Characterization of the properties of pediococcus parvulus for probiotic or protective culture use

Journal of Food Protection

Volumn 73, Issue 5, 2010, Pages 960-966

  Immerstrand, Tina ^a   Paul, Catherine J ^a   Rosenquist, Anna ^a,b   Deraz, Sahar ^c   Mårtensson, Olof Böök ^d   Ljungh, Åsa ^e   Blücher, Anna ^b   Öste, Rickard ^a,d   Holst, Olle ^a   Karlsson, Eva Nordberg ^a  

^a LUND UNIVERSITY   (Sweden)

^b LINNAEUS UNIVERSITY   (Sweden)

^c Universities and Research centers District   (Egypt)

^d Aventure AB   (Sweden)

^e LUND UNIVERSITY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

AVENA; BACILLUS CEREUS; BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; LISTERIA MONOCYTOGENES; PEDIOCOCCUS; PEDIOCOCCUS DAMNOSUS; PEDIOCOCCUS PARVULUS;

PROBIOTIC AGENT;

ANTIBIOSIS; ARTICLE; GASTROINTESTINAL TRACT; GASTROINTESTINAL TRANSIT; GROWTH, DEVELOPMENT AND AGING; HUMAN; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; MICROBIOLOGY; OAT; PEDIOCOCCUS; PH; PHYSIOLOGY;

ANTIBIOSIS; AVENA SATIVA; GASTROINTESTINAL TRACT; GASTROINTESTINAL TRANSIT; HUMANS; HYDROGEN-ION CONCENTRATION; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; PEDIOCOCCUS; PROBIOTICS;

EID: 77954050122     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-73.5.960     Document Type: Article

References (39)

1. Adams, M. R., and M. O. Moss. 2000. Food microbiology, 2nd ed., p. 377-380. The Royal Society of Chemistry, Cambridge.
2. Adams, M. R., and L. Nicolaides. 1997. Review of the sensitivity of different foodborne pathogens to fermentation. Food Control 8:227-239
3. Aymerich, M. T., M. Garriga, J. M. Monfort, I. Nes, and M. Hugas. 2000. Bacteriocin-producing Lactobacilli in Spanish-style fermented sausages: characterization of bacteriocins. Food Microbiol. 17: 33-45.
4. Barefoot, S. F., and T. R. Klaenhammer. 1983. Detection and activity of lactocin B, bacteriocin produced by Lactobacillus Acidophilus. Appl. Environ. Microbiol. 45:1808-1815.
5. Barros, R., M. D. da Gloria, S. Carvalho, J. M. Peralta, R. Facklam, and L. M. Teixeira. 2001. Phenotypic and genotypic characterization of Pediococcus strains isolated from human clinical sources., J. Clin. Microbiol. 39: 1241-1246.
6. Bennik, M. H. J., E. J. Smid, and L. G. M. Gorris. 1997. Vegetable-associated Pediococcus parvulus produces pediocin PA-1. Appl. Environ. Microbiol. 63: 2074-2076.
7. Bennion, J. R., F. Sorvillo, M. E. Wise, S. Krishna, and L. Mascola. 2008. Decreasing listeriosis mortality in the United States, 1990-2005. Clin. Infect. Dis. 47: 867-874.
8. Berrada, N., F. J. Lemeland, G. Laroch, P. Thouvenot, and M. Piaia. 1991. Bifidobacterium from fermented milks: survival during gastric transit. J. Dairy Sci. 74: 409-413.
9. Charteris, W. P., P. M. Kelly, L. Morelli, and J. K. Collins. 1998. Development and applications of an in vitro methodology to determine the transit tolerance of potentially probiotic Lactobacillus and Bifidobacterium species in the upper human gastro-intestinal tract. J. Appl. Microbiol. 84: 759-768.
10. Chen, Ft., and D. G. Hoover. 2003. Bacteriocins and their food applications. Comp. Rev. Food Sci. Food Saf. 2: 82-100.
11. Cintas, L. M., P. Casaus, M. F. Fernandez, and P. E. Hernandez. 1998. Comparative antimicrobial activity of enterocin L50, pediocin PA-1, nisin A and lactocin S against spoilage and foodborne pathogenic bacteria. Food Microbiol. 15:289-298.
12. de Man, J. C, M. Rogosa, and M. E. A. Sharpe. 1960. Medium for the cultivation of lactobacilli. J. Appl. Bacteriol. 23: 130-135.
13. Deraz, S. F., E. Nordberg Karlsson, M. Hedstrom, M. M. Andersson, and B. Mattiasson. 2005. Purification and characterisation of acidocin D20079, a bacteriocin produced by Lactobacillus acidophilus DSM 20079. J. Biotechnol. 117: 343-354.
14. Duenas-Chasco, M., M. A. Rodriguez-Carvajal, P. Tejero-Matteo, G. Fransco-Rodriguez, J. L. Sesprtero, A. Irastorza-Irabas, and A. M. GilSerrano. 1997. Structural analysis of exopolysaccharides produced by Pediococcus damnosus 2.6. Carbohydr. Res. 303: 453-458.
15. Fernandez, K., M. Duenas, A. Irastorza, A. Bilbao, and G. DelCampo. 1996. Characterization and DNA plasmid analysis of ropy Pediococcus spp. strains isolated from Basque Country ciders. J. Food Prot. 59: 35-40.
16. Garrow, J. S., W. P. T. James, and A. Ralph. 2000. Human nutrition and dietetics, p. 562-597. Churchill Livingstone, London.
17. Geis, A., J. Singh, and M. Teuber. 1983. Potential of lactic Streptococci to produce bacteriocin. Appl. Environ. Microbiol. 45:205-211.
18. Gram, L., L. Ravn, M. Rasch, J. Bartholin Bruhn, A. B. Christensen, and M. Givskov. 2002. Food spoilage interactions between food spoilage bacteria. Int. .J. Food Microbiol. 78: 79-97.
19. Huang, Y., and M. C. Adams. 2004. In vitro assessment of the upper gastrointestinal tolerance of potential probiotic dairy propionibacteria. Int. J. Food Microbiol. 91: 253-260.
20. Jamuna, M., and K. Jeevaratnam. 2004. Isolation and partial characterization of bacteriocins from Pediococcus species. Appl. Microbiol. Biotechnol. 65: 433-439.
21. Kruszewska, D., J. Lan, G. Lorca, N. Yanagisawa, I. Marklinder, and A. Ljungh. 2002. Selection of lactic acid bacteria as probiotic strains by in vitro tests. Microecol. Ther. 29: 37-49.
22. Lapidus, A., E. Goltsman, S. Auger, N. Galleron, B. Segurens, C. Dossat, M. L. Landa, V. Broussolie, J. Brillard, M. H. Guinebretiere, V. Sanchis, C. Nguen-the, D. Lereclus, P. Richardson, P. Wincker, J. S. Weissenbach, D. Ehrlich, and A. Sorokin. 2008. Extending the Bacillus cereus group genomics to putative food-borne pathogens of different toxicity. Chem. Biol. Interact. 171: 236-249.
23. Marmur, J. 1961. A procedure for the isolation of deoxyribonucleic acid from microorganisms. J. Mol. Biol. 3: 208-219.
24. Martensson, O., M. Biorklund, A. Mbou Lambo, M. Duenas-Chasco, A. Irastorza, O. Hoist, E. Norin, G. Welling, R. Oste, and G. Onning. 2005. Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans. Nutr. Res. 25: 429-442.
25. Martensson, O., M. Duenas-Chasco, A. Irastorza, R. Oste, and O. Hoist. 2003. Comparison of growth characteristics and EPS formation of two lactic acid bacteria strains, Pediococcus damnosus 2.6 and Lactobacillus brevis G-77 in an oat-based, non-dairy, medium. Lebensm.-Wiss. Technol. 36: 353-357.
26. Martensson, O., C. Jönsson, M. Dueñas-Chasco, A. Irastorza, R. Oste, and O. Hoist. 2005. Growth and EPS production by Pediococcus damnosus 2.6 in β-glucan suspensions of oat and barley. Lebensm.-Wiss. Technol. 38: 151-155.
27. Martensson, O., J. Staaf, M. Duenas-Chasco, A. Irastorza, R. Oste, and O. Hoist. 2002. A fermented, ropy, non-dairy oat product based o the exopolysaccharide producing strain Pediococcus damnosus. Adv. Food Sci. 24: 4-11.
28. Mathys, S., U. von Ah, C. Lacroix, E. Staub, R. Mini, T. Cereghetti, and L. Meile. 2007. Detection of the pediocin gene pedA in strains from human faeces by real-time PCR and characterization of Pediococcus acidilactici UVA1. BMC Biotechnol. 7: 55-64.
29. Miller, J. C, and J. N. Miller. 1984. Statistics for analytic chemistry, p. 54-59. Ellis Horwood, Ltd., Chichester, UK.
30. Miller, K. W., P. Ray, T. Steinmetz, T. Hanekamp, and B. Ray. 2005. Gene organization and sequences of pediocin AcH/PA-1 production operons in Pediococcus and Lactobacillus plasmids. Lett. Appl. Microbiol. 40: 56-62.
31. Oh, S., H. S. Kim, and W. R. Worobo. 2000. Characterization and purification of bacteriocins produced by a probiotic culture, Lactobacillus acidophilus 30SC. J. Dairy Sci. 83: 2747-2752.
32. Prescott, L. M., J. P. Harley, and D. A. Klein. 2002. Microbiology, 5th ed., p. 55. McGraw-Hill, New York.
33. Sacchi, C. T., A. M. Whitney, L. W. Mayer, R. Morey, A. Steigerwalt, A. Boras, R. S. Weyant, and T. Popovic. 2002. Sequencing of 16S rRNA gene: a rapid tool for identification of Bacillus anthracis. Emerg. Infect. Dis. 8: 1117-1123.
34. Sambrook, J., E. F. Fritsch, and T. Maniatis. 1989. Molecular cloning: a laboratory manual. Cold Spring Harbor Laboratory Press, Cold Spring Harbor, NY.
35. Schneider, R., F. J. Fernandez, M. B. Aguilar, I. Guerrero-Legarreta, A. Alpuche-Solis, and E. Ponce-Alquicira. 2006. Partial characterization of a class Ila pediocin produced by Pediococcus parvulus 133 strain isolated from meat (Mexican "chorizo"). Food Control 17: 909-915.
36. Todorov, S. D., and L. M. T. Dicks. 2005. Pediocin ST18, an anti-listerial bacteriocin produced by Pediococcus pentosaceus ST1S isolated from boza, a traditional cereal beverage from Bulgaria. Process Biochem. 40: 365-370.
37. U.S. Food and Drug Administration. 2009. GRAS notice inventory. Available at: http: //www.fda gov/Food/FoodlngredientsPackaging/ GenerallyRecognizedasSafeGRAS/GRASListings/default.htm.Accessed 11 September 2009.
38. Vaughan, E. E., H. G. H. J. Heilig, K. Ben-Amor, and W. M. de Vos. 2005. Diversity, vitality and activities of intestinal lactic acid bacteria and bifidobacteria assessed by molecular approaches. FEMS Micro-biol. Rev. 29: 477-490.
39. Werning, M. L., I. lbarburu, M. T. Duenas, A. Irastorza, J. Navas, and P. Lopez. 2006. Pediococcus parvulus gtf gene encoding the GTF glycosyltransferase and its application for specific PCR detection of beta-D-glucan-producing bacteria in foods and beverages. J. Food Prot. 69: 161-169.