Beneficial features of pediococcus: from starter cultures and inhibitory activities to probiotic benefits.

Autor: Todorov SD; ProBacLab, Department of Advanced Convergence, Handong Global University, 37554, Pohang, Gyeongbuk, Republic of Korea. slavi310570@abv.bg., Dioso CM; Institute of Biological Science, University of the Philippines Los Baños, Laguna, Philippines., Liong MT; School of Industrial Technology, University Sains Malaysia, 11800, Penang, Malaysia., Nero LA; Departamento de Veterinária, Universidade Federal de Viçosa, Viçosa, MG, Brazil., Khosravi-Darani K; Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Ivanova IV; Department of General and Applied Microbiology, Faculty of Biology, Sofia University St. Kliment Ohridski, 8 Dragan Tzankov Blvd, 1164, Sofia, Bulgaria.
Jazyk: angličtina
Zdroj: World journal of microbiology & biotechnology [World J Microbiol Biotechnol] 2022 Nov 08; Vol. 39 (1), pp. 4. Date of Electronic Publication: 2022 Nov 08.
DOI: 10.1007/s11274-022-03419-w
Abstrakt: Pediococci are lactic acid bacteria (LAB) which have been used for centuries in the production of traditional fermented foods. There fermentative abilities were explored by the modern food processing industry in use of pediococci as starter cultures, enabling the production of fermented foods with distinct characteristics. Furthermore, some pediococci strains can produce bacteriocins and other antimicrobial metabolites (AMM), such as pediocins, which are increasingly being explored as bio-preservatives in various food matrices. Due to their versatility and inhibitory spectrum, pediococci bacteriocins and AMM are being extensively researched not only in the food industry, but also in veterinary and human medicine. Some of the pediococci were evaluated as potential probiotics with different beneficial areas of application associated with human and other animals' health. The main taxonomic characteristics of pediococci species are presented here, as well as and their potential roles and applications as starter cultures, as bio-preservatives and as probiotic candidates.
(© 2022. The Author(s), under exclusive licence to Springer Nature B.V.)
Databáze: MEDLINE
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