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Artykuły w czasopismach na temat „Probiotic potential of Pediococcus”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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1

Mohammed, Elshafia Ali Hamid, Abdelhakam Esmaeil Mohamed Ahmed, Christopher Teye-Gaga, and Károly Pál. "The potential use of Pediococcus spp. probiotic in aquaculture: A review." Acta Agraria Debreceniensis, no. 1 (June 8, 2025): 99–106. https://doi.org/10.34101/actaagrar/1/15372.

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Aquaculture production has significantly increased over the previous few decades. However, antibiotics have been implemented regularly and extensively to overcome outbreaks of pathogens in aquaculture to cover the human needs for animal protein, leading to the appearance of resistant strains that may cause serious damages in the environment and also human health. In the last few years, the implementation of probiotics as an alternative technique to antibiotics use in fish production has achieved promising results in aquaculture due to their beneficial impact on fish health and growth performan

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Amirsaidova, Dildora, Shakhnoza Mamamtraimova, Gullola Bekmurodova, et al. "Characterization of probiotic potential of lactic acid bacteria isolated from aquaculture objects of Uzbekistan." E3S Web of Conferences 381 (2023): 01078. http://dx.doi.org/10.1051/e3sconf/202338101078.

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Lactic acid bacteria have a high potency to combat infections in the body. The range of lactic acid bacteria isolated from aquaculture in Uzbekistan has been described in this article. We found that Lactobacillus delbrueckii, L. plantarum, L. sakei, L. brevis, Lactococcus lactis, Pediococcus acidilactici, P. pentosaceus, Enterococcus faecium, E. hirae, E. mundii, E.faecalis, Leuconostoc citreum, and Weisella sibaria strains are represented in hydrobionts. Among them isolates Lactobacillus delbrueckii R1, Lactobacillus plantarum Kr5, Pediococcus acidilactici B, Enterococcus faecium R2, Lactobac

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Fan, Sanhong, Tengda Xue, Baoqing Bai, Tao Bo, and Jinhua Zhang. "Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu." Foods 11, no. 21 (2022): 3476. http://dx.doi.org/10.3390/foods11213476.

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In this study, lactic acid bacteria (LAB) strains were isolated from fermented grains of traditional Chinese Baijiu, and their probiotic properties were characterized. Eleven out of 29 LAB strains showed good tolerance to the gastrointestinal tract and bile salts. The surface characteristics (auto-aggregation, co-aggregation, hydrophobicity), safety (hemolytic and antibiotic sensitivity), antibacterial activity against three foodborne pathogens, and antioxidant and hypoglycemic properties of the 11 LAB strains were investigated. Principal component analysis (PCA) was used to comprehensively ev

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Shin, Hwa-Jin, Hye-Jung Choi, Dong-Wan Kim, et al. "Probiotic Potential of Pediococcus pentosaceus BCNU 9070." Journal of Life Science 22, no. 9 (2012): 1194–200. http://dx.doi.org/10.5352/jls.2012.22.9.1194.

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Anindita dkk, Nosa Septiana. "Kemampuan Metabolisme Asam Linoleat oleh Kandidat Probiotik Potensial Asal Feses Bayi Asli Indonesia." Journal of Health Studies 2, no. 1 (2018): 41–53. http://dx.doi.org/10.31101/jhes.433.

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Six probiotic candidates were grown overnight at 37 °C in De Man Rogosa Sharpe(MRS) broth supplemented with 0.4 mg/mL of linoleic acid. The concentrations of the metabolite products in the culture media were determined using GC-MS after extraction and direct transesterification of the fatty acids. Linoleic acid was added to the sample as an internal standard. The result showed that Lactobacilluscasei strainAPwas able to convertfreelinoleicacidto conjugated linoleic acid in themedia more than 60% while five other potential probiotics such as Lactobacillus casei AF, Lactobacillus casei AG, Pedio

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Pristavu, Mircea-Cosmin, Filofteia Camelia Diguță, Alexandru Constantin Aldea, et al. "Functional Profiling of Enterococcus and Pediococcus Strains: An In Vitro Study on Probiotic and Postbiotic Properties." Microorganisms 13, no. 6 (2025): 1348. https://doi.org/10.3390/microorganisms13061348.

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The rising threat of antimicrobial resistance (AMR) has driven the search for safe and effective alternatives to conventional antibiotics. This study investigated the probiotic potential and postbiotic properties of Enterococcus faecium (one strain), Pediococcus acidilactici (five strains), and Pediococcus pentosaceus (five strains), identified by 16S rRNA sequencing. Among the strains, Pediococcus pentosaceus MI124 and Pediococcus acidilactici MI129 demonstrated robust survival under simulated gastrointestinal conditions. Cell surface analyses revealed strong auto-aggregation and hydrophobici

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Tunsakul, Naruemon, Krit Pongpirul, Lampet Wongsaroj, Chitrasak Kullapanich, Sarn Settachaimongkon, and Naraporn Somboonna. "Isolation and Preliminary Characterization of Probiotic Isolates from Healthy Thai Adult Feces." Chiang Mai Journal of Science 51, no. 5 (2024): 1–14. http://dx.doi.org/10.12982/cmjs.2024.068.

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Probiotics are known for health-promoting microorganisms, for examples, assisting gastrointestinal digestion and short chain fatty acid producers. Several current oral human probiotics were derived from human samples; yet, of various ethnic (genetics) and dietary patterns. As probiotics from similar ethnic (genetics) and dietary pattern might confer certain advantages (e.g., more compatibility with hosts), this study isolated and characterized probiotics from healthy Thai adults. To screen for potential probiotic isolates from healthy Thai adult feces, and preliminary characterize these probio

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Malalai, Shakoor Fazal Ur Rehman* Gulmakai Shakoor Hafsa sunniya. "COMPREHENSIVE OVERVIEW ON THE APPLICATIONS OF PROBIOTICS FOR HEALTHY ANIMAL FARMING." indo American Journal of Pharmaceutical Sciences 04, no. 06 (2017): 1487–96. https://doi.org/10.5281/zenodo.810335.

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Probiotics,are living cells with various benefiting properties ,which are studied in extensive ways,and in the world commericialy various products have been introduced .In hundred of scientific research ,their useful effects in both human and animal health have been proven. The main groups of probiotics which are lactobacillus and Bifidobacterium .There are also reports on the probiotic potential of Pediococcus ,Lactococcus,Bacillus and Yeasts.In various ways the immunity have been enhanced by consuming the diary and non diary products.Their is brief documentation of different food matrics,whi

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Diguță, Camelia Filofteia, George Daniel Nițoi, Florentina Matei, Gabriela Luță, and Călina Petruța Cornea. "The Biotechnological Potential of Pediococcus spp. Isolated from Kombucha Microbial Consortium." Foods 9, no. 12 (2020): 1780. http://dx.doi.org/10.3390/foods9121780.

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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 biotech

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Cao, Jialong, Jianqiang Zhang, Hui Wu, et al. "Probiotic Potential of Pediococcus pentosaceus M6 Isolated from Equines and Its Alleviating Effect on DSS-Induced Colitis in Mice." Microorganisms 13, no. 5 (2025): 957. https://doi.org/10.3390/microorganisms13050957.

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Colitis in equines has high morbidity and mortality rates, which severely affects the development of the equine-breeding industry. With the issuance of antibiotic bans, there is an urgent need for healthier and more effective alternatives. In recent years, probiotics have been widely used as microbial feed additives in animal husbandry, playing a crucial role in preventing and treating diarrhea and regulating host immune function. In this study, we isolated and screened a strain with rapid and stable acid production using bromocresol purple, litmus milk coloration tests, and acid production pe

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11

Morales, Brian, Livia Spadetto, Maria Àngels Calvo, et al. "Evaluation of the Probiotic In Vitro Potential of Lactic Acid-Producing Bacteria from Canine Vagina: Possible Role in Vaginal Health." Animals 12, no. 6 (2022): 796. http://dx.doi.org/10.3390/ani12060796.

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Lactic acid-producing bacteria (LAB) are being widely studied due to their probiotic potential. The aim of the present study was to determine and identify the presence of LAB from canine vaginal samples, as well as to evaluate their probiotic in vitro potential. Ninety-four bitches were included in the study. Vaginal samples were obtained by means of a sterile swab and streaked on Man Rogosa Sharpe agar plates. A total of 100 LAB strains were obtained and submitted to Gram stains and basic biochemical tests, which included catalase, oxidase and haemolysis tests. Thirteen strains belonging to t

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12

Mei, Gui-Ying, Christine M. Carey, Susan Tosh, and Magdalena Kostrzynska. "Utilization of different types of dietary fibres by potential probiotics." Canadian Journal of Microbiology 57, no. 10 (2011): 857–65. http://dx.doi.org/10.1139/w11-077.

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A better understanding of the functionality of probiotics and dietary fibres with prebiotic activity is required for the development of improved synbiotic preparations. In this study, utilization of β(2–1) fructans, galactooligosaccharides, and plant polysaccharides as prebiotics by lactobacilli, bifidobacteria, and pediococci was investigated. Our results demonstrate that prebiotics with linear chains consisting of galactose units are better utilized by probiotics than are those consisting of glucose and fructose units, and the ability of probiotic bacteria to utilize prebiotics is strain-spe

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13

Kho Hui Min, Fan Hui Yin, Zarina Amin, Rachel Fran Mansa, and Clemente Michael Wong Vui Ling. "An Overview of the Role of Lactic Acid Bacteria in Fermented Foods and Their Potential Probiotic Properties." Borneo International Journal of Biotechnology (BIJB) 2 (January 9, 2023): 65–83. http://dx.doi.org/10.51200/bijb.v2i.4186.

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Fermentation is the process by which a complex food compound is broken down into a simpler compound by the action of microorganisms such as yeast, filamentous fungi, and bacteria. Although yeast and fungi play the most important roles in foodfermentation, lactic acid bacteria (LAB), a generally regarded as safe (GRAS) probiotic, is frequently included in the starter culture. In the early stages of food fermentation, LAB created an acidic environment to minimize the prevalence of potentially harmfulmicroorganisms. The presence of probiotic microorganisms in the finished food also qualifies it a

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Khurajog, Benjamas, Yuda Disastra, Lum Dau Lawwyne, et al. "Selection and evaluation of lactic acid bacteria from chicken feces in Thailand as potential probiotics." PeerJ 11 (December 14, 2023): e16637. http://dx.doi.org/10.7717/peerj.16637.

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Background Lactic acid bacteria (LAB) are widely used as probiotics in poultry production due to their resilience to low pH and high bile salt concentrations, as well as their beneficial effects on growth performance and antagonistic activity against enteric pathogens. However, the efficacy of probiotics depends on strain selection and their ability to colonize the host’s intestine. This study aimed to select, identify, and evaluate LAB strains isolated from chicken feces in Thailand for potential use as probiotics in the chicken industry. Methods LAB strains were isolated from 58 pooled fresh

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Borges, S., and P. Teixeira. "Pediococcus pentosaceus SB83 as a potential probiotic incorporated in a liquid system for vaginal delivery." Beneficial Microbes 5, no. 4 (2014): 421–26. http://dx.doi.org/10.3920/bm2013.0084.

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Pediococcus pentosaceus SB83 is a bacteriocinogenic culture having potential use as a vaginal probiotic. The objective of this study was to evaluate the behaviour of P. pentosaceus SB83 incorporated in a liquid system for eventually formulating a gel for vaginal delivery. The vaginal probiotic incorporated into glycerol was able to survive in simulated vaginal fluid at normal vaginal pH (4.2) and at pH of vaginal infections (5.5 and 6.5). The probiotic can be stored at 4 °C for a longer period of time than at room temperature, however, after 13 weeks of storage at low temperature, there was a

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Munnema Shabnom, Ayan Datta, and Rupali Dhara Mitra. "Probotics: A Promising Solution for Irritable Bowel Syndrome (Ibs)." Journal of Advanced Zoology 44, S6 (2023): 1663–67. http://dx.doi.org/10.17762/jaz.v44is6.2588.

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Irritable Bowel Syndrome (IBS) is a distressing functional gastrointestinal disorder that is increasingly recognized as a condition involving both the gut and the brain. In today's healthcare landscape, probiotics have become a common component of many people's wellness routines, independent of prescribed medications. There is substantial evidence supporting the potential of probiotics to provide therapeutic benefits for individuals dealing with irritable bowel syndrome. Recent studies emphasize the pivotal role of the microbial factor in the pathophysiology of IBS, as some research has identi

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Barigela, Anuradha, and Bhima Bhukya. "Optimized Biomass Production of Probiotic Bacterium Pediococcus acidilactici TMAB26 Using Pineapple Peel: A Response Surface Methodology Approach." Current Research in Nutrition and Food Science Journal 12, no. 3 (2024): 1316–25. https://doi.org/10.12944/crnfsj.12.3.25.

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Probiotics, being non-pathogenic, offer distinct health advantages tailored to specific species and demonstrate antioxidant properties. Currently, there is a growing interest among people in probiotics due to their therapeutic and health-promoting benefits. The study aimed for utilization of pineapple peel waste as carbon source for biomass production of probiotic bacterial strain Pediococcus acidilactici TMAB26 demonstrating promising avenues for sustainable and efficient production methods. By employing Central Composite Design (CCD) Response Surface Methodology (RSM), the study successfully

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Escobar, Monserrat, and Edith Ponce-Alquicira. "Pediococcus pentosaceus: starter culture with probiotic potential in the meat industry." Nacameh 13, no. 2 (2019): 37–47. http://dx.doi.org/10.24275/uam/izt/dcbs/nacameh/2019v13n2/escobar.

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Pinto, Ana, Joana Barbosa, Helena Albano, Joana Isidro, and Paula Teixeira. "Screening of Bacteriocinogenic Lactic Acid Bacteria and Their Characterization as Potential Probiotics." Microorganisms 8, no. 3 (2020): 393. http://dx.doi.org/10.3390/microorganisms8030393.

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Probiotics are living microorganisms used as nutritional additives that confer health benefits on the host. Their use in food products is very attractive, especially if they could also inhibit important foodborne pathogens. In this study, antimicrobial activity against several foodborne pathogens was screened for 280 lactic acid bacteria (LAB) isolated from different food products and the probiotic characteristics of bacteriocinogenic isolates were evaluated. Seven out of 280 LAB isolates were selected due to their bacteriocinogenic properties and identified by 16S rRNA gene sequence analysis

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Hossain, Farzana Ehetasum, Sharmin Akther, and Atqiya Fahmida Tajalli. "Occurrence of Multidrug Resistant Salmonella spp. in Poultry and Approach for Its Indigenous Bio-control." Bangladesh Journal of Microbiology 34, no. 2 (2019): 83–90. http://dx.doi.org/10.3329/bjm.v34i2.39617.

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A significant limitation to flourish poultry industry in Bangladesh is the emergence of multidrug resistance pathogenic bacteria like Salmonella spp. due to uncontrolled use of antibiotics for disease treatment. An alternative to antibiotics could be the application of probiotics. About 120 cloacal-swabs from poultry birds were investigated, seventy two (72) isolates of Salmonella spp. and twenty two (22) isolates of lactic acid bacteria (out of 50)were identified respectively by cultural, morphological and biochemical tests presumptively. Antibiotic sensitivity test of Salmonella spp. was per

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Kanwal, Hafsa, Alessandro Di Cerbo, Freeha Zulfiqar, et al. "Probiotic Characterization and Population Diversity Analysis of Gut-Associated Pediococcus acidilactici for Its Potential Use in the Dairy Industry." Applied Sciences 11, no. 20 (2021): 9586. http://dx.doi.org/10.3390/app11209586.

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In recent years, gut-tailored probiotics have been proven to be beneficial for host health. Probiotic strains such as lactic acid bacteria (LAB) are known to exhibit antimicrobial activity, acting as natural substitutes for the regulation of foodborne pathogens. In the present study, a complete analysis, isolation, biochemical characterization, and molecular identification of Pediococcus acidilactici (NMCC-11) from Nili Ravi water buffalo (Bubalis bubalis) gut was carried out. NMCC-11 showed the best enzymatic potential, antimicrobial activity against known pathogenic strains, and survivabilit

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Yamamoto, Fernando Y., Matthew Ellis, Paul R. Bowles, et al. "Dietary Supplementation of a Commercial Prebiotic, Probiotic and Their Combination Affected Growth Performance and Transient Intestinal Microbiota of Red Drum (Sciaenops ocellatus L.)." Animals 12, no. 19 (2022): 2629. http://dx.doi.org/10.3390/ani12192629.

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In the present study, the potential synergism between beneficial lactic acid bacteria (Pediococcus acidilactici) contained in a probiotic and a mixture of fermentable complex carbohydrates and autolyzed brewer’s yeast (or prebiotic) were explored in red drum. Four experimental diets were formulated from practical ingredients, and the basal diet was supplemented with either probiotic, prebiotic, or both supplements. Red drum juveniles (~5.5 g) were offered the four experimental diets for 56 days, and at the end of the feeding trial fish fed diets supplemented with probiotic had significantly be

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Patra, B., H. Purohit, S. Choudhary, P. Gaur, and B. K. Behera. "Microbial Diversity of Probiotic Potential in the Sediments of Rivers Ganga and Yamuna: A Study Through Metagenomic Approach." International Journal of Bio-resource and Stress Management 15, Oct, 10 (2024): 01–08. http://dx.doi.org/10.23910/1.2024.5625a.

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The present study was conducted during the year January, 2016 to December, 2018 in which metagenomics approaches were utilized to identify presence of probiotics species in the river Ganga at Kanpur and Farakka stretches; and stretch of the river Yamuna. It was observed that a huge quantity of probiotic bacterial species are present in these sediments belonging to genus Lactobacillus including L. brevis, L. curvatus, L. helveticus, L. fermentum, L. reuteri, etc; Bacillus including B. clausii, B. circulans, B. subtilis, B coagulans, etc.; Bifidobacterium species including B. animalis, B. bifidu

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Barbosa, Joana, Sandra Borges, and Paula Teixeira. "Pediococcus acidilacticias a potential probiotic to be used in food industry." International Journal of Food Science & Technology 50, no. 5 (2015): 1151–57. http://dx.doi.org/10.1111/ijfs.12768.

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ElHadedy, Doaa E., Chyer Kim, Adnan B. Yousuf, Zhenping Wang, and Eunice N. Ndegwa. "Understanding Age-Related Longitudinal Dynamics in Abundance and Diversity of Dominant Culturable Gut Lactic Acid Bacteria in Pastured Goats." Animals 13, no. 16 (2023): 2669. http://dx.doi.org/10.3390/ani13162669.

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Understanding gut lactic acid bacteria (LAB) in healthy hosts is an important first step in selecting potential probiotic species. To understand the dynamics of LAB in healthy goats, a cohort of thirty-seven healthy new-born goat kids was studied over a ten-month period. Total LAB was quantified using SYBR green qPCR. Seven hundred LAB isolates were characterized using microscopy, M13 RAPD genotyping and 16S rDNA sequencing. The highest and lowest LAB counts were detected at one week and ten months of age, respectively. Diverse LAB species were detected, whose identity and prevalence varied wi

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TahlaÃ¯ti, Hafida, Fatiha Dalache, Abdelkader Homrani, and SaÃ¯d Nemmiche. "Characterization and screening for probiotic potential of Lactic Acid Bacteria Isolated from Traditionally Fermented Wheat "Hamoum"." South Asian Journal of Experimental Biology 7, no. 4 (2018): 181–90. http://dx.doi.org/10.38150/sajeb.7(4).p181-190.

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The Algerian couscous, "Hamoum”, is prepared from fermented wheat which is the result of wheat grains being stored in an artisanal underground grana-ry called "Matmora" for more than one year. This method of storage has been abandoned in favor of conventional modes without being well studied and known. However, it is used on family scale farms. The purpose of this study was to explore the biodiversity of microbial flora of fermented wheat due to this type of storage. A total of 39 isolates were evaluated in terms to identify lactic acid bacteria and screening the probiotic properties. The phe-

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Surachat, Komwit, Duangporn Kantachote, Panchalika Deachamag, and Monwadee Wonglapsuwan. "Genomic Insight into Pediococcus acidilactici HN9, a Potential Probiotic Strain Isolated from the Traditional Thai-Style Fermented Beef Nhang." Microorganisms 9, no. 1 (2020): 50. http://dx.doi.org/10.3390/microorganisms9010050.

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Pediococcus acidilactici HN9 is a beneficial lactic acid bacterium isolated from Nhang, a traditional Thai-style fermented beef. In this study, the molecular properties of P. acidilactici HN9 were characterized to provide insights into its potential probiotic activity. Specifically, this work sought to report the complete genome of P. acidilactici HN9 and perform a comparative genome analysis with other bacterial strains belonging to the genus Pediococcus. Genomic features of HN9 were compared with those of all other bacterial Pediococcus strains to examine the adaptation, evolutionary relatio

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Kumar, Raman, Poonam Bansal, Jasbir Singh, and Suman Dhanda. "Assessment of therapeutic potential of Cell free supernatant of Pediococcus acidilactici NCDC 252: a novel potential probiotic of dairy origin." Research Journal of Biotechnology 17, no. 6 (2022): 59–66. http://dx.doi.org/10.25303/1706rjbt59066.

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Health promoting activities of probiotics are attributed to probiotic-derived probioceuticals. These are biologically active metabolites that enhance human health either by augmenting human immunity or by inhibiting/neutralizing pathogens. Antimicrobial, antimalarial and anticancer potential of cell free supernatant (CFS) of NCDC 252 was studied using standard assays, CFS exhibited strong antimicrobial activity against studied pathogenic microbes. Neutralization studies confirmed the presence of organic acids in CFS. Enzymatic treatment of CFS revealed ITS proteinous nature. CFS also prevented

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Casey, Pat G., Gillian E. Gardiner, Garrett Casey, et al. "A Five-Strain Probiotic Combination Reduces Pathogen Shedding and Alleviates Disease Signs in Pigs Challenged with Salmonella enterica Serovar Typhimurium." Applied and Environmental Microbiology 73, no. 6 (2007): 1858–63. http://dx.doi.org/10.1128/aem.01840-06.

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ABSTRACT Salmonella spp. infection is a major cause of gastroenteritis, with many thousands of cases reported in the European Union every year. The use of probiotics offers the potential to improve this situation. Here, we investigate the effects of oral treatment of pigs with a defined lactic acid bacteria culture mixture on both clinical and microbiological signs of Salmonella enterica serovar Typhimurium infection. Fifteen weaned pigs blocked by sex and weight were administered control milk or a mixture of five probiotic strains as either a milk fermentate or milk suspension for a total of

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Lim, Eun-Seo, and Eun-Woo Lee. "Quality characteristics of rye sourdough fermented with a mixed culture of probiotic lactic acid bacteria and yeast exhibiting potent antioxidant properties." Food Science and Preservation 32, no. 2 (2025): 232–45. https://doi.org/10.11002/fsp.2025.32.2.232.

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This study aimed to develop probiotic-rich fermented foods by co-culturing lactic acid bacteria (LAB) and yeast strains isolated from traditional makgeolli, focusing on their probiotic and antioxidant activities. Three yeast strains—Saccharomyces cerevisiae TM15, Pichia kudriavzevii TM26, and Kluyveromyces marxianus TM39—were identified and assessed for their survival in simulated gastrointestinal conditions, bile salt hydrolase (BSH) activity, and pathogen coaggregation, confirming their potential as probiotic candidates. Safety evaluations indicated no harmful enzyme or biogenic amine produc

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Kompramool, Siriwan, Kamonnut Singkhamanan, Rattanaruji Pomwised, et al. "Genomic Insights into Pediococcus pentosaceus ENM104: A Probiotic with Potential Antimicrobial and Cholesterol-Reducing Properties." Antibiotics 13, no. 9 (2024): 813. http://dx.doi.org/10.3390/antibiotics13090813.

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Pediococcus pentosaceus, which often occurs in fermented foods, is characterized by numerous positive effects on the human health, such as the presence of possible probiotic abilities, the reduction of cholesterol levels, satisfactory antimicrobial activity, and certain therapeutic functions. This study was conducted with the goal of describing the genomic content of Pediococcus pentosaceus ENM104, a strain known for its inhibitory effects against pathogenic bacteria and its remarkable probiotic potential, including the induction of significant reductions in cholesterol levels and the producti

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Shukla, Rishikesh, and Arun Goyal. "Probiotic Potential of Pediococcus pentosaceus CRAG3: A New Isolate from Fermented Cucumber." Probiotics and Antimicrobial Proteins 6, no. 1 (2013): 11–21. http://dx.doi.org/10.1007/s12602-013-9149-8.

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Assohoun, Wilson L. A., Christelle M. N. Assohoun-Djeni, Solange Aka-Gbezo, Théodore N. Djeni, and Marcellin K. Dje. "Characterization and Functional Properties of Lactic Acid Bacteria Isolated from Fermented Maize Dough Used for the Preparation of Doklu." Journal of Advances in Biology & Biotechnology 26, no. 3 (2023): 33–44. http://dx.doi.org/10.9734/jabb/2023/v26i3626.

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Lactic acid bacteria (LAB) has long been safely applied in the production of fermented foods and beverages. These bacteria are important for their contribution to food quality and also for their undeniable effects on health. In Africa, despite the abundance of isolated food sources and the diversity of identified microorganisms, the market for probiotics and functional foods based on selected local strains is almost non-existent. This paper aims to determine some technological properties of LAB isolates from fermented maize dough used for doklu production for potential application in food and

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Cervantes-Elizarrarás, Alicia, Nelly Cruz-Cansino, Esther Ramírez-Moreno, et al. "In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Aguamiel and Pulque and Antibacterial Activity Against Pathogens." Applied Sciences 9, no. 3 (2019): 601. http://dx.doi.org/10.3390/app9030601.

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Probiotics can act as a natural barrier against several pathogens, such Helicobacter pylori, a bacterium linked to stomach cancer. The aim of the present study was to isolate and identify lactic acid bacteria (LAB) from pulque and aguamiel, and evaluate their probiotic potential and antimicrobial effect on Escherichia coli, Staphylococcus aureus, and Helicobacter pylori. Ten isolates were selected and evaluated for in vitro resistance to antibiotics and gastrointestinal conditions, and antimicrobial activity against E. coli and S. aureus and the effect on H. pylori strains. 16S rRNA identifica

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Liu, Yinchu, Sai Gao, Yue Cui, et al. "Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages." Foods 13, no. 2 (2024): 198. http://dx.doi.org/10.3390/foods13020198.

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The aim of this study was to explore the potential of commercial lactic acid bacteria (LAB) as probiotic starters in fermented sausages. We initially investigated the growth activity, acid production capability, and tolerance to fermentation conditions of Lactobacillus sakei, Lactiplantibacillus plantarum, and Pediococcus pentosaceus. All three LAB strains proved viable as starters for fermented sausages. Subsequently, we explored their potential as probiotics based on their antibacterial and antioxidant capabilities. L. plantarum exhibited stronger inhibition against Escherichia coli and Stap

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Boujnane, Meryem, Mohamed Zommiti, Olivier Lesouhaitier, et al. "Pediococcus pentosaceus MZF16 Probiotic Strain Prevents In Vitro Cytotoxic Effects of Pseudomonas aeruginosa H103 and Prolongs the Lifespan of Caenorhabditis elegans." Pathogens 14, no. 3 (2025): 244. https://doi.org/10.3390/pathogens14030244.

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Pseudomonas aeruginosa is an opportunistic pathogenic bacterium, responsible for several life-threatening infections due to its multiple virulence factors and problematic multi-drug resistance, hence the necessity to find alternatives such as competitive probiotics. Pediococcus pentosaceus MZF16 is an LAB strain, isolated from traditional dried meat “Ossban”, with high probiotic potential. Our study investigated the capacity of P. pentosaceus MZF16 to counteract P. aeruginosa H103 using several tests on intestinal cells (analysis of cytotoxicity, inflammation, adhesion/invasion) and on the in

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Hu, Weizhong, Shuxin Zhou, Amel Ibrahim, et al. "Whole Genome Analysis of Pediococcus acidilactici XJ-24 and Its Role in Preventing Listeria monocytogenes ATCC® 19115TM Infection in C57BL/6 Mice." Antibiotics 14, no. 3 (2025): 323. https://doi.org/10.3390/antibiotics14030323.

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Background/Objectives: As probiotics gain prominence in the prevention and treatment of intestinal diseases, their protective effects against pathogens and influence on host health have drawn significant attention. This study investigates the genomic characteristics and functional potential of Pediococcus acidilactici XJ-24 (XJ-24) in the prevention of Listeria monocytogenes (LM) infection in mice. Methods/Results: Whole-genome analysis confirmed the safety and probiotic properties of XJ-24, including acid and bile salt tolerance, antimicrobial activity, and safety. In vivo, C57BL/6 mice chall

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Dhanda, Shweta, Praveen Kumar, Manjusha Choudhary, and Suman Dhanda. "In vitro studies on anti-inflammatory, antioxidant and antihyperglycemic activities of potential probiotic Pediococcus acidilactici NCDC 252." Research Journal of Biotechnology 16, no. 12 (2021): 18–23. http://dx.doi.org/10.25303/1612rjbt1823.

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Probiotics are live microbes which positively influence the health when consumed in adequate amount. Lactic acid bacteria (LAB) are commonly used probiotics and are generally found in yogurt and fermented foods. They provide barrier for pathogens by secreting peptides and other metabolites. Pediococcus acidilactici NCDC 252 is a LAB of dairy origin with probiotic attributes. NCDC 252 was studied for in vitro anti-inflammatory, antioxidant and antihyperglycemic activities. Anti-inflammatory activity was studied by human red blood cell (HRBC) membrane stabilization method, protein (albumin) dena

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Dahal, Sabina, Annette Bruun Jensen, and Antoine Lecocq. "Effect of Probiotics on Tenebrio molitor Larval Development and Resistance against the Fungal Pathogen Metarhizium brunneum." Insects 13, no. 12 (2022): 1114. http://dx.doi.org/10.3390/insects13121114.

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In recent years, the yellow mealworm (Tenebrio molitor L.) has demonstrated its potential as a mass-produced edible insect for food and feed. However, challenges brought on by pathogens in intensive production systems are unavoidable and require the development of new solutions. One potential solution is the supplementation of probiotics in the insect’s diet to obtain the double benefits of improved growth and enhanced immune response. The aim of this study was to evaluate the effects of diet-based probiotic supplementation on T. molitor larval survival, growth, and resistance against a fungal

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Kiymaci, Merve Eylul, Mehmet Gumustas, Nurten Altanlar, Ahmet Akin, Aysegul Zenciroglu, and Sibel A. Ozkan. "Determination of Probiotic Abilities and Lactic Acid Content of Pediococcus acidilactici." Current Analytical Chemistry 15, no. 4 (2019): 511–21. http://dx.doi.org/10.2174/1573411014666180912130839.

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Background:Probiotics are living microorganisms that have a healthy influence on a host.Objective:The aim of this study was to isolate a probiotic Pediococcus acidilactici strain from newborn faeces and develop and optimize a selective high-performance liquid chromatography method for the determination and validation of its lactic acid content and also evaluate some probiotic characteristics.Methods:Isolated strains were identified by the API 50 CH system and 16S rDNA gene sequence analysis and tested for antibiotic susceptibility, bile salt tolerance, low pH resistance, proteolytic, haemolyti

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Desiderato, Christian K., Steffen Sachsenmaier, Kirill V. Ovchinnikov, et al. "Identification of Potential Probiotics Producing Bacteriocins Active against Listeria monocytogenes by a Combination of Screening Tools." International Journal of Molecular Sciences 22, no. 16 (2021): 8615. http://dx.doi.org/10.3390/ijms22168615.

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Listeria monocytogenes is an important food-borne pathogen and a serious concern to food industries. Bacteriocins are antimicrobial peptides produced naturally by a wide range of bacteria mostly belonging to the group of lactic acid bacteria (LAB), which also comprises many strains used as starter cultures or probiotic supplements. Consequently, multifunctional strains that produce bacteriocins are an attractive approach to combine a green-label approach for food preservation with an important probiotic trait. Here, a collection of bacterial isolates from raw cow’s milk was typed by 16S rRNA g

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Li, Chong, Shaolong Wang, Si Chen, et al. "Screening and Characterization of Pediococcus acidilactici LC-9-1 toward Selection as a Potential Probiotic for Poultry with Antibacterial and Antioxidative Properties." Antioxidants 12, no. 2 (2023): 215. http://dx.doi.org/10.3390/antiox12020215.

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Growing interest has been focused on lactic acid bacteria as alternatives to antimicrobial growth promoters, which are characterized by the production of various functional metabolites, such as antimicrobial and antioxidants compounds. The present study was undertaken to evaluate a potential probiotic from the antioxidant perspective. LC-9-1, screened from the intestines of healthy animals, was revealed to be Pediococcus acidilactici on the basis of its morphological, biochemical, and molecular characteristics. The strain has excellent properties, including acid-production efficiency, antibact

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DOWARAH, RUNJUN, A. K. VERMA, NEETA AGARWAL, and P. SINGH. "Effect of swine-origin probiotic Pediococcus acidilactici FT28 on maintenance of antioxidant status, blood haematology and biochemical profile in early weaned grower-finisher pigs." Indian Journal of Animal Sciences 88, no. 7 (2018): 779–85. http://dx.doi.org/10.56093/ijans.v88i7.81422.

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An experiment was conducted with early weaned crossbred piglets (36) to evaluate antioxidant status and blood biochemical profile in grower-finisher pigs. The piglets were distributed into three groups (4 replicates of 3 each) and supplemented with basal diet either without probiotics (T0) or with a probiotic of dairy based (Lactobacillus acidophilus NCDC-15; T1) or swine based (Pediococcus acidilactici FT28; T2). Blood was collected at 45, 90 days (grower phase) and 136, 180 days (finisher phase) of feeding and analysed for various antioxidants and metabolites. Results of the study revealed t

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Yavorov-Dayliev, Deyan, Fermín I. Milagro, Josune Ayo, María Oneca, and Paula Aranaz. "Pediococcus acidilactici CECT9879 (pA1c) Counteracts the Effect of a High-Glucose Exposure in C. elegans by Affecting the Insulin Signaling Pathway (IIS)." International Journal of Molecular Sciences 23, no. 5 (2022): 2689. http://dx.doi.org/10.3390/ijms23052689.

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The increasing prevalence of metabolic syndrome-related diseases, including type-2 diabetes and obesity, makes it urgent to develop new alternative therapies, such as probiotics. In this study, we have used Caenorhabditis elegans under a high-glucose condition as a model to examine the potential probiotic activities of Pediococcusacidilactici CECT9879 (pA1c). The supplementation with pA1c reduced C. elegans fat accumulation in a nematode growth medium (NGM) and in a high-glucose (10 mM) NGM medium. Moreover, treatment with pA1c counteracted the effect of the high glucose by reducing reactive o

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Jafari-Nasab, Tayebeh, Moj Khaleghi, Alireza Farsinejad, and Sadegh Khorrami. "Probiotic potential and anticancer properties of Pediococcus sp. isolated from traditional dairy products." Biotechnology Reports 29 (March 2021): e00593. http://dx.doi.org/10.1016/j.btre.2021.e00593.

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Dubey, Vinay, Asit Ranjan Ghosh, and Badal Kumar Mandal. "Appraisal of Conjugated Linoleic Acid Production by Probiotic Potential of Pediococcus spp. GS4." Applied Biochemistry and Biotechnology 168, no. 5 (2012): 1265–76. http://dx.doi.org/10.1007/s12010-012-9855-9.

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Le, Bao, and Seung Hwan Yang. "Biosorption of cadmium by potential probiotic Pediococcus pentosaceus using in vitro digestion model." Biotechnology and Applied Biochemistry 66, no. 4 (2019): 673–80. http://dx.doi.org/10.1002/bab.1783.

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Tahyat, Niva, Rasyidah, and Ulfayani Mayasari. "Isolation and Characterization of Lactic Acid Bacteria (LAB) With Potential As Probiotics From Shrimp Paste Tanjungbalai Asahan." International Journal of Ecophysiology 7, no. 1 (2025): 9–16. https://doi.org/10.32734/ijoep.v7i1.18022.

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Terasi or belacan is an example of a fermented product from shrimp that involves lactic acid bacteria. Lactic acid bacteria are a group of gram-positive bacteria that have the ability to produce antagonistic molecules that can be used as antibacterial probiotics and preservatives. This study was conducted to determine the presence of Lactic Acid Bacteria (LAB) which might detect shrimp paste in Tanjungbalai and to the antibacterial activity. This study uses descriptive data analysis, which begins with isolation and characterization by carrying out gram staining and biochemical tests and then c

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Supadil, Doni, Sri Melia, Indri Juliyarsi, and Ade Sukma. "The Potential and Mechanism of Probiotic as an Immunomodulator In Improving the Immune System to Support Body Health: A Review." Andalasian Livestock 1, no. 2 (2024): 96–113. https://doi.org/10.25077/alive.v1.n2.p96-113.2024.

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Functional food is growing along with the increasing public awareness of body health. One of them is a probiotic functional food. Probiotics according to WHO/FHO (2001) are microorganisms added to products that will benefit the health of the body if consumed sufficiently, namely 106-108 CFU/ml. Probiotics have benefits in the digestive tract, on the other hand, probiotics need nutrients for their development, namely prebiotics which are expected to change the intestinal microflora and maintain balance in the gut. Probiotics have many benefits for the health of the body, one of which is to impr

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Kokwe, Nwabisa Happiness, Freedom Tshabuse, and Feroz Mahomed Swalaha. "In Vitro Characterization and Safety Assessment of Streptococcus salivarius, Levilactobacillus brevis and Pediococcus pentosaceus Isolated from the Small Intestine of Broiler Breeders." Microorganisms 13, no. 6 (2025): 1231. https://doi.org/10.3390/microorganisms13061231.

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In poultry production, antibiotics have been excessively used as growth promoters to support well-being and decrease mortality caused by pathogenic microorganisms. The overuse of antibiotics has led to the emergence of antibiotic-resistant bacteria and the presence of antibiotic residues in poultry products. To counteract this problem, probiotics could be used as adjuncts or as substitutes for preserving a diverse and balanced microflora to prevent the colonization and multiplication of pathogenic bacteria in the GI tract. This study aimed to isolate and characterize the potential probiotic pr

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