quality. IMPORTANCE The stable and high-quality saccharifying and fermenting starter in traditional solid-state fermentation was the prerequisite for liquor brewing. An imbalance of microbial homeostasis in fermentation can adversely impact production quality. Identification of such critical microorganisms and verifying their associations with other fermentation parameters pose a challenge in a traditional fermentation environment. To enhance the quality of spontaneous fermented products, strategies such as bioaugmentation or the control of harmful microorganisms would be employed. This work started with the differences in high-temperature Daqu metabolites to explore a series of functional microorganisms that could potentially contribute to product disparities, and found that the differences in interactions facilitated directly or indirectly by Pediococcus spp. seriously affected the development of microbial communities and metabolites, as well as the formation of the microenvironment. This study not only identified functional microbiota in Daqu that affected fermentation quality, but also demonstrated how microorganisms interact to affect the fermentation system, which would provide guidance for microbial supervision in the actual production process. Besides, the application of isothermal microcalorimetry in this study was helpful for us to understand the heat production capacity of microorganisms and their adaptability to the environment. This study presented a commendable framework for improving and controlling the quality of traditional fermentation and inspired further investigations in similar systems. [ABSTRACT FROM AUTHOR]

Probiotics are microflora that can improve intestinal health and the immune system, positively impacting human health. This study aimed to evaluate the ability of free cells and Limosilactobacillus fermentum InaCC B1295 (LFB1295) cells encapsulated with cellulose microfiber hydrogel (CMFH) from oil palm fronds (OPF) against gastric acid, bile ox gall, autoaggregation, coaggregation, and hydrophobicity of surface cells to reach the columns with high viability numbers and be capable of attaching to and colonizing the colon. The research was carried out experimentally by referring to previous research methods. Research data in resistance to gastric acid and bile salts, autoaggregation, coaggregation, and cell surface hydrophobicity were analyzed statistically using the t-test and displayed in table and figure form. The results showed that free cells were more susceptible to gastric acid and bile salts than CMFH-encapsulated cells from OPF, as indicated by a much more promising reduction in the viability of free cells compared to CMFH-encapsulated LFB1295 cells from OPF. Hence, LFB1295 free cells had higher autoaggregation, cell surface hydrophobicity, and coaggregation values than CMGH-encapsulated cells from OPF. Free and encapsulated cells generally have high coaggregation values with fellow lactic acid bacteria (LAB), Pediococcus pentosaceus, compared to coaggregation with pathogenic bacteria, namely S. aureus and E. coli. These findings indicate that free cells or cells encapsulated with CMFH-OPF have excellent acid and bile salts, autoaggregation, coaggregation, and hydrophobicity and qualify as probiotics. [ABSTRACT FROM AUTHOR]

This study was conducted to investigate the effects of different strains and wheat bran on the fermentation quality, antioxidant activity, and bacterial community of mulberry leaf silage. Mulberry leaves were ensiled with Pediococcus acidilactici and Pediococcus pentosaceus (A), Bacillus subtilis and Bacillus licheniformi (DK), and Pediococcus acidilactici, Pediococcus pentosaceus, Bacillus subtilis, and Bacillus licheniformi (AK). Each treatment was supplemented with 10% wheat bran (fresh matter basis), and the strains were added in equal proportions for 7 days. The results indicated that the DK and AK groups exhibited higher dry matter (DM) content compared to the A group (p < 0.05). The A group (37.25 mg/g DM) and AK group (34.47 mg/g DM) demonstrated higher lactic acid content and lower pH (<4.40). Furthermore, the DK group had a significantly higher acetic acid content compared to the AK group (p < 0.05). Additionally, both the A and AK groups exhibited lower levels of ammonia-N content than the DK group (p < 0.05). The number of yeasts, molds, and coliform bacteria were low in mulberry leaf silage. Moreover, the antioxidant activity in the fermentation groups increased, with higher relative abundance of beneficial bacteria, Lactococcus and Lactobacillus, in the AK group. In summary, the AK group was observed to enhance fermentation quality and antioxidant capacity, leading to the establishment of a favorable microbial community composition. [ABSTRACT FROM AUTHOR]

Background: Recent developments in addressing dental aesthetic concerns, encompassing issues like teeth discoloration and halitosis, underscore the demand for safer alternative solutions. Purpose: This study aims to confirm the effects of lactic acid bacteria (LAB) from kimchi on artificial teeth bleaching and their potential impact in terms of preventing halitosis-related bacteria. Materials and Methods: To evaluate the antimicrobial effects against oral pathogens, disc diffusion tests and broth microdilution methods were used. Additionally, crystal violet analysis was performed to confirm the biofilm inhibition effect. The bleaching effects on stained artificial teeth were analyzed using the CIEDE2000 colorimetric method. Statistical analyses were performed using GraphPad Prism 9 with one-way and two-way ANOVA, with the significance level set at α < 0.05. Results: The strain THK-30, isolated from kimchi, exhibited antibacterial activity against Streptococcus mutans, Porphyromonas gingivalis, and Fusobacterium nucleatum, and was identified as Pediococcus inopinatus. Moreover, THK-30 showed a synergistic antibacterial effect against Gram-negative oral pathogens with 8% sodium hexametaphosphate (SHMP). In the stained artificial teeth bleaching test and artificial teeth biofilm inhibition test, the cell-free supernatant of THK-30 displayed significant teeth bleaching effects and caused the inhibition of biofilm formation, both independently and in combination with SHMP 8%. Conclusions: This study has demonstrated the potential applicability of LAB in teeth discoloration and halitosis. These findings are poised to provide a foundation for the development of research pertaining to the control of oral bacteria. [ABSTRACT FROM AUTHOR]

The postweaning is recognized as one of the most challenging stages of pig growth that can affect their lifetime productivity. The aim of the study was to evaluate the inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a probiotic additive in pigs' postweaning diets and its effect on meat composition, carcass characteristics, and fatty acids profile after slaughter. The following three treatments (550 animals each) were included: T1: control balanced diet (CD), T2: CD with S. boulardii RC009 (1 × 109 CFU/kg feed), and T3: CD with P. pentosaceus RC007 (1 × 109 CFU/kg feed). The additive was administered throughout the postweaning phase (49 d), and then the pigs were moved to a fattening house where they no longer received probiotics in the feed. At 115 ± 5 kg, the animals were transferred to the slaughterhouse. Analyses of carcass composition, muscle depth, protein content, total fat and ash, drip and cooking water loss, and fatty acids were performed. Pigs consuming the probiotic additives had improvements in some of the production parameters. According to our results, we could observe that some modifications in meat composition after slaughter were observed in the group of pigs that consumed the probiotic additives during the postweaning, which could be considered as an improvement in meat quality. Pigs consuming probiotics had higher percentages of essential omega-3 fatty acids such as linolenic acid, and pigs consuming S. cerevisiae var. boulardii RC009 increased lean percentage and reduced the eicosanoic contents in meat. Also, an improvement in water retention capacity was observed in both groups treated with probiotics. While these results are promising, further studies are needed to evaluate the possible effect of these additives closer to slaughter, as well as their combined use. [ABSTRACT FROM AUTHOR]

Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the assessment of the application for renewal of the authorisation of Pediococcus pentosaceus DSM 23689 as a technological additive, silage additive for all animal species. The applicant has provided evidence that the additive currently on the market complies with the existing conditions of authorisation. The Panel concluded that the additive remains safe for all animal species, consumers, and the environment under the authorised conditions of use. Regarding user safety, the additive should be considered as a respiratory sensitiser. No conclusions can be drawn on the skin sensitisation, and skin and eye irritancy potential of the additive. There is no need for assessing the efficacy of the additive in the context of the renewal of the authorisation. [ABSTRACT FROM AUTHOR]

As the food and pharmaceutical industry is continuously seeking new probiotic strains with unique health properties, the aim of the present study was to determine the impact of short-term dietary intervention with novel wild-type strains, isolated from various sources, on high-fat diet (HFD)-induced insulin resistance. Initially, the strains were evaluated in vitro for their ability to survive in simulated gastrointestinal (GI) conditions, for adhesion to Caco-2 cells, for bile salt hydrolase secretion, for cholesterol-lowering and cellular cholesterol-binding ability, and for growth inhibition of food-borne pathogens. In addition, safety criteria were assessed, including hemolytic activity and susceptibility to antibiotics. The in vivo test on insulin resistance showed that mice receiving the HFD supplemented with Pediococcus acidilactici SK (isolated from human feces) or P. acidilactici OLS3-1 strain (isolated from olive fruit) exhibited significantly improved insulin resistance compared to HFD-fed mice or to the normal diet (ND)-fed group. [ABSTRACT FROM AUTHOR]

The study aimed to assess the impact of lactic acid bacteria (LAB) strains on the antioxidant, physico-chemical properties, and microbiological quality of fermented sausages. Five treatments of raw sausages were prepared: two controls without LAB addition (C, P), and three samples with LAB addition (SCH1, BAL6, KL14). Fatty acid composition, cholesterol content, physico-chemical, microbiological tests, and antioxidant assays, were performed at time 0 and after 1 and 2 months of storage. A significantly higher ability to scavenge free radicals of DPPH (2,2-diphenyl-1-picrylhydrazyl) was found in sausages with all LAB strains. In the case of the ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) test, it was noted that KL14 treatment had higher antioxidant activity. The main fatty acids in sausages were monounsaturated and saturated. A significantly lower cholesterol content was observed in sausages with the addition of LAB. Sausages with LAB strains differed significantly in pH value. Water activity decreased significantly during storage. After 2 months of storage, the sausages with BAL6 and KL14 strains were characterized by significantly lower redox potential and a lower TBARS (thiobarbituric acid reactive substances) index. It was found that P sausages had the darkest color. SCH1, BAL6, and KL14 strains were also capable of producing red color. The total number of microorganisms in the sausages was high, which is mainly due to the high LAB content and yeast and mold counts. No spoilage or pathogenic microflora were detected. Indigenous LAB strains have the potential to improve the quality and safety of fermented meat products.

Introduction. Alcoholic fermented rice-based beverages (AFRBs) have been used since time immemorial for spiritual connection and cultural rituals in North-East India. AFRBs are also used traditionally in the healthcare system for remedy of tiredness, digestion problems, hypertension, and diabetes. Problems Statement. Limited scientific documents are available on AFRBs including starter cake preparation, production of the beverages, microbial intervention, nutritional aspects, and health benefits. Objectives. This review has been undertaken to find insight into ethnic preparation, microbial intervention, ethnobotany, and health benefits as well as nutritional aspects of popular AFRBs of North-East India. Major Findings. Studies reveal that AFRBs are enriched with medicinal benefits due to the presence of various microflora and medicinal plants. The presence of medicinal plants plays an important role underlying the health benefits of AFRBs. In addition, several functional microorganisms, such as strains of Lactobacillus and yeast, enhance the therapeutic potential of the AFRBs. Interestingly, strains of Pediococcus and Lactobacillus spp. improve bile and gastric juice tolerance, hyperlipidemia, diabetes, obesity, and amylolytic activities and regulate the expression of fatty acid biosynthetic genes. Moreover, strains of Saccharomyces decrease the secretion of proinflammatory cytokines and alter the respective mRNA expression. Furthermore, the consumption of AFRBs has no harmful effect among the communities on a regular basis in normal diet. Conclusion. A detailed scientific approach is required to maintain the desired product quality of AFRBs for the upliftment of the socioeconomic status of North-East India. [ABSTRACT FROM AUTHOR]

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Lactic acid bacteria (LAB) are widely exploited in fermented foods and are gaining attention for novel uses due to their safety as biopreservatives. In this study, several organic acid-producing LAB strains were isolated from fermented vegetables for their potential application in fermentation. We identified nine novel strains belonging to four genera and five species, Lactobacillus plantarum PC1-1, YCI-2 (8), YC1-1-4B, YC1-4 (4), and YC2-9, Lactobacillus buchneri PC-C1, Pediococcus pentosaceus PC2-1 (F2), Weissella hellenica PC1A, and Enterococcus sp. YC2–6. Based on the results of organic acids, acidification, growth rate, antibiotic activity and antimicrobial inhibition, PC1-1, YC1-1-4B, PC2-1(F2), and PC-C1 showed exceptional biopreservative potential. Additionally, PC-C1, YC1-1-4B, and PC2-1(F2) recorded higher (p < 0.05) growth by utilizing lower concentrations of glucose (20 g/L) and soy peptone (10 g/L) as carbon and nitrogen sources in optimized culture conditions (pH 6, temperature 32 °C, and agitation speed 180 rpm) at 24hr and acidification until 72hr in batch fermentation, which suggests their application as starter cultures in industrial fermentation. [ABSTRACT FROM AUTHOR]

Background: The antibacterial mechanisms of action of condensed tannins (CTs) obtained from tea are well known. However, the antibacterial mechanism of CTs from legumes, such as sainfoin, against to Pediococcus pentosaceus was still unclear. Using Pediococcus pentosaceus SF11 as a model organism, this study investigated the antibacterial mechanism of CTs (extract from sainfoin by 70% acetone aqueous solution). Methods: The mechanism of CTs against Pediococcus pentosaceus was investigated though determined the minimal inhibitory concentration (MIC) of CTs, effects of CTs on cell membrane, scanning and transmission electron microscopy analysis and global transcriptome analysis, et al. Results: The results showed that CTs decreased the activities of enzymes such as lactic dehydrogenase, and inhibited the pentose phosphate (PP)/glycolytic pathway. The content of hydrogen peroxide produced by CTs was increased in P. pentosaceus SF11, and antibacterial activity partly occurred due to this hydrogen peroxide. The global transcriptome analysis showed that CTs upregulated the expression of 187 genes, most of which were involved in hypothetical protein, followed by the PTS (phosphotransferase system) system, while three genes were involved in oxidative stress. The expression of 161 genes was downregulated, most of which were involved in the phosphate ABC transporter system. Conclusion: These findings suggest that the mechanism of antibacterial action of sainfoin CTs mainly operates through the inhibition of protease activity, and is partly associated with oxidative stress induced by hydrogen peroxide. [ABSTRACT FROM AUTHOR]

In this study, we cloned and characterized three bacterial laccases from strains of the species Pediococcus parvulus, Lacticaseibacillus paracasei, and Lactococcus lactis isolated from wine and cheese and evaluated their biogenic amine degradation abilities in the presence/absence of artificial 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) or natural (epicatechin) mediator compounds. Although some recombinant bacterial laccases have been characterized and found to be biological tools for degrading biogenic amines with or without the use of mediators, no prior research has investigated the role of natural mediators, like phenolic substrates found in wine and certain vegetable foods, in the degradation of biogenic amines. The three recombinant bacterial laccases exhibited sigmoidal kinetics and had similar molecular mass but varied in k0.5, kcat, and specific activity toward ABTS. They are acidophilic and have an optimal temperature of 28 °C. However, they exhibit low thermal stability at temperatures higher than 37 °C. The three laccases were capable of degrading dopamine without the use of mediators, while the other amines were not degraded. The presence of ABTS enhanced the degradation of dopamine and tyramine, but the addition of epicatechin did not improve their degradation. This study presents a comparison of the laccases' biogenic amine-degrading efficiency using different mediators. This is the first time such a comparison has been made. [ABSTRACT FROM AUTHOR]

This study assessed the effect of autochthonous probiotic Pediococcus pentosaceus RM119 on gut health, growth, and nutrient utilization in calves. Twelve buffalo calves (<15 d) were divided into two groups, control without probiotics, and probiotic group with P. pentosaceus RM119 @ 108 CFU/calf/d. The probiotic group showed a reduction (p < 0.05) in fecal score, diarrhea episodes and duration of diarrhea. The fecal pH, fecal ammonia was lower, whereas lactate was higher in probiotic group than control. There was a significant increase (p < 0.01) in the concentration of fecal acetate, propionate and butyrate levels in the probiotic supplemented group. The fecal lactobacilli and bifidobacterium were higher (p < 0.01), whereas, fecal coliform and clostridial count were lower (p < 0.01) in P. pentosaceus RM119 supplemented group. There was an improvement in reduced glutathione anti oxidant. Overall, buffalo-gut origin P. pentosaceus RM119 reduced the frequency and severity of diarrhea in neonatal buffalo calves and improved the gut health. [ABSTRACT FROM AUTHOR]

Simple Summary: Because broiler chickens can meet human nutritional demands, they are commonly consumed in many nations worldwide. Although the abuse of antibiotics in the chicken business has had major negative effects on public health, antibiotics have been used in broiler diets to minimize poultry infections and increase growth performance. Probiotics are therefore a secure and healthful substitute for antibiotics. Pediococcus pentosaceus is a promising strain of lactic acid bacteria (LAB) which is gradually attracting attention, leading to a rapid increase in experimental research. Pediococcus pentosaceus strains can be applied as an animal growth bio-promoter and as a probiotic. However, information on the use of Pediococcus pentosaceus as a probiotic remain scanty. This study was therefore conducted to investigate the effects of different doses of Pediococcus pentosaceus GT001 supplementation on the growth performance, immune function, intestinal development and histomorphology of broilers and to understand the protective mechanisms of Pediococcus pentosaceus GT001 probiotics on the host. Exploring alternatives to antibiotics is imperative in reducing antibiotic resistance and antibiotic residues in poultry products. The beneficial effects of antibiotic products derived from natural sources in comparison with the synthetic ones has been reported. Pediococcus pentosaceus has been applied as an animal growth bio-promoter and probiotic. To elucidate the protective mechanisms of P. pentosaceus, this study investigated the effects of different doses of P. pentosaceus supplementation on broiler growth performance, immune function, intestinal development and histomorphology. Five hundred (500) one-day-old Ross 708 broiler chicks were randomly enrolled into five experimental groups with 20 chicks per replicate. The treatments were imposed as follows: (T1) basal diet (control); (T2) basal diet with 1 g/kg antibact 3X; (T3) basal diet with P. pentosaceus GT001 at 4.0 × 108 cfu/g; (T4) basal diet with P. pentosaceus GT001 at 8.0 × 108 cfu/g; and (T5) basal diet with P. pentosaceus GT001 at 1.2 × 109 cfu/g. Dietary inclusion of P. pentosaceus GT001 at 4.0 × 108 cfu/g significantly improved body weight gain, feed intake and lipid profile of the broilers compared to the control group (p < 0.05). The addition of P. pentosaceus GT001 significantly improved the intestinal pH of the broilers. The digestive enzymes of the broilers were impacted with the supplementation of P. pentosaceus GT001 at 4.0 × 108 cfu/g. The highest serum antioxidant production was observed in the P. pentosaceus-treated group compared to the control. P. pentosaceus GT001 at 4.0 × 108 cfu/g increased the levels of serum cytokines and immunoglobin and improved the small intestinal morphology of the broilers in comparison with the control. The load of Pedococcus spp was similar among T3, T4 and T5 but significantly higher than that of the control (T1) and the antibiotics (T2)-fed birds. The load of E. coli in the gut was significantly reduced in T3, T4 and T5 compared to T1 and T2. There was no Salmonella growth among the treatments. This study highlights the importance of probiotics in broiler diets and suggests that Pediococcus pentosaceus GT001 could be used as a feasible substitute to antimicrobials in broiler production. [ABSTRACT FROM AUTHOR]

During weaning, piglets experience various stressor events that disrupt their gut microbiota and immune balance, decrease growth parameters, and increase mortality rates. In this study, we assessed the efficacy of Pediococcus pentosaceus CACC616 as a probiotic supplement. We characterized this strain and evaluated its effect on improving growth performance, modulating gut microbiota composition, and reducing noxious odor components in weaned piglets compared to a non-supplementary diet (control). During the 26-day period, 40 crossbred weaned piglets were randomly assigned to pens with 20 animals each in two groups: control and treatment groups with CACC616. On day 26, the treatment group exhibited a lower feed conversion ratio (FCR) and a significant alteration in gut microbial composition, correlating with improved growth parameters and gut health (p < 0.05). The treatment group also exhibited significantly reduced digestibility- and intestinal-environment-related noxious odor components (p < 0.05). The CACC616 strain effectively reduced pathogenic genera numbers, including Campylobacter, Mogibacterium, Escherichia–Shigella, and Desulfovibrio spp., with the treatment group exhibiting lower fecal calprotectin levels than the control group (p < 0.05). Overall, this study revealed that the functional probiotic CACC616 contributes to enhanced FCR and effectively modulates weaned piglets' inflammation and intestinal microbiota. [ABSTRACT FROM AUTHOR]

Irritable Bowel Syndrome (IBS) is a distressing functional gastrointestinal disorder that is increasingly recognized as a condition involving both the gut and the brain. In today's healthcare landscape, probiotics have become a common component of many people's wellness routines, independent of prescribed medications. There is substantial evidence supporting the potential of probiotics to provide therapeutic benefits for individuals dealing with irritable bowel syndrome. Recent studies emphasize the pivotal role of the microbial factor in the pathophysiology of IBS, as some research has identified significant alterations in the gut microbiome of individuals with IBS. Consequently, the impact of probiotics on IBS patients is under intense investigation in the current era of probiotic research. The precise mechanisms of action are not yet fully understood, but presently, probiotic products tailored for IBS relief are readily available in the market and have shown the potential to alleviate symptoms effectively. Evidence suggested that strains of Lactobacillus species, strains of Pediococcus species and Bifidibacterium species may show effective results in some patients of IBS. The aim of this study is to uncover potential causative factors contributing to IBS and to explore the use of probiotics as an efficacious treatment approach for IBS. [ABSTRACT FROM AUTHOR]

Commercial starter cultures play a critical role in the industrial production of fermented sausages. However, commercial starter cultures could not reproduce the metabolic actions of diverse microorganisms and the aroma profile of the traditional spontaneously fermented sausages. Identifying the core microbial community in spontaneously fermented sausages will facilitate the construction of a synthetic microbial community for reproducing metabolic actions and flavor compounds in spontaneously fermented sausages. This study aimed to reveal the core microbial community of spontaneously fermented sausages based on their relative abundance, flavor‐producing ability, and co‐occurrence performance. We identified five promising genera to construct the synthetic core microbial community, these were Lactobacillus, Staphylococcus, Macrococcus, Streptococcus, and Pediococcus. Sausages inoculated with a synthetic core microbial community presented higher quality of aroma profile than the fermented sausages inoculated with a commercial starter culture. Some important volatile flavor compounds of spontaneously fermented sausage, such as (‐)‐β‐pinene, β‐caryophyllene, 3‐methyl‐1‐butanol, α‐terpineol, ethyl 2‐methylpropanoate, and ethyl 3‐methylbutanoate which are associated with floral, fruity, sweet, and fresh aromas, were also detected in fermented sausage inoculated with synthetic microbial community. This indicated that the synthetic core microbial community efficiently reproduced flavor metabolism. Overall, this study provides a practical strategy to design a synthetic microbial community applicable to different scientific fields. [ABSTRACT FROM AUTHOR]

In this study, bacterial ghosts (BGs) were generated from Weissella koreensis LKS42 (WKorGs) and Pediococcus pentosacues KA94 (PPGs) by chemically inducing lysis using substances such as hydrochloric acid (HCl), sulfuric acid (H2SO4), nitric acid (HNO3), acetic acid (CH3COOH), sodium hydroxide (NaOH), potassium hydroxide (KOH), sodium carbonate (Na2CO3), n-butanol, and C6H8O7. HCl-induced WKorGs and PPGs exhibited complete removal of DNA and displayed transverse membrane dissolution tunnel structures under scanning electron microscopy (SEM). Cell viability assays showed high viability of RAW 264.7 cells exposed to HCl-induced WKorGs and PPGs. Additionally, treatment with HCl-induced WKorGs and PPGs elevated mRNA levels of pro-inflammatory cytokines (IL-1β, IL-6, TNF-α, iNOS) and the anti-inflammatory cytokine IL-10 in RAW 264.7 cells. These findings suggest that HCl-induced WKorGs and PPGs have the potential to be used as inactivated bacterial immunostimulants, highlighting their promising applications in immunization and immunotherapy. • This study generated bacterial ghosts (BGs) from the lactic acid bacteria Weissella koreensis and Pediococcus pentosaceus via HCl induction. • HCl-induced WKorGs and PPGs did not exhibit notable cytotoxicity. • HCl-induced WKorGs and PPGs induce an inflammatory response and may be used as immune stimulants in future applications. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate rice bran (RB) and microbial inoculation effects on pearl millet silage fermentative losses, fermentation profile, nutrients recovery, chemical composition, in vitro degradation and aerobic stability. Seventy-two experimental silos (PVC buckets with 28 cm diameter and 25 cm height) were used to evaluate nine treatments, from a 3 × 3 factorial arrangement: (I) levels of RB: 0, 100 and 200 g/kg as-fed; and (II) microbial inoculation: (1) Control (CON): no inoculation; (2) LPPP: inclusion 1.04 × 105 colony forming units (CFU) of Lactobacillus plantarum and 1.04 × 105 CFU of Pediococcus pentosaceus per g; and (3) LB: inclusion 1.6 × 105 CFU of Lactobacillus buchneri per g. The silage microbial inoculant inclusion had no effect on silage, regardless of RB addition. Rice bran increased silage pH and decreased ammonia-N, propionic, butyric and branched-chain fatty acids content. Rice bran decreased gas losses and recovery of DM, OM, CP and ADF, whereas increased digestible DM recovery. The addition of RB reduced OM, NDF, ADF and ADL silage content, and increased silage DM, CP and EE, and NDF degradation. Therefore, RB increases digestible DM recovery, and improves silage fermentation and nutritional value. [ABSTRACT FROM AUTHOR]

The purpose of this study was to gather information about the percentage of aflatoxin decontamination by postbiotics and to find the most effective postbiotic. In this review article, studies were collected from databases. All the articles related to experimental studies were included in the study. It appeared that the postbiotics derived from Lentilactobacillus kefiri, Lentilactobacillus kefiri, Lacticaseibacillus rhamnosum, Lacticaseibacillus rhamnosum and Pediococcus pentosaceus probiotic bacteria were the most effective postbiotics with 97.22%, 95.27%, 86.2%, 81.4% and 91% inhibitory effect against aflatoxins B1, B2, G1, G2 and M1, respectively. Therefore, postbiotics could be used as safe anti-aflatoxin agents in food products. [ABSTRACT FROM AUTHOR]