The Biotechnological Potential of Pediococcus spp. Isolated from Kombucha Microbial Consortium.

Camelia Filofteia Diguță,George Daniel Nițoi,Călina Petruța Cornea,Florentina Matei,Gabriela Luță

doi:10.3390/foods9121780

Camelia Filofteia Diguță, George Daniel Nițoi + Show 3 more

Open Access

https://doi.org/10.3390/foods9121780

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Abstract

In the past decade, the probiotic market has grown rapidly, both for foods and supplements intended to enhance wellness in healthy individuals. Different lactic acid bacteria (LAB), especially Lactobacillus spp., of different origins have already been used to develop commercial probiotic products. Nowadays, LAB new alternative sources, such as non-dairy fermented food products, are being exploited. One such source is Kombucha, a fermented low-alcohol beverage made of tea leaves. In this regard, we tested seven Pediococcus spp. strains isolated from a local industrial Kombucha for their biotechnological potential. Two, out of the seven isolates, identified as Pediococcus pentosaceus (L3) and Pediococcus acidiliactici (L5), were selected as successful candidates for the food industry, due to their probiotic and technological properties. In regard to their resistance in the gastro-intestinal tract, both selected strains were tolerant to a pH of 3.5, presence of 0.3% pepsin, and 0.5% bile salt concentration. On the antagonistic side, the fresh suspension of selected isolates had high inhibitory activity against pathogenic bacteria, such as Salmonella enterica Typhimurium, Listeria monocytogenes, Listeria ivanovii, Bacillus cereus, Proteus hauseri, and methicillin resistant Staphylococcus aureus. In addition, moderate to high inhibitory activity was noticed against foodborne molds (e.g., Penicillium expansum and Penicillium digitatum). These safety issues were supported by their negative hemolytic activity and good antioxidant potential (56–58%). Selected isolates were sensitive to ampicillin, penicillin, erythromycin, and lincomycin, while a broad range of other antibiotics were not effective inhibitors. On the technological side, both strains tolerated 5% NaCl and, during the freeze-drying process, had a good survival rate (86–92%). The selected Pediococcus strains have proven properties to be used for further development of functional products.

Highlights

IntroductionIn 2002, the United Nations’ Food and Agriculture Organization and the World Health
In 2002, the United Nations’ Food and Agriculture Organization and the World HealthOrganization [1] defined probiotics as “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host”
The potential probiotic microorganisms, should tolerate the environmental conditions found in the superior part of the tract, where the pH is very acidic and the pepsin is present

Summary

Introduction

In 2002, the United Nations’ Food and Agriculture Organization and the World Health. Organization [1] defined probiotics as “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host”. From that moment until the present, important efforts have been made to develop probiotic commercial products, as well as products with prebiotics and synbiotics. It is generally accepted that these are likely to provide general health benefits for humans and animals, such as restoring the disturbed gut microbiota, regulating intestinal transit, competitively excluding pathogens from adhesion sites, and producing short chain fatty acids [2]. The probiotic market has grown rapidly both for foods and supplements intended to enhance wellness in healthy individuals [3]. Different microorganisms of different origins have already been used to develop commercial probiotic products.

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