The Biotechnological Potential of <i>Pediococcus</i> spp. Isolated from Kombucha Microbial Consortium
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 <i>Lactobacillus</i> spp., of different origins have already been used to develop commercial pr...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/12/1780 |
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| author | Camelia Filofteia Diguță George Daniel Nițoi Florentina Matei Gabriela Luță Călina Petruța Cornea |
| author_facet | Camelia Filofteia Diguță George Daniel Nițoi Florentina Matei Gabriela Luță Călina Petruța Cornea |
| author_sort | Camelia Filofteia Diguță |
| collection | DOAJ |
| description | 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 <i>Lactobacillus</i> 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 <i>Pediococcus</i> spp. strains isolated from a local industrial Kombucha for their biotechnological potential. Two, out of the seven isolates, identified as <i>Pediococcus pentosaceus</i> (L3) and <i>Pediococcus acidiliactici</i> (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 <i>Salmonella enterica</i> Typhimurium, <i>Listeria monocytogenes, Listeria ivanovii, Bacillus cereus, Proteus hauseri,</i> and methicillin resistant <i>Staphylococcus aureus</i>. In addition, moderate to high inhibitory activity was noticed against foodborne molds (e.g., <i>Penicillium expansum</i> and <i>Penicillium digitatum</i>). 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 <i>Pediococcus</i> strains have proven properties to be used for further development of functional products. |
| first_indexed | 2024-03-10T14:25:34Z |
| format | Article |
| id | doaj.art-bc4808bf08d5471eb97d5d1383d38211 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:25:34Z |
| publishDate | 2020-12-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-bc4808bf08d5471eb97d5d1383d382112023-11-20T23:04:59ZengMDPI AGFoods2304-81582020-12-01912178010.3390/foods9121780The Biotechnological Potential of <i>Pediococcus</i> spp. Isolated from Kombucha Microbial ConsortiumCamelia Filofteia Diguță0George Daniel Nițoi1Florentina Matei2Gabriela Luță3Călina Petruța Cornea4Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine Bucharest, 59 Mărăști Blvd., 011464 Bucharest, RomaniaFaculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine Bucharest, 59 Mărăști Blvd., 011464 Bucharest, RomaniaFaculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine Bucharest, 59 Mărăști Blvd., 011464 Bucharest, RomaniaFaculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine Bucharest, 59 Mărăști Blvd., 011464 Bucharest, RomaniaFaculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine Bucharest, 59 Mărăști Blvd., 011464 Bucharest, RomaniaIn 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 <i>Lactobacillus</i> 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 <i>Pediococcus</i> spp. strains isolated from a local industrial Kombucha for their biotechnological potential. Two, out of the seven isolates, identified as <i>Pediococcus pentosaceus</i> (L3) and <i>Pediococcus acidiliactici</i> (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 <i>Salmonella enterica</i> Typhimurium, <i>Listeria monocytogenes, Listeria ivanovii, Bacillus cereus, Proteus hauseri,</i> and methicillin resistant <i>Staphylococcus aureus</i>. In addition, moderate to high inhibitory activity was noticed against foodborne molds (e.g., <i>Penicillium expansum</i> and <i>Penicillium digitatum</i>). 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 <i>Pediococcus</i> strains have proven properties to be used for further development of functional products.https://www.mdpi.com/2304-8158/9/12/1780lactic acid bacteria (LAB)<i>Pediococcus</i> spp.Kombuchaprobioticantimicrobiallyophilization |
| spellingShingle | Camelia Filofteia Diguță George Daniel Nițoi Florentina Matei Gabriela Luță Călina Petruța Cornea The Biotechnological Potential of <i>Pediococcus</i> spp. Isolated from Kombucha Microbial Consortium Foods lactic acid bacteria (LAB) <i>Pediococcus</i> spp. Kombucha probiotic antimicrobial lyophilization |
| title | The Biotechnological Potential of <i>Pediococcus</i> spp. Isolated from Kombucha Microbial Consortium |
| title_full | The Biotechnological Potential of <i>Pediococcus</i> spp. Isolated from Kombucha Microbial Consortium |
| title_fullStr | The Biotechnological Potential of <i>Pediococcus</i> spp. Isolated from Kombucha Microbial Consortium |
| title_full_unstemmed | The Biotechnological Potential of <i>Pediococcus</i> spp. Isolated from Kombucha Microbial Consortium |
| title_short | The Biotechnological Potential of <i>Pediococcus</i> spp. Isolated from Kombucha Microbial Consortium |
| title_sort | biotechnological potential of i pediococcus i spp isolated from kombucha microbial consortium |
| topic | lactic acid bacteria (LAB) <i>Pediococcus</i> spp. Kombucha probiotic antimicrobial lyophilization |
| url | https://www.mdpi.com/2304-8158/9/12/1780 |
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