In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry

Sahar Abbasiliasi,Faezeh Vakhshiteh,Fatemeh Bashokouh,Arbakariya B Ariff,Subhashini Sivasamboo,Shuhaimi Mustafa,Joo Shun Tan,Tengku Azmi Tengku Ibrahim

doi:10.1186/s12866-017-1000-z

Sahar Abbasiliasi, Faezeh Vakhshiteh + Show 6 more

Open Access

https://doi.org/10.1186/s12866-017-1000-z

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Abstract

BackgroundSelection of a microbial strain for the incorporation into food products requires in vitro and in vivo evaluations. A bacteriocin-producing lactic acid bacterium (LAB), Pediococcus acidilactici Kp10, isolated from a traditional dried curd was assessed in vitro for its beneficial properties as a potential probiotic and starter culture. The inhibitory spectra of the bacterial strain against different gram-positive and gram-negative bacteria, its cell surface hydrophobicity and resistance to phenol, its haemolytic, amylolytic and proteolytic activities, ability to produce acid and coagulate milk together with its enzymatic characteristics and adhesion property were all evaluated in vitro.ResultsP. acidilactici Kp10 was moderately tolerant to phenol and adhere to mammalian epithelial cells (Vero cells and ileal mucosal epithelium). The bacterium also exhibited antimicrobial activity against several gram-positive and gram-negative food-spoilage and food-borne pathogens such as Listeria monocytgenes ATCC 15313, Salmonella enterica ATCC 13311, Shigella sonnei ATCC 9290, Klebsiella oxytoca ATCC 13182, Enterobacter cloaca ATCC 35030 and Streptococcus pyogenes ATCC 12378. The absence of haemolytic activity and proteinase (trypsin) and the presence of a strong peptidase (leucine-arylamidase) and esterase-lipase (C4 and C8) were observed in this LAB strain. P. acidilactici Kp10 also produced acid, coagulated milk and has demonstrated proteolytic and amylolactic activities.ConclusionThe properties exhibited by P. acidilactici Kp10 suggested its potential application as probiotic and starter culture in the food industry.

Highlights

Selection of a microbial strain for the incorporation into food products requires in vitro and in vivo evaluations
The inhibitory spectra of P. acidilactici Kp10 against different gram-positive and gram-negative bacteria in the present study showed an antagonistic effect of the growth of gram-positive and gram-negative pathogenic microorganisms
The potential probiotic bacterial strain in this study demonstrated an inhibitory activity against L. monocytogenes ATCC 15313, S. enterica ATCC 13311, Sh. sonnei ATCC 9290, K. oxytoca ATCC 13182, E. cloaca ATCC 35030, St. pyogenes ATCC 12378 (Table 1)

Summary

Introduction

Selection of a microbial strain for the incorporation into food products requires in vitro and in vivo evaluations. A bacteriocin-producing lactic acid bacterium (LAB), Pediococcus acidilactici Kp10, isolated from a traditional dried curd was assessed in vitro for its beneficial properties as a potential probiotic and starter culture. The inhibitory spectra of the bacterial strain against different gram-positive and gram-negative bacteria, its cell surface hydrophobicity and resistance to phenol, its haemolytic, amylolytic and proteolytic activities, ability to produce acid and coagulate milk together with its enzymatic characteristics and adhesion property were all evaluated in vitro. To further substantiate its probiotic potential and application as a starter culture the present study further evaluated in vitro other physicochemical properties of P. acidilactici Kp10 which include inhibitory spectra of activities against different gram-positive and gram negative bacteria, cell surface hydrophobicity, resistance to phenol, haemolytic, amylolytic and proteolytic activities, ability to produce acid and coagulate milk and enzymatic characterization along with its adhesive properties

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Conclusion