Pediococcus Acidilactici Research Articles

Heat resistance of Lactobacillus brevis, Pediococcus acidilactici and Enterococcus faecium in buffer (pH 4), alcoholic and alcohol-free beer

Why was the work done: To measure the heat resistance of three vegetative bacteria in buffer (pH 4), alcoholic and alcohol-free beer. To verify that Pediococcus acidilactici ATCC 8042 and Lactobacillus brevis BSO 566 are as heat resistant as previously reported and to establish if Enterococcus faecium NRRL B-2354 could have application in validation studies for the pasteurisation of beer. How was the work done: : The heat resistance of L. brevis, P. acidilactici and E. faecium in buffer, alcoholic and alcohol-free beer was determined using two approaches - capillary test tubes and flask method. What are the main findings: E. faecium was the most heat resistant microorganism in all three liquids. D values were significantly greater, and z-values were similar or significantly greater than the corresponding values of L. brevis and P. acidilactici. Why is the work important: E. faecium is used in the food industry as a pathogenic surrogate for the validation of thermal and non-thermal processes. The work reported here suggests that E. faecium can also be used for the validation of pasteurisation of beer. Its high z-value suggests that at higher pasteurisation temperatures (>65°C) it may be more resistant than yeast ascospores and could therefore be used as an indicator for flash pasteurisation.

Genomic and proteomic analyses reveal the reduction mechanism of hexavalent chromium by the culturing supernatant of strain Pediococcus acidilactici 13-7

This study used lactic acid bacteria with high antioxidative properties to screen for strains capable of reducing hexavalent chromium [Cr (VI)] in their culturing supernatants. The strain Pediococcus acidilactici 13–7 exhibited potent Cr (VI)-reducing capability and remarkable resistance to Cr (VI) even at concentration as high as 24 mM. Comparative genomics analysis revealed a unique gene, ChrR, associated with Cr (VI) reduction in this strain, distinguishing it from four reference strains of P. acidilactici. The proteomic investigation identified proteins linked to the ChrR gene, such as nqo1, frdA, and gshR, indicating significant enrichment in redox-related functions and oxidative phosphorylation pathways. These findings suggest that P. acidilactici 13–7 possesses superior electron transfer capacity compared to other strains, making it more adaptable under highly oxidative conditions by modulating the external environment to mitigate oxidative stress. Collectively, the results demonstrated the potential application of this lactic acid bacterial strain for bioremediation of heavy metals by its ability to reduce Cr (VI), and shed light on the molecular mechanisms underlying Cr (VI) reduction of the strain P. acidilactici 13–7.

Harnessing Fermented Soymilk Production by a Newly Isolated Pediococcus acidilactici F3 to Enhance Antioxidant Level with High Antimicrobial Activity against Food-Borne Pathogens during Co-Culture.

In this study, a newly isolated Pediococcus acidilactici F3 was used as probiotic starter for producing fermented soymilk to enhance antioxidant properties with high antimicrobial activity against food-borne pathogens. The objectives of this study were to investigate optimized fermentation parameters of soymilk for enhancing antioxidant property by P. acidilactici F3 and to assess the dynamic antimicrobial activity of the fermented soymilk during co-culturing against candidate food-borne pathogens. Based on central composite design (CCD) methodology, the maximum predicted percentage of antioxidant activity was 78.9% DPPH inhibition. After model validation by a 2D contour plot, more suitable optimum parameters were adjusted to be 2% (v/v) inoculum and 2.5 g/L glucose incubated at 30 °C for 18 h. These parameters could provide the comparable maximum percentage of antioxidant activity at 74.5 ± 1.2% DPPH inhibition, which was up to a 23% increase compared to that of non-fermented soymilk. During 20 days of storage at 4 °C, antioxidant activities and viable cells of the fermented soymilk were stable while phenolic and organic contents were slightly increased. Interestingly, the fermented soymilk completely inhibited food-borne pathogens, Salmonella Typhimurium ATCC 13311, and Escherichia coli ATCC 25922 during the co-culture incubation. Results showed that the soymilk fermented by P. acidilactici F3 may be one of the alternative functional foods enriched in probiotics, and the antioxidation and antimicrobial activities may retain nutritional values and provide health benefits to consumers with high confidence.

Changes in antioxidant properties and structure of Pediococcus acidilactici's polysaccharide: In vitro simulated digestion

The objective of this study was to investigate the dynamic changes in the physicochemical and antioxidant properties of polysaccharides derived from Pediococcus acidilactici (S1-CEPS) through in vitro analysis. A simulated fermentation process resulted in structural modifications of S1-CEPS, accompanied by an increase in its antioxidant activity. Significant enhancements were observed in the content of reducing sugars (p < 0.05), primarily galactose and glucose being released. Moreover, there was a strengthening effect on functional groups such as –OH, –COOH, –CO, and –OSO–O-. Additionally, gut microbes degraded and utilized S1-CEPS to produce short-chain fatty acids (SCFAs), including acetic acid, propionic acid, and n-butyric acid. Furthermore, S1-CEPS exhibited significant modulatory effects on microbial composition by increasing the relative abundances of Proteobacteria and Bacteroidetes while decreasing those of Escherichia-Shigella, Klebsiella, and Fusobacterium. Based on these findings, it is suggested that S1-CEPS derived from Pediococcus acidilactici holds potential as a functional food for promoting health improvement and disease prevention.

Optimizing bio-vanillin synthesis from ferulic acid via Pediococcus acidilactici: A systematic approach to process enhancement and yield maximization

The use of lignocellulosic biomass to create natural flavor has drawn attention from researchers. A key flavoring ingredient that is frequently utilized in the food industry is vanillin. In this present study, Pediococcus acidilactici PA VIT effectively involved in the production of bio-vanillin by using Ferulic acid as an intermediate with a yield of 11.43 µg/mL. The bio-vanillin produced by Pediococcus acidilactici PA VIT was examined using FTIR, XRD, HPLC, and SEM techniques. These characterizations exhibited a unique fingerprinting signature like that of standard vanillin. Additionally, the one variable at a time method, placket Burmann method, and response surface approach, were employed to optimize bio-vanillin. Based on the central composite rotary design, the most important process factors were determined such as agitation speed, substrate concentration, and inoculum size. After optimization, bio-vanillin was found to have tenfold increase, with a maximum yield of 376.4 µg/mL obtained using the response surface approach. The kinetic study was performed to analyze rate of reaction and effect of metal ions in the production of bio-vanillin showing Km of 10.25, and Vmax of 1250 were required for the reaction. The metal ions that enhance the yield of bio-vanillin are Ca2+, k+, and Mg2+ and the metal ions that affects the yield of bio-vanillin are Pb+ and Cr+ were identified from the effect of metal ions in the bio-vanillin production.

Identification of proteolytic bacteria from Yunnan fermented foods and their use to reduce the allergenicity of β-lactoglobulin

Beta-lactoglobulin (β-LG) is considered to be the major allergenic protein in milk. Lactic acid bacteria (LAB) possess a protein hydrolysis system that holds great promise for hydrolyzing β-LG and reducing its allergenicity. Therefore, this study aimed to screen LAB with β-LG hydrolysis activity from Yunnan traditional fermented foods. The results showed that Pediococcus pentosaceus C1001, Pediococcus acidilactici E1601-1, and Lactobacillus paracasei E1601-2, could effectively hydrolyze β-LG and further reduce its sensitization (more than 40%). All 3 lactic acid bacteria hydrolyzed β-LG allergenic fragments V41-K60 and L149-I162. Moreover, they encode a variety of genes related to proteolysis, such as aminopeptidase pepC and pepN, proline peptidase pepIP and endopeptidase pepO, and L. paracasei E1601-2 contains extracellular protease coding gene prtP. And they encode a variety of genes associated with hydrolyzed proteins. The 3 strains screened in this study can be used to develop hypoallergenic dairy products.

Probiotics plus vitamin D in irritable bowel syndrome: a prospective multicentric non-interventional study.

Patients with irritable bowel syndrome (IBS) experience recurrent symptoms and anxiety disorders that significantly impact their quality of life (QoL). The aim of the study was to assess in daily practice the benefit of the combination of three probiotic strains (Lactobacillus plantarum CETC 7484 and CETC 7485; Pediococcus acidilactici CECT 7483) plus vitamin D in patients with diarrhea-predominant IBS (IBS-D) or IBS with mixed bowel movements (IBS-M). This was a prospective, multicenter, non-interventional study in adult patients with IBS-D or IBS-M (Rome IV criteria) followed by private-practice gastroenterologists. Patients received daily one sachet of a combination of probiotics (3×109 CFU) and vitamin D (10 μg) for 42 days. The primary endpoint was the responder rate at D42 (≥50% and/or ≥100-point decrease of IBS-Severity Scoring System; IBS-SSS). Gut-related anxiety was measured with the Visceral Sensitivity Index (VSI). The full analysis set population included 246 patients (mean age, 51.2±15.4 years; women, 73.2%; IBS-D, 56.1%; IBS-M, 43.9%). At D42, among the 89 patients with evaluable data, the responder rate was 62.9% with a mean decrease of IBS-SSS of 146.6±125.9 (P<0.0001). Changes of IBS-SSS were significantly correlated with changes of IBS-QoL (r=-0.78; P<0.0001), HAD-anxiety (r=0.46; P<0.0001), HAD-depression (r=0.61; P<0.001) and VSI (r=0.74; P<0.0001). These real-life results are in line with a previous randomized clinical trial demonstrating the benefits of this combination in IBS-D and IBS-M. Symptom relief was associated with improvement of IBS-QoL, anxiety, depression and specifically gut-related anxiety.

Identifikasi Keragaman Mikroflora dan Pengaruhnya pada Kualitas Organoleptik Tempoyak Khas Suku Dayak di Kalimantan Tengah

Tempoyak as local wisdom and national culture is poorly documented. Therefore, it is important to explore the preferences of the millennial generation regarding the organoleptic qualities of Tempoyak. The research design is a one-shot case study. The variables tested were the diversity of microflora in tempoyak, and its influence on the level of organoleptic quality and the level of preference of the millennial generation. Identification of isolates using API-50CHL, biochemical tests and physiological tests. Organoleptic quality uses the hedonic scale test. The research panelists were 120 people from the Dayak, Madura, Jawa and Banjar tribes. Data analysis uses one way Anava analysis. 15 isolates of microflora were found in Tempoyak which affected its taste and organoleptics, 8 isolates including lactic acid bacteria, including Pediococcus acidilactici, Lactobacillus curvatus, Leuconostoc mesenteroides, Lactobacillus plantarum, Streptococcus thermophiles, Lactobacillus pentosus, Enterococcus faecium, and Weissella paramesenteroides. 1 isolate of non-lactic acid bacteria that is Micrococcus varians. 2 isolates from the yeast group consisted of Saccharomyces cereviciae and Kluyveromyces marxianus, and 4 isolates included Rhizopus, Monilia sitophila, and Mucor roxii. All microflora found were capable of producing lactic acid, except Aspergillus repens. The statistical test results show the significance of its influence on the organoleptic quality of all sub-variables, including color, taste, aroma and texture of Tempoyak. The exploration results in this research indicate opportunities for Tempoyak to be more developed, innovative and contemporary, so that it is preferred by the millennial generation.

Dietary Supplementation of Compound Probiotics Improves Intestinal Health by Modulated Microbiota and Its SCFA Products as Alternatives to In-Feed Antibiotics.

Enterococcus faecium, Bifidobacterium, and Pediococcus acidilactici, as intestinal probiotics, have been proved to play a positive role in treating intestinal diseases, promoting growth and immune regulation in poultry. The aim of this study was to evaluate the effect of compound probiotics on growth performance, digestive enzyme activity, intestinal microbiome characteristics, as well as intestinal morphology in broiler chickens. Treatment diets with chlortetracycline and compound probiotics were used for two groups of sixty broilers each throughout the feeding process. Another group was fed the basal diet. The BW (2589.41 ± 13.10g vs 2422.50 ± 19.08g) and ADG (60.57 ± 0.31g vs 56.60 ± 0.45g) of the compound probiotics added feed treatment group were significantly increased, and the FCR was significantly decreased (P < 0.05). The supplementation of a compound probiotics enhanced the abundance of beneficial bacteria such as Lactobacillus, Faecalibacterium, and norank_f_norank_o_Clostridia_vadinBB60_group (P < 0.05), and modulated the cecal microbiota structure, thereby promoting the production of short-chain fatty acids (SCFAs) and elevating their levels (P < 0.05), particularly propionic and butyric acids. Furthermore, the administration of the compound probiotics supplements significantly enhanced the villi height, V/C ratio, and reduced the crypt depth (P < 0.05). In addition, the activity of digestive enzymes in the duodenum and jejunum was elevated (P < 0.05). Collectively, the selected compound probiotics supplemented in this experiment have demonstrated efficacy, warranting further application in practical production settings as a viable alternative to antibiotics, thereby facilitating efficient production and promoting gastrointestinal health.

Study on Enhancement of Acid Production by Combination Fermentation of Caproic Acid-producing Bacteria and Lactic Acid-producing Bacteria

A new caproic acid bacteria 20-5 (Caproicibacterium sp.) was newly screened in the laboratory, and several high-quality lactic acid bacteria A2-3 ( Sporolactobacillus fermentans ), GCB-3 ( Pediococcus acidilactici ), KR-4 ( Lactiplantibacillus plantarum ), LY-5 ( Levilactobacillus brevis ), B2-1 ( Lactiplantibacillus plantarum ) were used for exploratory compound fermentation experiments. The compound fermentation was a caproic acid bacteria (20-5) alone plus four lactic acid bacteria ( A2-3, GCB-3, KR-4, LY-5, B2-1 ), the experimental ratio was set up four groups of compound ratio of 1 : 2,1 : 1,5 : 1,10 : 1. The optimum ratio of 20-5 to B2-1 was 10 : 1, and the total acid yield reached 26.75 g / L. The best caproic acid production capacity after compounding was the 10: 1 group of 20-5 and B2-1, and the caproic acid yield was 7.22 g / L. The average lactic acid content in the fermentation broth was 4.52 g / L after compounding. After compounding, the acid production of the 1 : 1 and 5 : 1 groups of 20-5 : A2-3 and the 10 : 1 group of 20-5 : B2-1 increased compared with that of single bacteria. In the other compound groups, the acid production capacity decreased after the compound operation, and the lactic acid production generally decreased, but the caproic acid production increased, indicating that caproic acid bacteria can use lactic acid as a carbon source for fermentation and acid production activities, so that caproic acid bacteria can produce caproic acid.

Autochthonous lactic acid bacteria in gluten-free sourdoughs produce nutritional and technological improvements in quinoa and buckwheat breads

Gluten-free (GF) baked goods available in the market are often poor in nutrients, such as protein, dietary fibre, micronutrients and bioactive compounds, and have low technological quality. Therefore, it is important to develop GF products with nutrient-rich flours, like quinoa (Q) and buckwheat (BW). Sourdough (SD) technology generates desirable nutritional and technological effects to improve GF bread. The objective of this work was to evaluate the effect of four autochthonous strains of lactic acid bacteria used as sourdough starters on the nutritional and technological quality of GF breads made with non-conventional flours. Lactiplantibacillus plantarum T3, Limosilactobacillus fermentum T4, Pediococcus acidilactici 26 and Pediococcus pentosaceus 82 were isolated in Q and BW flours. Nutritional and technological properties of flours, SD and breads were evaluated. In Q SD and breads, there was a 90% increase of polyphenols, 36% of ferulic acid and 131% in antioxidant capacity with respect to control compared to BW. In Q BW SD and breads, there were higher amounts of free amino acids and lower phytic acid content compared to SD controls. The incorporation of SD increased the specific volume, reduced the initial firmness of the crumb and the rate of hardening, produced a darkening of the crust; the crumbs of the breads were spongier, with a greater fraction of air and quantity of alveoli. Breads with Q SD presented better technological quality than breads with BW SD. Lim. fermentum T4 and P. pentosaceus 82 produced SD and breads with better technological quality.

The Impact of Pediococcus acidilactici BK01 Supplementation on Production Performance and Quality of Japanese Quail Eggs

Probiotic supplementation in feed is currently under extensive research and development, particularly to improve egg production performance and enhance the quality of quail eggs. This study aimed to determine the effects of Pediococcus acidilactici BK01 supplementation on production performance, weight, fat, and cholesterol content of Japanese quail (Coturnix japonica) eggs. This study used four treatments and probiotic supplementation was performed using drinking water at four different concentrations (0, 1, 2, 3%). The supplementation of Pediococcus acidilactici BK01 demonstrated a significant difference (P&lt;0.05) in both egg production and cholesterol content, yet did not yield a significant difference (P&gt;0.05) in egg weight and lipid content. Pediococcus acidilactici BK01 supplementation at concentrations of 2% and 3% resulted in an increase in egg production from 60.85% to 84.52% and led to a reduction in cholesterol content by more than 50% (from 215.43 to 98.57 mg/dL) compared to the control group. Consequently, the administration of the probiotic Pediococcus acidilactici BK01 up to a concentration of 3% influenced on egg production and egg cholesterol content in Japanese quail.

Preliminary study on the effect of pre-freezing methods on lyophilization quality and storage stability of probiotics

This study investigated the impact of pre-freezing techniques on the quality and storage stability of probiotics. Pediococcus acidilactici CCFM6432, Lactiplantibacillus plantarum CN2018, and Bifidobacterium breve CCFM1025 were subjected to freezing at −80 °C and −196 °C using liquid nitrogen, respectively. The results indicated that liquid nitrogen pre-freezing did not cause cell death during the freezing phase. Following lyophilization, liquid nitrogen pre-freezing did not affect the survival rates of P. acidilactici CCFM6432 and L. plantarum CN2018; however, it significantly decreased the survival rate of B. breve CCFM1025 (p < 0.05). Differential Scanning Calorimetry (DSC) analysis revealed that liquid nitrogen pre-freezing increased the melting enthalpy of the cell suspension. A linear correlation between the bacterial cell survival rate and moisture content was observed, with survival rates at the pre-freezing temperature of −196 °C slightly lower than those at −80 °C. Liquid nitrogen granulation pre-freezing enhanced the storage stability of B. breve CCFM1025. This research offers valuable insights into the potential development of pre-freezing techniques for application in the food industry to enhance the quality and storage stability of probiotics.

Heterologous expression of pediocin PA-1 in Pichia pastoris: cloning, expression, characterization, and application in pork bologna preservation.

Pediocin PA-1, an antimicrobial peptide derived from Pediococcus acidilactici PAC1.0, has a potential application as a food preservative thanks to its strong inhibitory activity against the foodborne pathogen L. monocytogenes. This study aimed to produce Pediocin PA-1 from the yeast P. pastoris and evaluate its characteristics. Gene encoding Pediocin PA-1 was integrated into P. pastoris X33 genome to establish the strain X33::ped, which could produce and secrete this peptide into culture medium. The antimicrobial activity of Pediocin PA-1 was examined using agar diffusion assay. The stability of pediocin PA-1 was determined based on its remaining antibacterial activity after exposure to proteases and extreme pH and temperatures. The potential use of this bacteriocin in food preservation was demonstrated using the L. monocytogenes infected pork bologna. The anticancer activity of Pediocin PA-1 was also investigated on some cancer cells using MTT assay. We established the yeast P. pastoris X33::ped capable of producing pediocin PA-1 with antimicrobial activity against L. monocytogenes and some other harmful bacteria. Pediocin PA-1 was stable at 100˚C and resistant against pH 1-12 for 1h, but susceptible to trypsin, α-chymotrypsin, and proteinase K. This peptide could reduce the number of L. monocytogenes in pork bologna by 3.59 log CFU/g after 7 days of storage at 4˚C. Finally, Pediocin PA-1 (25µg/ml) inhibited the proliferation of A549 and Hela cancer cells. We succeeded in producing active Pediocin PA-1 from P. pastoris and demonstrated its potential use in food preservation and pharmaceutical industry.

Competition between biodetoxification fungus and lactic acid bacterium in the biorefinery processing chain for production of cellulosic L-lactic acid

Biodetoxification fungus selectively degrades toxic inhibitors generated from pretreatment of lignocellulose without consuming fermentable sugars. However, one barrier for practical application is the sustained cell viability in the consequent fermentation step to compete the fermentable sugars with fermenting strains, resulting in sugar loss and reduced target product yield. This study investigated the competitive growth property between the biodetoxification fungus Paecilomyces variotii FN89 and the L-lactic acid bacterium Pediococcus acidilactici ZY271 under varying temperature and lactic acid osmatic stress. The results show that the L-lactic acid bacterium Ped. acidilactici ZY271 showed less thermotolerance to Pae. variotii FN89 at high temperature of 45 °C to 50 °C in both synthetic medium and wheat straw hydrolysate. In the higher temperature environment, the growth of the biodetoxification strian failed to compete with the lactic acid fermentation strain and was quickly eliminated from the fermentation system. The high temperature fermentation facilitated a fast transition from the detoxification stage to the fermentation stage for higher production of L-lactic acid.

Probiotic Pediococcus acidilactici Strains Exert Anti-inflammatory Effects by Regulating Intracellular Signaling Pathways in LPS-Induced RAW 264.7 Cells.

This study investigated the anti-inflammatory effects of Pediococcus acidilactici strains isolated from fermented vegetables on lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. In addition, the probiotic characteristics and safety were evaluated. Our results show that Ped. acidilactici strains possess high survivability in simulated gastrointestinal environments and strong attachment to HT-29 cells. All Ped. acidilactici strains exhibited γ-hemolysis and resistance to gentamicin, kanamycin, and streptomycin, a characteristic commonly observed in lactic acid bacteria. Treatment with Ped. acidilactici inhibited the expression of inducible nitric oxide synthase and cyclooxygenase-2, leading to a subsequent reduction in nitric oxide and prostaglandin E2 production. Furthermore, the strains downregulated interleukin (IL)-1β and IL-6 mRNA levels, ultimately suppressing their production. We demonstrated that Ped. acidilactici strains could modulate the activation of nuclear factor-κB, mitogen-activated protein kinase, and activator protein-1, which are known to regulate inflammatory responses. Consequently, the anti-inflammatory properties of Ped. acidilactici strains in this study support their potential application as therapeutic agents for inflammatory diseases, providing molecular insights into next-generation functional probiotic products.

In Vitro Evaluation of Gastrointestinal Stability of Pediococcus pentosaceus Isolated from Fermented Maize and Pearl Millet for Possible Novel Chicken Probiotic Development

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 &gt; 0.05). However, significant differences were noted at pH 3, 2 and 1 among the isolates (p &lt; 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 &lt; 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 &lt; 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.

The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana

Spontaneous fermentation of cereals like millet involves a diverse population of microbes from various sources, including raw materials, processing equipment, fermenting receptacles, and the environment. Here, we present data on the predominant microbial species and their succession at each stage of the Hausa koko production process from five regions of Ghana. The isolates were enumerated using selective media, purified, and phenotypically characterised. The LAB isolates were further characterised by 16S rRNA Sanger sequencing, typed using (GTG)5 repetitive-PCR, and whole genome sequencing, while 28S rRNA Sanger sequencing was performed for yeast identification. The pH of the millet grains ranged from mean values of 6.02—6.53 to 3.51—3.99 in the final product, depending on the processors. The mean LAB and yeast counts increased during fermentation then fell to final counts of log 2.77–3.95 CFU/g for LAB and log 2.10–2.98 CFU/g for yeast in Hausa koko samples. At the various processing stages, the counts of LAB and yeast revealed significant variations (p < 0.0001). The species of LAB identified in this study were Limosilactobacillus pontis, Pediococcus acidilactici, Limosilactobacillus fermentum, Limosilactobacillus reuteri, Pediococcus pentosaceus, Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Schleiferilactobacillus harbinensis, and Weissella confusa. The yeasts were Saccharomyces cf. cerevisiae/paradoxus, Saccharomyces cerevisiae, Pichia kudriavzevii, Clavispora lusitaniae and Candida tropicalis. The identification and sequencing of these novel isolates and how they change during the fermentation process will pave the way for future controlled fermentation, safer starter cultures, and identifying optimal stages for starter culture addition or nutritional interventions. These LAB and yeast species are linked to many indigenous African fermented foods, potentially acting as probiotics in some cases. This result serves as the basis for further studies into the technological and probiotic potential of these Hausa koko microorganisms.

Identification of lactic acid bacteria found in traditional Shalgam juice using 16S rRNA sequencing and evaluation of their probiotic potential in vitro

This research focuses on the identification of lactic acid bacteria (LAB) isolated from traditionally produced Shalgam juices collected from different locations in Türkiye and the characterization of their probiotic potential in vitro. LAB isolates were identified by 16 S rRNA gene sequencing. The most common strains belonged to Pediococcus acidilactici (54.2%), Lacticaseibacillus sp. (18.8%), L. paracasei (8.3%) and Enterococcus faecalis (6.3%). According to the test results, LAB isolates survived after exposure to low pH (2.0) except Levilactobacillus brevis TS9 and P. acidilactici TS10. All isolates showed tolerance to bile salts (69.78%–147.84%), pepsin (50.10%–159.43%), pancreatin (46.64%–120.12%) and phenol (58.19%–121.84%) at various levels. The isolates E. faecalis TS2 and Lacticaseibacillus sp. TS3 were more resistant to the target microorganisms. The isolates E. faecalis TS2, L. paracasei TS7, P. acidilactici TS41, and P. acidilactici TS43 were highly resistant to the antibiotics. The hydrophobicity of the isolates toward xylene ranged from 2.32% to 58.56% and P. acidilactici TS42 showed a high hydrophobicity of 58.56%. The ability of auto-aggregation and co-aggregation varied from 3.59% to 23.67% and 0.85–29.37%, respectively. The isolates showing the best probiotic properties (Lacticaseibacillus sp. TS3, Lacticaseibacillus sp. TS11, and L. paracasei TS33) were tested for their ability to produce short-chain fatty acids. The acetate, butyrate and propionate production of the isolates varied between 4040 and 8135, 1025–1255 and 14620-17225 μg/mL, respectively. Butyrate production of the isolates were higher than the control group. These results indicated that LAB originated from Shalgam juice could be proposed as probiotic candidates for use in fermented foods.

Microbiological survey and physicochemical analysis of Moroccan durum, soft and red wheat landraces

Morocco possesses a significant genetic diversity of wheat cultivars in the form of landraces conserved by local farmers in several regions. This study aimed to evaluate the microbiological quality of refined flour and bran derived from 75 samples of Moroccan durum, soft, and red wheat landraces and to estimate their microbiological stability for controlling and preventing undesirable microbial proliferation. Various microbial and physicochemical parameters were evaluated according to ISO and AOAC standards, and results were interpreted based on Codex Alimentarius Commission regulation. Compliance of the analyzed refined flour and bran samples with current regulatory limits and satisfactory microbiological quality were observed. The phenotypic characterization revealed the identification of 16 yeast species belonging to the genera Trichosporon, Candida, Cryptococcus, Rhodotorula, and Saccharomyces, which had not been previously explored. Furthermore, the biodiversity of lactic acid bacteria is notably characterized by the predominance of Pediococcus acidilactici and Lactobacillus plantarum species. The analysis of moisture content and water activity exhibited values falling below the maximum limits defined by international standards, demonstrating the effectiveness of the implemented processing and storage practices. The neutral pH recorded confirms the absence of excessive proliferation of the assessed microbial contaminants. The abundant availability of carbohydrates, lipids, proteins, and minerals creates a favorable non-competitive environment essential for maintaining their functional stability in the analyzed samples. These findings hold significant implications for the agricultural and food industries, providing insights into preserving indigenous wheat varieties and producing safe wheat-based products with high nutritional quality.