Pediococcus Pentosaceus Strains Research Articles

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 > 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.

Pediococcus pentosaceus ZZ61 enhances growth performance and pathogenic resistance of silkworm Bombyx mori by regulating gut microbiota and metabolites

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

Production of γ–aminobutyric acid–enriched sourdough bread using an isolated Pediococcus pentosaceus strain JC30

A γ–aminobutyric acid (GABA)–producing strain JC30 was isolated from traditional kimchi, which was identified as Pediococcus pentosaceus by 16S rDNA sequencing. P. pentosaceus JC30 was highly tolerant to acid, bile salt, and high temperatures. The survival rate of JC30 in MRS medium (pH 2.5) for 3 h was 60.96%. Furthermore, the survival rate of JC30 in MRS medium with 3 mg/mL bile salt for 24 h was 86.62%. The survival rate of JC30 in MRS medium at 56°C and 58°C for 10 min was 97.17% and 78.20%, respectively. When 2% v/v JC30 (8.0 log10 CFU/mL) was added to prepare sourdough and the sourdough was then used to make bread, the bread had a higher specific volume (5.13 ± 0.12 mL/g) and GABA content (3.32 ± 0.04 mg/g DW) than the control.

Draft genome sequencing of Pediococcus pentosaceus strains isolated from cow milk.

We sequenced the genomes of Pediococcus pentosaceus strains MBBL4 and MBBL6, isolated from raw milk samples of healthy cows. The draft genomes of the MBBL4 and MBBL6 were 1,896,831 bp and 1,849,397 bp, respectively, and were fragmented into 58 and 42 contigs, with coverages of 118.2× and 128.7×, respectively.

Safety and Beneficial Properties of Bacteriocinogenic Lactococcus lactis and Pediococcus pentosaceus Strains, and Their Effect Versus Oral Cavity Related and Antibiotic-Resistant Pathogens.

Pediococcus pentosaceus 732, Lactococcus lactis subsp. lactis 431, and Lactococcus lactis 808, bacteriocinogenic strains previously isolated from kimchi and banana, were investigated for their safety, beneficial properties and in vitro inhibition of pathogens such as Listeria monocytogenes ATCC 15313 and Staphylococcus simulans KACC 13241 and Staphylococcus auricularis KACC 13252. The results of performed physiological, biochemical, and biomolecular tests suggest that these strains can be deemed safe, as no virulence genes were detected in their DNA. Notably, only the gad gene associated with GABA production was identified in the DNA isolated of Lc. lactis 808 and Lc. lactis subsp. lactis 431 strains. All tested LAB strains exhibited γ-hemolysins and were non-producers of gelatinase and biogenic amines, which suggested their safety potential. Additionally, they were relatively susceptible to antibiotics except for streptomycin, tobramycin, and vancomycin for Pd. pentosaceus 732. The growth of Pd. pentosaceus 732, Lc. lactis subsp. lactis 431, and Lc. lactis 808 and their survival were minimally affected by up to 3% ox bile and low pH (except pH 2.0 and 4.0). Moreover, these LAB strains were not inhibited by various commercial extracts as well as most of the tested medications tested in the study. They did not produce proteolytic enzymes but exhibited production of D/L-lactic acid and β-galactosidase. They were also hydrophilic. Furthermore, their survival in artificial saliva, gastric simulation, and enteric passage was measured followed by a challenge test to assess their ability to inhibit the selected oral pathogens in an oral saliva model conditions.

Effect of Adding Synbiotic Isolate Pediococcus Pentosaceus Strain N6 and Cassava Peel Flour on the Digestibility of Dry Matter and Organic Matter of Super Native Chickens

Effect of Adding Synbiotic Isolate Pediococcus Pentosaceus Strain N6 and Cassava Peel Flour on the Digestibility of Dry Matter and Organic Matter of Super Native Chickens

Anti-inflammatory effect of lignans from flaxseed after fermentation by lactiplantibacillus plantarum SCB0151 in vitro.

Lignan, a beneficial constituent of Flaxseed (Linum usitatissimum L.) showed great interest in researchers because of its multiple functional properties. Nonetheless, a challenge arises due to the glycosidic structure of lignans, which the gut epithelium cannot readily absorb. Therefore, we screened 18 strains of Lactiplantibacillus plantarum, Lacticaseibacillus casei, Lactobacillus acidophilus, Lacticaseibacillus rhamnosus, Pediococcus pentosaceus, Pediococcus acidilactici, and Enterococcus durans to remove glycosides from flaxseed lignan extract enzymatically. Among our findings, Lactiplantibacillus plantarum SCB0151 showed the highest activity of β-glucosidase (8.91 ± 0.04 U/mL) and higher transformed efficiency of Secoisolariciresinol (SECO) (8.21 ± 0.13%). The conversion rate of Secoisolariciresinol diglucoside (SDG) and the generation rate of SECO was 58.30 ± 3.78% and 32.13 ± 2.78%, respectively, under the optimized conditions. According to the LC-HRMSMS analysis, SECO (68.55 ± 6.57 µM), Ferulic acid (FA) (32.12 ± 2.50 µM), and Coumaric acid (CA) (79.60 ± 6.21 µM) were identified in the biotransformation products (TP) of flaxseed lignan extract. Results revealed that the TP exhibited a more pronounced anti-inflammatory effect than the flaxseed lignan extract. SECO, FA, and CA demonstrated a more inhibitory effect on NO than that of SDG. The expression of iNOS and COX-2 was significantly suppressed by TP treatment in LPS-induced Raw264.7 cells. The secretion of IL-6, IL-2, and IL-1β decreased by 87.09 ± 0.99%, 45.40 ± 0.87%, and 53.18 ± 0.83%, respectively, at 60µg/mL of TP treatment. Given these data, the bioavailability of flaxseed lignan extract and its anti-inflammatory effect were significantly enhanced by Lactiplantibacillus plantarum SCB0151, which provided a novel approach to commercializing flaxseed lignan extract for functional food.

Probiotic potential and wound-healing activity of Pediococcus pentosaceus strain AF2 isolated from Herniaria glabra L. which is traditionally used to make yogurt.

Probiotics have been a part of our lives for centuries, primarily through fermented foods. They find applications in various fields such as food, healthcare, and agriculture. Nowadays, their utilization is expanding, highlighting the importance of discovering new bacterial strains with probiotic properties suitable for diverse applications. In this study, our aim was to isolate new probiotic bacteria. Herniaria glabra L., a plant traditionally used for yogurt making in some regions and recognized in official medicine in many countries, was chosen as the source for obtaining probiotic bacteria. We conducted bacterial isolation from the plant, molecularly identified the isolated bacteria using 16S rRNA sequencing, characterized their probiotic properties, and assessed their wound-healing effects. As a result of these studies, we identified the bacterium isolated from the plant as Pediococcus pentosaceus strain AF2. We found that the strain AF2 exhibited high resistance to conditions within the gastrointestinal tract. Our reliability analysis showed that the isolate had γ-hemolytic activity and displayed sensitivity to certain tested antibiotics. At the same time, AF2 did not show gelatinase and DNase activity. We observed that the strain AF2 produced metabolites with inhibitory activity against E. coli, B. subtilis, P. vulgaris, S. typhimurium, P. aeruginosa, K. pneumoniae, E. cloacae, and Y. pseudotuberculosis. The auto-aggregation value of the strain AF2 was calculated at 73.44%. Coaggregation values against E. coli and L. monocytogenes bacteria were determined to be 56.8% and 57.38%, respectively. Finally, we tested the wound-healing effect of the strain AF2 with cell culture studies and found that the strain AF2 promoted wound healing.

Phenotypic and molecular differentiation of lactic acid bacteria in fonio millet ogi fermentation and their potential as starter cultures

This study focused on the phenotypic and 16S rRNA characterization of lactic acid bacteria (LAB) isolated from spontaneously fermented fonio ogi and evaluation of their starter cultures potentials. The isolates were screened for biochemical characteristics, acidification, organic acid production and growth kinetics. Phenotypically, LABs (n = 28) were identified to be inclusive of Lactiplantibacillus plantarum, Lactiplantibacillus pentosus, Limosilactobacillus fermentum and Pediococcus species. However, genotypic typing revealed the strains as Lactiplantibacillus plantarum, Levilactobacillus brevis, and Pediococcus pentosaceus well as presence of non lactobacillus strains. Suitability for starter cultures revealed higher acidification and organic acid production for strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus to between 3.20–3.65 (pH); 4.67- 6.67 total titratable acidity (TTA); 46.4 − 57.4 mg/g (lactic acid), 0.27–0.36 h (maximum specific growth rate). The selected LABs were shown to be strain specific and strains with rapid rate of acidification, high organic acid production and low pH exhibited significant potential for starter culture.

Effect of Addition of Pediococcus pentosaceus Strain N6 Isolate and Cassava Peel on Total Microbes and Gastrointestinal Organ Weight of Super Native Chicken

The use of commercial antibiotics causes residues in chicken meat. The study aims to determine the best concentration between Pediococcus pentosaceus Strain N6 isolate and cassava peel flour on the weight of the digestive tract organs of super native chickens The study consisted of 2 stages. Stage I. Determination of the best synbiotic concentration. using a completely randomized design (CRD) 4 treatments and 5 replicates. Treatments consisted of R0 = 1 ml isolate without the addition of synbiotics, R1 = 1 ml + 3% isolate (0.3 g cassava peel flour), R2 = 1 ml + 6% isolate, and R3 = 1 ml + 9% isolate. The parameter observed was a total microbial colony (TPC). Phase II: addition of synbiotics to super native chicken feed. using RAL 4 treatments and 5 replicates. Treatment P0 = basal ration without synbiotic, P1 = basal ration + synbiotic 150 ml/kg ration, P2 = basal ration + synbiotic 300 ml/kg ration, and P3 = basal ration + synbiotic 450 ml/kg ration. Parameters measured: TPC, weight of digestive tract organs: duodenum, jejunum, and ileum, test results, R3 produced TPC: 64 X 109 CFU/ml, decreased the weight of duodenum, jejunum and ileum (0.73%, 1.79% and 0.32%).

ANTIFUNGAL ACTIVITY OF Pediococcus pentosaceus ISOLATED FROM BAMBARA GROUNDNUT (Vigna subterranea (L.) Verdc.) SEEDS AGAINST Aspergillus flavus

In this study, 22 lactic acid bacterial (LAB) strains were isolated from Bambara groundnut seeds and assessed for their ability to suppress the development of two strains of aflatoxigenic Aspergillus flavus. The antifungal activity of LAB strains was assessed via the overlay assay. Also, HPLC methodology was used to quantify the production of lactic and acetic acid by the LAB strains with high antifungal activity. After incubation at 30°C for 72 hours, five of these LAB strains (52B1, 52C1, 74B3, 67B1, 67A9) showed high inhibitory activity against Aspergillus flavus strains. These LAB strains exhibiting antifungal potential were identified as Pediococcus pentosaceus through 16S rDNA sequencing. Furthermore, the lactic acid bacteria (LAB) strains reported lactic acid production ranging from 12.08 mg/ml to 15.38 mg/ml and acetic acid production ranging from 0.06 mg/ml to 1.68 mg/ml. Notably, antifungal experiments are conducted in a controlled setting. Further, it would be worthwhile to explore the direct application of Pediococcus pentosaceus strains or their antimicrobial agents to food products to prevent fungal growth during storage. By doing so, the use of fungicides can be avoided and lead to safer food products.

Antimicrobial Peptides (Bacteriocins) Produced by Lactococcus lactis and Pediococcus pentosaceus Strains with Activity Against Clinical and Food-Borne Pathogens.

Bacteriocins are ribosomal-synthesized peptides with antimicrobial activity, produced by different groups of bacteria, including lactic acid bacteria (LAB). Most of the produced by LAB bacteriocins can be described with rather broad spectra of inhibition and they offer suggested applications in food preservation and pharmaceutical sector. Different LAB were isolated from fermented food products and fruits, obtained from the region of Pohang, Korea, and identified based on physiological, biochemical, and molecular methods. The promising isolates, Pediococcus pentosaceus 732, Lactococcus lactis 808, and Lactococcus lactis subsp. lactis 431, were identified based on biochemical, physiological, and biomolecular approaches, including 16S rRNA partial sequencing, and were evaluated for production of bacteriocin, including stability in presence of enzymes, chemicals, pH, and temperatures. Adherence properties for the expressed bacteriocins by P. pentosaceus 732, Lc. lactis 808, and Lc. lactis subsp. lactis 431 were evaluated at presence of selected chemicals, pH, and temperatures. The presence of bacteriocin genes in the strains was investigated and analyzed. The bacterial effect of bacteriocin produced by studied strains on Listeria spp. and Staphylococcus spp. has been shown for actively growing and stationary cells. Similar growth and bacteriocin production were observed when studied strains were cultured in MRS at 30°C or 37°C. The presence of nisin operon with some point mutations on the genomic DNA was recorded based on the performed PCR reactions targeting different genes associated with nisin expression for both lactococcal strains. Pediocin PA-1 operon was evaluated in a similar manner for P. pentosaceus 732.

The Effect of Single Starter Pediococcus pentosaceus Strain N6 Isolate on Yogurt Microbiological Quality and Fatty Acids

Goat milk is a food ingredient with high nutritional content and is a good medium for microbial growth. An effort to maintain the nutritional quality of goat’s milk by a sustainable way, i.e. making milk into yogurt. This study aims to determine the effect of increasing the dose and incubation time on microbiological quality (number of starters, number of coliforms, yeasts, and fungi) and fatty acids of fermented goat’s milk yogurt with isolate Pediococcus pentosaceus Strain N6. The study used a factorial 3 x 3 Completely Randomized Design (CRD) with 3 repetitions. Factor I: starter dose: 3% (D1), 6% (D2), and 9% (D3). Factor II, incubation time: 6 (L1), 12 (L2), and 18 hours (L3). Incubation temperature 45°C. Parameters consist of microbiological quality and yogurt fatty acids. The results of treatment with a starter dose of 9% (D3) and an incubation time of 18 hours (L3) showed a significant effect (P<0.05) on improving the microbiological quality of yogurt. i.e. the number of coliforms, yeast, and fungus. In this study, the total starter colonies were 8.2 x 107 CFU/ml. Caproic (C6), Capric (C10), and Caprylic (C8) fatty acids after fermentation decreased by 1.07%, 2.09%, and 7.06% so the strong aroma of goat’s milk yogurt decreased.

Addition of Synbiotic Pediococcus pentosaceus Strain N6 Isolate and Cassava Peel to the Gastrointestinal Profile of Super Native Chickens

This study aims to determine the effect of the addition of synbiotic isolate Pediococcus pentosaceus Strain N6 and cassava peel on the digestive tract profile of super native chickens, which is mixed into the ration of super native chickens. The amount of material used was 100 super native chickens. The method used is an experimental method with a completely randomized design (CRD) with 4 treatments and 5 replicates. The treatments consisted of P0 (Basal ration without the addition of synbiotics (Control)), P1 (Basal ration + feed additive 150 ml/kg ration), P2 (Basal ration + feed additive 300 ml/kg ration), P3 (Basal ration + feed additive 450 ml/kg ration). Parameters observed were slaughter weight, percentage of proventriculus, percentage of gizzard, percentage of small intestine, percentage of cecum, length of small intestine and length of cecum. The data were analyzed by analysis of variance and DMRT further test. The results showed that the addition of synbiotic isolate Pediococcus pentosaceus Strain N6 and cassava peel did not have a significant effect (P>0.05) on the percentage of proventriculus with an average of 0.311-0.428%, the percentage of gizzard with an average of 1.939-2.457%, the percentage of small intestine with an average of 2.721-3.959%.

Effect of Addition Sinbiotic Isolate Pediococcus pentosaceus Strain N6 and Cassava Peel on Immunity Organs and Total Microbes in the Small Intestine of Super Native Chicken

Factory feed is often added with antibiotics as a growth promoter. Giving synthetic antibiotics is very dangerous for health. This study aims to determine effect of addition synbiotic isolate Pediococcus pentosaceus strain N6 and cassava peel flour on the immune organs and total microbes in the small intestine of super native chickens. This research was conducted in Pancur Batu from September - December 2022. The design used was a completely randomized design (CRD) with 4 treatments 5 replicates so that 20 experimental units were obtained. The super native chicken used were 100 DOC. The treatments given were P0 (basal ration without sinbiotic), P1 (basal ration + sinbiotic 150 ml/kg ration), P2 (basal ration + sinbiotic 300 ml/kg ration), and P3 (basal ration + sinbiotic 450 ml/kg ration). Parameters studied were weight percentage of immune organs and total microbial colonies. The results of this study indicated that the addition of synbiotic isolate Pediococcus pentosaceus strain N6 and fermented cassava peel flour up to a dose of 450 ml/kg as an alternative feed for native chickens increased percentage weight of spleen, thymus, bursa fabrisius, and total microbial colony of super native chickens.

Study on physicochemical characteristics of local colored rice varieties (black, red, brown, and white) fermented with lactic acid bacteria (SBM.4A).

In this study, the physicochemical properties of local colored rice flour were studied after modification through fermentation with lactic acid bacteria (LAB) SBM.4A. SBM.4A was LAB isolated from the rice washing water and was in the cladogram of the Pediococcus pentosaceus strain SRCM102739 CP028266.1 and Pediococcus pentosaceus strain SRCM102738 CP028264.1. The studied rice varieties were wakacinda (white rice), wakawondu (red rice), warumbia (brown rice), and wakaombe (black rice). Characterizations of both fermented and native rice flour included chemical composition, FTIR profile, crystallinity, morphology, and pasting properties. Fermentation did not introduce new chemical functional groups to the flour and only slightly increased crystallinity from approximately 22.5% to 25.05%. In contrast, fermentation greatly affected the chemical composition and pasting properties of rice flour. Protein content of the fermented flour increased up to 214% relative to the native rice flour. Effect of fermentation on pasting properties varied between rice varieties. Increase in peak and final viscosities was observed in red, brown, and black rice. The opposite effect was found in white rice. However, fermentation improved the stability of flour to retrogradation for all rice varieties. These showed that the fermentation improved the properties of the local-colored rice flour and may widen their application as food ingredients.

Probiotic Properties of Pediococcus pentosaceus JBCC 106 and Its Lactic Acid Fermentation on Broccoli Juice.

To understand the biological roles of Pediococcus pentosaceus strains as probiotics isolated from the traditional Korean fermented food, Jangajji, Pediococcus pentosaceus was selected based on its high cinnamoyl esterase (CE) and antioxidant activities. The acid and bile stability, intestinal adhesion, antagonistic activity against human pathogens, cholesterol-lowering effects, and immune system stimulation without inflammatory effects were evaluated. Nitric oxide (NO) levels were measured in co-culture with various bacterial stimulants. Fermentation ability was measured by using a broccoli matrix and the sulforaphane levels were measured. Resistance to acidic and bilious conditions and 8% adherence to Caco-2 cells were observed. Cholesterol levels were lowered by 51% by assimilation. Moreover, these strains exhibited immunomodulatory properties with induction of macrophage TNF-α and IL-6 and had microstatic effects on various pathogens. Co-culture with various bacterial stimulants resulted in increased NO production. Fermentation activity was increased with the strains, and higher sulforaphane levels were observed. Therefore, in the future, the applicability of the selected strain to broccoli matrix-based fermented functional foods should be confirmed.

Tracking new insights into antifungal and anti-mycotoxigenic properties of a biofilm forming Pediococcus pentosaceus strain isolated from grain silage

The present study offers detailed insights into the antifungal and anti-mycotoxigenic potential of a biofilm forming lactic acid bacterium (Pediococcus pentosaceus) against one atoxigenic (Aspergillus flavus) and two toxigenic (Aspergillus nomius and Fusarium verticillioides) fungal strains. The antifungal effect of P. pentosaceus LBM18 strain was initially investigated through comparative analysis of fungi physiology by macroscopic visual evaluations and scanning electron microscopy examinations. The effects over fungal growth rate and asexual sporulation were additionally accessed. Furthermore, analytical evaluations of mycotoxin production were carried out by HPLC-MS/MS to provide insights on the bacterial anti-mycotoxigenic activity over fungal production of the aflatoxins B1, B2, G1 and G2 as well as fumonisins B1 and B2. Finally, reverse transcription quantitative real-time PCR (RT-qPCR) analysis was employed at the most effective bacterial inoculant concentration to evaluate, at the molecular level, the down-regulation of genes aflR, aflQ and aflD, related to the biosynthesis of aflatoxins by the strain of Aspergillus nomius. The effects over mycotoxin contamination were thought to be result of a combination of several biotic and abiotic factors, such as interaction between living beings and physical-chemical aspects of the environment, respectively. Several possible mechanisms of action were addressed along with potentially deleterious effects ascribing from P. pentosaceus misuse as biopesticide, emphasizing the importance of evaluating lactic acid bacteria safety in new applications, concentrations, and exposure scenarios.

Effects of dietary supplementation of Pediococcus pentosaceus strains from kimchi in weaned piglet challenged with Escherichia coli and Salmonella enterica.

Escherichia coli (E. coli) and Salmonella enterica (SE) infections in pigs are major source associated with enteric disease such as post weaning diarrhea. The aim of this study was to investigate the effects of Pediococcus pentosaceus in weaned piglets challenged with pathogen bacteria. In Experiment.1 90 weaned piglets with initial body weights of 8.53 ± 0.34 kg were assigned to 15 treatments for 2 weeks. The experiments were conducted two trials in a 2 × 5 factorial arrangement of treatments consisting of two levels of challenge (challenge and non-challenge) with E. coli and SE, respectively and five levels of probiotics (Control, Lactobacillus plantarum [LA], Pediococcus pentosaceus SMFM2016-WK1 [38W], Pediococcus acidilactici K [PK], Lactobacillus reuteri PF30 [PF30]). In Experiment.2 a total of 30 weaned pigs (initial body weight of 9.84 ± 0.85 kg) were used in 4 weeks experiment. Pigs were allocated to 5 groups in a randomized complete way with 2 pens per group and 3 pigs per pen. Supplementation of LA and 38W improved (p < 0.05) growth performance, intestinal pathogen bacteria count, fecal noxious odor and diarrhea incidence. In conclusion, supplementation of 38W strains isolated from white kimchi can act as probiotics by inhibiting E. coli and SE.

Characterization of Pediococcus pentosaceus strains isolated from Pickle and Moor Kuzhambu

Characterization of Pediococcus pentosaceus strains isolated from Pickle and Moor Kuzhambu