Pediococcus spp.: An important genus of lactic acid bacteria and pediocin producers

Biotechnology Advances

Volumn 35, Issue 3, 2017, Pages 361-374

  Porto, Maria Carolina W ^a   Kuniyoshi, Taís Mayumi ^a   Azevedo, P O S ^a   Vitolo, Michele ^a   Oliveira, R P S ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Anti Listeria; Bacteriocin; Lactic acid bacteria; Pediocins; Pediococcus spp.

Indexed keywords

BACTERIA;

BACTERIOCINS; CATIONIC MOLECULES; CLINICAL PRACTICES; FACULTATIVE ANAEROBES; FERMENTATION PROCESS; LACTIC ACID BACTERIA; PEDIOCINS; PEDIOCOCCUS;

LACTIC ACID;

ANTIMICROBIAL ACTIVITY; BACTERIUM; BIOLOGICAL PRODUCTION; BIOTECHNOLOGY; FERMENTATION; IMMUNE SYSTEM; PROBIOTICS; PROTEIN;

LISTERIA; PEDIOCOCCUS; POSIBACTERIA;

PEDIOCIN; PROBIOTIC AGENT;

FERMENTATION; FOOD CONTROL; PEDIOCOCCUS;

FERMENTATION; FOOD MICROBIOLOGY; PEDIOCINS; PEDIOCOCCUS; PROBIOTICS;

EID: 85015262920     PISSN: 07349750     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biotechadv.2017.03.004     Document Type: Review

References (140)

1. Abrams, D., Barbosa, J., Albano, H., Silva, J., Gibbs, A.P., Teixeira, P., Characterization of bacPPK34 a bacteriocin produced by Pediococcus pentosaceus strain K34 isolated from “Alheira”. Food Control 22 (2011), 940–946.
2. Albano, H., Todorov, S.D., Van Reenen, C.A., Hogg, T., Dicks, L.M.T., Teixeira, P., Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal. Int. J. Food Microbiol. 116 (2007), 239–247.
3. Albano, H., Pinho, C., Leite, D., Evaluation of bacteriocin-producing strain of Pediococcus acidilactici as biopreservative for “Alheira” a fermented meat sausage. Food Control 20 (2009), 764–770.
4. Alexandre, Y., Blay, G.L., Gastrin, S.B., Gall, F.L., Arnaud, G.H., Gouriou, S., Vallet, S., Berre, R.L., Probiotics: a new way to fight bacterial pulmonary infections. Médicine et maladies infectieuses. 44 (2014), 9–17.
5. Allison, G.E., Klaenhammer, T.R., Genetics of bacteriocins produced by lactic acid bacteria and their use in novel industrial applications. Demain, A.L., Davies, J.E., (eds.) Manual of Industrial Microbiology and Biotechnology, 1999, American Society for microbiology Press, Washington DC, 789–808.
6. Amado, I.R., Fuciños, C., Fajardo, P., Pastrana, L., Pediocin SA-1: a selective bacteriocin for controlling Listeria monocytogenes in maize silages. J. Dairy Sci. 99 (2016), 8070–8080.
7. Anastasiadou, S., Papagianni, M., Filiousis, G., Ambrosiadis, I., Koidis, P., Growth and metabolism of a meat isolated strain of Pediococcus pentosaceus in submerged fermentation: purification, characterization and properties of the produced pediocin SM-1. Enzym. Microb. Technol. 43 (2008), 448–454.
8. Anastasiadou, S., Papagianni, M., Filiousis, G., Ambrosiadis, I., Koidis, P., Pediocin SA-1, an antimicrobial peptide from Pediococcus acidilactici NRRL B5627: production conditions, purification and characterization. Bioresour. Technol. 299 (2008), 5384–5390.
9. Arora, M., Baldi, A., Regulatory categories of probiotics across the globe: a review representing existing and recommended categorization. Indian J. Med. Microbiol. 33 (2015), 2–10.
10. Aucher, W., Lacombe, C., Héquet, A., Frère, J., Berjeaud, J.M., Influence of amino acid substitutions in the leader peptide on maturation and secretion of mesentericin Y105 y Leuconostoc mesenteroides. J. Bacteriol. 187 (2005), 2218–2223.
11. Balciunas, E.M., Martinez, F.A.C., Todorov, S.D., Franco, B.D.G.M., Converti, A., Oliveira, R.P.S., Novel biotechnological applications of bacteriocins: a review. Food Control 32 (2013), 134–142.
12. Barbosa, J., Borges, S., Teixeira, P., Pediococcus acidilactici as a potential probiotic to be used in food industry. Int. J. Food Sci. Technol. 50 (2015), 1151–1157.
13. Barbosa, A.A., Mantovani, H.C., Jain, S., Bacteriocins from lactic acid bacteria and their potential in the preservation of fruit products. Crit. Rev. Biotechnol. 3 (2017), 1–13.
14. Barton, L.L., Rider, E.D., Coen, R.W., Bacteremic Infection with Pediococcus: vancomycin resistant opportunist. Pediatrics 107 (2001), 775–776.
15. Bauer, R., Chikindas, M.L., Dicks, L.M.T., Purification, partial amino acid sequence and mode of action of pediocin PD-1, a bacteriocin produced by Pediococcus damnosus NCFB1832. Int. J. Food Microbiol. 101 (2005), 17–27.
16. Belhadj, H., Harzallah, D., Bouamra, D., Khennouf, S., Dahamna, S., Ghadbane, M., Phenotypic and genotypic characterization of some lactic acid bacteria isolated from bee pollen: a preliminary study. Biosci. Microbiota Food Health. 33 (2014), 11–23.
17. Bennik, M., Smid, E.J., Gorris, L., Vegetable-associated Pediococcus parvulus produces pediocin PA-1. Appl. Environ. Microbiol. 63 (1997), 2074–2076.
18. Bhowmik, T., Marth, E.H., β-galactosidase of Pediococcus species: induction, purification and partial characterization. Appl. Microbiol. Biotechnol. 33 (1990), 317–323.
19. Bhunia, A.K., Johnson, M.C., Ray, B., Kalchayanand, N., Mode of action of pediocin AcH from Pediococcus acidilactici H on sensitive bacterial strains. J. Appl. Bacteriol. 70 (1991), 25–33.
20. Boesen, H.T., Jensen, T.K., Schmidt, A.S., Jensen, B.B., Jensen, S.M., Moller, K., The influence of diet on Lawsonia intracellularis colonization in pigs upon experimental challenge. Vet. Microbiol. 103 (2004), 35–45.
21. Borges, S., Barbosa, J., Silva, J., Teixeira, P., Evaluation of characteristics of Pediococcus spp. to be used as a vaginal probiotic. J. Appl. Microbiol. 115 (2013), 527–538.
22. Bruno, M.E.C., Montville, T.J., Common mechanistic action of bacteriocins from lactic acid bacteria. Appl. Environ. Microbiol. 59 (1993), 3001–3010.
23. Canibe, N., Jensen, B.B., Fermented liquid feed—microbial and nutritional aspects and impacto on enteric diseases in pigs. Anim. Feed Sci. Technol. 173 (2012), 17–40.
24. Canibe, N., Virtanen, E., Jensen, B.B., Microbial and nutritional characteristics of pig liquid feed during fermentation. Anim. Feed Sci. Technol. 134 (2007), 108–123.
25. Carafa, I., Nardin, T., Larcher, R., Viola, R., Tuohy, K., Franciosi, E., Identification and characterization of wild Lactobacili and Pediococci from spontaneously fermented Mountain Cheese. Food Microbiol. 48 (2015), 123–132.
26. Cavera, V.L., Arthura, T.D., Kashtanovb, D., Chikindasb, M.L., Bacteriocins and their position in the next wave of conventional antibiotics. Int. J. Antimicrob. Agents 46 (2015), 494–501.
27. Chen, Y., Shapira, R., Eisenstein, M., Montville, T.J., Functional characterization of pediocin PA-1 binding to liposomes in the absence of a protein receptor and its relationship to a predicted tertiary structure. Appl. Environ. Microbiol. 63 (1997), 524–531.
28. Chikindas, M.L., García-Garcerá, M.J., Driessen, A.J., Ledeboer, A.M., Nissen-Meyer, J., Nes, I.F., et al. Pediocin PA-1, a bacteriocin from Pediococcus acidilactici PAC1.0, forms hydrophilic pores in the cytoplasmic membrane of target cells. Appl. Environ. Microbiol. 59 (1993), 3577–3584.
29. Choi, H.J., Kim, J.Y., Shin, S.M., Lee, S.M., Lee, W.K., Immuno-modulatory effects of bacteriocin-producing Pediococcus pentosaceus JWS 939 in mice. Korean J. Food Sel. Anim. Resour. 31 (2011), 719–726.
30. Cizeikiene, D., Juodeikeine, G., Paskevicius, A., Bartkiene, E., Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread. Food Control 31 (2013), 539–545.
31. Cleveland, J., Montville, T.J., Nes, I.F., Chikindas, M.L., Bacteriocins: safe, natural antimicrobials for food preservation. Int. J. Food Microbiol. 71 (2001), 1–20.
32. Cotter, P.D., Hill, C., Ross, R.P., Bacteriocins: developing innate immunity for food. Nature 3 (2005), 777–788.
33. Cotter, P.D., Ross, R.P., Hill, C., Bacteriocins — a viable alternative to antibiotics?. Nat. Rev. Microbiol. 11 (2013), 95–105.
34. Dabour, N., Zihler, A., Kheadr, E., Lacroix, C., Fliss, I., In vivo study on the effectiveness of pediocin PA-1 and Pediococcus acidilactici UL5 at inhibiting Listeria monocytogenes. Int. J. Food Microbiol. 133 (2009), 225–233.
35. Damodharan, K., Lee, Y.S., Palaniyandi, S.A., Yang, S.H., Suh, J.W., Preliminary probiotic and technological characterization of Pediococcus pentosaceus KID7 and in vivo assessment of its cholesterol-lowering activity. Front. Microbiol., 6, 2015, 768.
36. Davies, E.A., Falahee, M.B., Adams, M.R., Involvementof the cell envelope of Listeria monocytogenes in the acquisition of nisin resistance. J. Appl. Bacteriol. 81 (1996), 139–146.
37. Deegan, L.H., Cotter, P.D., Hill, C., Ross, P., Bacteriocins: biological tools for bio-preservation and shelf-life extension. Int. Dairy J. 16 (2006), 1058–1071.
38. Devi, S.M., Halami, P.M., Detection and characterization of pediocin PA-1/AcH like bacteriocin producing lactic acid bacteria. Curr. Microbiol. 63 (2011), 181–185.
39. Diep, D.B., Axelsson, L., Grefsli, C., Nes, I.F., The synthesis of the bacteriocin sakacin A is a temperature-sensitive process regulated by a pheromone peptide through a three-component regulatory system. Microbiology 146 (2000), 2155–2160.
40. Diep, D.B., Godager, L., Brede, D., Nes, I.F., Data mining and characterization of a novel pediocin-like bacteriocin system from the genome of Pediococcus pentosaceus ATCC 25745. Microbiology 152 (2006), 1649–1659.
41. Diep, D.B., Skaugen, M., Salehlan, Z., Holo, H., Nes, I.F., Common mechanisms of target cell recognition and immunity for class II bacteriocins. Proc. Natl. Acad. Sci. 104 (2007), 2384–2389.
42. Díez, L., Rojo-Bezares, B., Zarazagua, M., Rodrìguez, J.M., Torres, C., Ruiz-Larrea, F., Antimicrobial activity of pediocin PA-1 against Oenococcus oeni and other wine bacteria. Food Microbiol. 31 (2012), 167–172.
43. Drider, D., Fimland, G., Hechard, Y., Mcmullen, L.M., Prevost, H., The continuing story of class IIa bacteriocins. Microbiol. Mol. Biol. Rev. 70 (2006), 564–582.
44. EFSA, Scientific Panel on Additives and Products or Substances Used in Animal Feed. 2016 (Parma, PR, Italy, April 19–21th, 2016).
45. EFSA, EFSA assessment of health claims on probiotics. IPA World Congress & Probiota Americas, 2016 (Chicago, IL, United States, May 31th–June 2nd, 2016).
46. Eijsink, V.G.H., Skeie, M., Middelhoven, P.H., Bruberg, M.B., Nes, I.F., Comparative studies of class IIa bacteriocins of lactic acid bacteria. Appl. Environ. Microbiol. 64 (1998), 3275–3281.
47. Eijsink, V.G.H., Axelson, L., Diep, D.B., Harvastein, L.S., Holo, H., Nes, I.F., Production of class II bacteriocins by lactic acid bacteria; an example of biological warfare and communication. Antonie Van Leeuwenhoek 81 (2002), 639–654.
48. Engelhardt, H., Albano, G., Kiskó, G., Farkas, C.M., Teixeira, P., Antilisterial activity of bacteriocinogenic Pediococcus acidilactici HA6111-2 and Lactobacillus plantarum ESB202 grown under pH and osmotic stress conditions. J. Food Microbiol. 48 (2015), 109–115.
49. Ennanhar, S., Sashihara, T., Sonomoto, K., Ishizaki, A., Class IIa bacteriocins: biosynthesis, structure and activity. FEMS Microbiol. Rev. 24 (2000), 64–106.
50. FAO/WHO, Specifications for Identity and Purity of Some Antibiotics. 430, 1969, World Health Organization/Food Additives, 5–47.
51. FAO/WHO, Guidelines for the Evaluation of Probiotics in Food, in Joint FAO/WHO Working Group Report on Drafting Guidelines for the Evaluation of Probiotics in Food. 2002 (London, ON, Canada, April 30th May 1st, 2002).
52. FAO/WHO, Proposals for new and/or revision of food additive provisions, in joint FAO/WHO food standards programme codex committee on food additives. 2016 (Xi´an, Shaanxi, China. March 14th-18th, 2016.
53. Federici, S., Ciarrocchi, F., Campana, R., Ciandrini, E., Blasi, G., Baffone, W., Identification and functional traits of lactic acid bacteria isolated from Ciauscolo salami produced in Central Italy. Meat Sci. 98 (2014), 575–584.
54. Fernandez, B., Savard, P., Fliss, I., Survival and metabolic activity of pediocin producer Pediococcus acidilactici UL5: its impact on intestinal microbiota and Listeria monocytogenes in a model of the human terminal ileum. Microb. Ecol. 72 (2016), 931–942.
55. Fimland, G., Jack, R., Jung, G., Nes, I.F., The bactericidal activity of pediocin PA-1 is specifically inhibited by a 15-mer fragment that spans the bacteriocin from the center toward the C terminus. Appl. Environ. Microbiol. 64 (1998), 5057–5060.
56. Fimland, G., Eijsink, V.G.H., Nissen-Meyer, J., Comparative studies of immunity proteins of pediocin-like bacteriocins. Microbiology 148 (2002), 2661–3670.
57. Fimland, G., Jonhsen, L., Dalhus, B., Nissen-Meyer, J., Pediocin-like antimicrobial peptides (class IIa bacteriocins) and their immunity proteins: biosynthesis, structure and mode of action. J. Pept. Sci. 11 (2005), 688–696.
58. Forsythe, P., Probiotics and lung diseases. Chest 139 (2011), 901–908.
59. Gaspar, P., Carvalho, A.L., Vinga, S., Santos, H., Neves, A.R., From physiology to systems metabolic engineering for the production of biochemicals by lactic acid bacteria. Biotechnol. Adv. 31 (2013), 764–788.
60. Gharsallaoui, A., Joly, C., Oulahal, N., Degraeve, P., Nisin as a food preservative: part 2: antimicrobial polymer materials containing nisin. Crit. Rev. Food Sci. Nutr. 56 (2016), 1275–1289.
61. Glass, K.A., Prasad, B.B., Schlyter, J.H., Uljas, H.E., Farkye, N.Y., Luchansky, J.B., Effects of acid type and ALTA 2341 on Listeria monocytogenes in a queso blanco type of cheese. J. Food Prot. 7 (1995), 737–741.
62. Gonzalez, C.F., Kunka, B.S., Plasmid-associated bacteriocin production and sucrose fermentation in Pediococcus acidilactici. Appl. Environ. Microbiol. 53 (1987), 2534–2538.
63. Gravesen, A., Jydegaard Axelsen, A.M., Mendes da Silva, J., Hansen, T.B., Knøchel, S., Frequency of bacteriocin resistance development and associated fitness costs in Listeria monocytogenes. Appl. Environ. Microbiol. 68 (2002), 756–764.
64. Gravesen, A., Ramnath, M., Rechinger, K.B., Andersen, N., Jansch, L., Héchard, Y., Hastings, J.W., Knochel, S., High-level resistance to class IIa bacteriocins is associated with one general mechanism in Listeria monocytogenes. Microbiology 148 (2002), 2361–2369.
65. Green, G., Dicks, L.M., Bruggeman, G., Vandamme, E.J., Chikindas, M.L., Pediocin PD-1, a bactericidal antimicrobial peptide from Pediococcus damnosus NCFB 1832. J. Appl. Microbiol. 83 (1997), 127–132.
66. Gudiña, E.J., Fernandes, E.C., Teixeira, J.A., Rodrigues, L.R., Antimicrobial and anti-adhesive activities of cell-bound biosurfactant from Lactobacillus agilis CCUG31450. RSC Adv. 5 (2015), 90960–90968.
67. Holzapfel, W.H., Wood, B.J.B.H., Lactic Acid Bacteria: Biodiversity and Taxonomy. first ed., 2014, Wiley, Somerset.
68. Holzapfel, W.H., Franz, C.M.A.P., Ludwig, W., Back, W., Dicks, L.M.T., The genera Pediococcus and Tetragenococcus. Dworkin, M.F.S., Rosenberg, E., Schleifer, K.H., Stackebrandt, E., (eds.) The Prokaryotes, 2006, Springer-Verlag, New York, 229–266.
69. Huang, Y., Luo, Y., Zhai, Z., Zhang, H., Yang, C., Tian, H., Li, Z., Feng, J., Liu, H., Hao, Y., Characterization and application of an anti-Listeria bacteriocin produced by Pediococcus pentosaceus 05-10 isolated from Sichuan Pickle, a traditionally fermented vegetable product from China. Food Control 20 (2009), 1030–1035.
70. Jang, S., Lee, J., Jung, U., Choi, H.S., Suh, H.J., Identification of anti-listerial domain from Pediococcus pentosaceus T1 derived from kimchi, a traditional fermented vegetable. Food Control 43 (2014), 42–48.
71. Jang, S., Lee, D., Jang, I.I.S., Choi, H.S., Suh, H.J., The culture of Pediococcus pentosaceus T1 inhibits Listeria proliferation in Salmon fillets and controls maturation of kimchi. Food Technol. Biotechnol. 53 (2015), 29–37.
72. Jensen, H., Grimmer, S., Naterstad, K., Axelsson, L., In vitro testing of commercial and potential probiotic lactic acid bacteria. Int. J. Food Microbiol. 153 (2012), 216–222.
73. Johnsen, L., Fimland, G., Eijsink, V., Nissen-Meyer, J., Engineering increased stability in the antimicrobial peptide pediocin PA-1. Appl. Environ. Microbiol. 66 (2000), 4798–4802.
74. Kanbe, C., Uchida, K., Citrate metabolism by Pediococcus halophilus. Appl. Environ. Microbiol. 53 (1987), 1257–1262.
75. Kaur, K., Andrew, L.C., Wishart, D.S., Vederas, J.C., Dynamic relationships among type IIa bacteriocins: temperature effects on antimicrobial activity and on structure of the C-terminal amphipathic α helix as a receptor-binding region. Biochemistry 43 (2004), 9009–9020.
76. Kingcha, Y., Tosukhowong, A., Zendo, T., Roytrakuls, S., Luxananil, P., Chareonpornsook, K., Valyasevi, R., Jang, S., Lee, J., Jung, U., Choi, H.S., Suh, H.J., Anti-Listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage. Food Control 25 (2012), 190–196.
77. Klaenhammer, T.R., Genetics of bacteriocins produced by lactic acid bacteria. FEMS Microbiol. Rev. 12 (1993), 39–85.
78. Kotelkinova, E.A., Gelfand, M.S., Bacteriocin production by Gram positive bacteria and the mechanisms of transcriptional regulation. Russ. J. Genet. 38 (2002), 628–641.
79. Kotzampassi, K., Giamerellos-Bourboulis, E.J., Voudouris, A., Kazamias, P., Eleftheriadis, E., Benefits of synbiotic formula (Synbiotic 2000 Forte) in critically III trauma patients: early results of a randomized controlled trial. World J. Surg. 30 (2006), 1848–1855.
80. Lee, D.K., Park, S.Y., Jang, S., Baek, E.H., Kim, M.J., Huh, S.M., Choi, K.S., Chung, M.J., Kim, J.E., Lee, K.O., Ha, N.J., The combination of mixed lactic acid bacteria and dietary fiber lowers serum cholesterol levels and fecal harmful enzyme activities in rats. Arch. Pharm. Res. 34 (2011), 23–29.
81. Lv, L.X., Hu, X.J., Qian, G.R., Zhang, H., Lu, H.F., Zheng, B.W., Jiang, L., Li, L.L., Administration of Lactobacillus sallivarius LI01 and Pediococcus pentosaceus LI05 improves acute liver injury induced by D-galactosamine in rats. Appl. Microbiol. Biotechnol. 98 (2014), 5619–5632.
82. Maifreni, M., Frigo, F., Bartolomeoli, I., Buiatti, S., Picon, S., Marino, M., Bacterial biofilm as a possible source of contamination in the microbrewery environment. Food Control 50 (2015), 809–814.
83. Mandal, S.M., Silva, O.N., Franco, O.L., Recombinant probiotics with antimicrobial peptides: a dual strategy to improve immune response in immunocompromised patients. Drug Discov. Today 19 (2014), 1046–1050.
84. Marakova, K.S., Koonin, E.V., Evolutionary genomics of lactic acid bacteria. J. Bacteriol. 189 (2007), 1199–1208.
85. Martinez, F.A.C., Balciunas, E.M., Converti, A., Cotter, P.D., Oliveira, R.P.S., Bacteriocin production by Bifidobacterium spp. A review. Biotechnol. Adv. 31 (2013), 482–488.
86. Martino, M.E., Maifreni, M., Marino, M., Bartolomeoli, I., Carraro, L., Fasolato, L., Cardazzo, B., Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterization of penocin operon. Antonie Van Leeuwenhoek 103 (2013), 1149–1163.
87. Masuda, T., Kimura, M., Okada, S., Yasui, H., Pediococcus pentosaceus Sn26 inhibits IgE production and the occurrence of ovalbumin-induced allergic diarrhea in mice. Biosci. Biotechnol. Biochem. 74 (2010), 329–335.
88. Mazzoli, R., Bosco, F., Mizrahi, I., Bayer, E.A., Pessione, E., Towards lactic acid bacteria-based biorefineries. Biotechnol. Adv. 32 (2014), 1216–1236.
89. Meena, S., Mehla, J., Kumar, R., Sood, S.K., Common mechanism of cross-resistance development in pathogenic bacteria Bacillus cereus against alamethicin and pediocin involves alteration in lipid composition. Curr. Microbiol. 73 (2016), 534–541.
90. Metivier, A., Pilet, M.-F., Dousset, X., Sorokine, O., Anglade, P., Zagorec, M., Piard, J.-C., Marion, D., Cenatiempo, Y., Fremaux, C., Divercin V41, a new bacteriocin with two disulphide bondsproduced by Carnobacterium divergens V41: primary structure andgenomic organization. Microbiology 144 (1998), 2837–2844.
91. Ming, X., Daeschel, M.A., Correlation of cellular phospholipid content with nisin resistance of Listeria monocytogenes Scott A. J. Food Prot. 58 (1995), 416–420.
92. Moll, G.N., Konings, W.N., Driessen, A.J.M., Bacteriocins: mechanism of membrane insertion and pore formation. Antonie Van Leeuwenhoek 76 (1999), 185–198.
93. Moon, Y.J., Baik, S.H., Cha, Y.S., Lipid-lowering effects of Pediococcus acidilactici M76 isolated from Korean traditional makgeolli in high fat diet-induced obese mice. Nutrients 6 (2014), 1016–1028.
94. Mukherjee, S., Singh, A.K., Adhikani, M.D., Ramesh, A., Quantitative appraisal of the probiotic attributes and in vitro adhesion potential of antilisterial bacteriocin-producing lactic acid bacteria. Probiotics Antimicrob. Proteins. 5 (2013), 99–109.
95. Murphree, C.A., Heist, E.P., Moe, L.A., Antibiotic resistance among cultured bacterial isolates from bioethanol fermentation facilities across the United States. Curr. Microbiol. 69 (2014), 277–285.
96. Nagamouchi, K., Fliss, I., Drider, D., Lacroix, C., Pediocin PA-1 production during repeated-cycle batch culture of immobilized Pediococcus acidilactici UL5 cells. J. Biosci. Bioeng. 105 (2008), 513–517.
97. Nel, H.A., Bauer, R., Vandamme, E.J., Dicks, L.M., Growth optimization of Pediococcus damnosus NCFB 1832 and the influence of pH and nutrients on the production of pediocin PD-1. J. Appl. Microbiol. 91 (2001), 1131–1138.
98. Nes, I.F., Diep, D.P., Havarstein, L.S., Brurberg, M.B., Eijsink, V., Holo, H., Biosynthesis of bacteriocins in lactic acid bacteria. Antonie Van Leeuwenhoek 60 (1996), 113–128.
99. Nieto-Lozano, J.C., Reguera-Useros, J.I., Pelàez-Martinez, M.D.C., Sacristàn-Pèrez-Minayo, G., Guitièrrez-Fernàndez, A.J., Hardisson Del La Torre, A., The effect of the pediocin PA-1 produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens in Spanish dry-fermented sausages and frankfurters. Food Control 21 (2010), 679–685.
100. Oh, Y.J., Jung, D.S., Evaluation of probiotic properties of Lactobacillus and Pediococcus strains isolated from Omegisool, a traditionally fermented millet alcoholic beverage in Korea. Food Sci. Technol. 63 (2015), 437–444.
101. Oláh, A., Belagyi, T., Issekutz, A., Gábor, O., Combination of early nasojejunal feeding with modern synbiotic therapy in the treatment of severe acute pancreatitis (prospective, randomized, double-blind study). Magy Seb. 58 (2005), 173–178.
102. Osmanagaoglu, O., Kiran, F., Ataoglu, H., Evaluation of in vitro probiotic potential of Pediococcus pentosaceus OZF isolated from human breast milk. Probiotics Antimicrob. Proteins 2 (2010), 62–174.
103. Osmanagaoglu, O., Kiran, F., Nes, I.F., A probiotic bacterium, Pediococcus pentosaceus OZF, isolated from human breast milk produces pediocin AcH/PA-1. Afr. J. Biotechnol. 10 (2011), 2070–2079.
104. Osmanagaoglu, O., Kiran, F., Yagci, F.C., Gursel, I., Immunomodulatory function and in vivo properties of Pediococcus pentosaceus OZF, a promising probiotic strain. Ann. Microbiol. 63 (2013), 1311–1318.
105. Papagianni, M., Ribosomally synthesized peptides with antimicrobial properties: biosynthesis, structure, function, and applications. Biotechnol. Adv. 21 (2003), 465–499.
106. Papagianni, M., Metabolic engineering of lactic acid bacteria for the production of industrially important compounds. Comput. Struct. Biotechnol. J., 3, 2012, e201210003.
107. Papagianni, M., Anastasiadou, S., Pediocins: the bacteriocins of Pediococci. Sources, production, properties and applications. Microb. Cell Factories 8 (2009), 1–16.
108. Papagianni, M., Papamichael, E.M., Production of pediocin SM-1 by Pediococcus pentosaceus Mees 1934 in fed-batch fermentation: effects of sucrose concentration in a complex medium and process modeling. Process Biochem. 49 (2014), 2044–2048.
109. Papagianni, M., Sergelidis, D., Chemostat production of pediocin SM-1 by Pediococcus pentosaceus Mees 1934. Biotechnol. Prog. 3 (2015), 1481–1486.
110. Paukatong, K.V., Kunawasen, S., The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai fermented pork sausage (Nham). Berl. Munch. Tierarztl. Wochenschr. 114 (2001), 327–330.
111. Pinto, A.L., Fernandes, M., Pinto, C., Albano, H., Castilho, F., Teixeira, P., Gibbs, P.A., Characterization of anti-Listeria bacteriocins isolated from shellfish: potential antimicrobials to control non-fermented seafood. Int. J. Food Microbiol. 129 (2009), 50–58.
112. Piva, A., Headon, D.R., Pediocin A, a bacteriocin produced by Pediococcus pentosaceus FBB61. Microbiology 140 (1994), 697–702.
113. Quadri, L.E.N., Sailer, M., Terebiznik, M.R., Roy, K.L., Vederas, J.C., Stiles, M.E., Characterization of the protein conferring immunity to the antimicrobial peptide carnobacteriocin B2 and expression of the carnobacteriocins B2 and BM1. J. Bacteriol. 177 (1995), 1144–1151.
114. Ramnath, M., Arous, S., Gravesen, A., Hastings, J.W., Hechard, Y., Expression of mptC of Listeria monocytogenes induces sensitivity to class IIa bacteriocinsin Lactococcus lactis. Microbiology 150 (2004), 2663–2668.
115. Ray, B., Schamber, R., Miller, K.M., The pediocin AcH precursor is biologically active. Appl. Environ. Microbiol. 65 (1999), 2281–2286.
116. Rayes, N., Seehofer, D., Theruvath, T., Schiller, R.A., Langrehr, J.M., Jonas, S., Bengmark, S., Neuhaus, P., Supply of pre- and probiotics reduces bacterial infection rates after liver transplantation: a randomized, double-blind trial. Am. J. Transplant. 5 (2005), 125–130.
117. Rayes, N., Seehofer, D., Theruvath, T., Mogl, M., Langrehr, J.M., Nüssler, N.C., Bengmark, S., Neuhaus, P., Effect of enteral nutrition and synbiotics on bacterial infection rates after pylorus-preserving pancreatoduodenectomy: a randomized, double blind trial. Ann. Surg. 246 (2007), 36–41.
118. Robichon, D., Gouin, E., Débarbouillé, M., Cossart, P., Cenatiempo, Y., Héchard, Y., The rpoN (sigma54) gene from Listeria monocytogenes is involved in resistance to mesentericin Y105, an antibacterial peptide from Leuconostoc mesenteroides. J. Bacteriol. 179 (1997), 7591–7594.
119. Rozum, J.J., Maurer, A.J., Microbiological quality of cooked chicken breasts containing commercially available shelf-life extenders. Poult. Sci. 76 (1997), 908–913.
120. Saad, N., Delattre, C., Urdaci, M., Schmitter, J.M., Bressollier, P., An overview of the last advances in probiotic and prebiotic field. LWT Food Sci. Technol. 50 (2013), 1–16.
121. Saucier, L., Paradkar, A.S., Frost, L.S., Jensen, S.E., Stiles, M.E., Transcriptional analysis and regulation of carnobacteriocin production in Carnobacterium piscicola LV17. Gene 188 (1995), 271–277.
122. Schlyter, J.H., Degnan, A.J., Loeffelholz, J., Glass, K.A., Luchansky, J.B., Evaluation of sodium diacetate and ALTA™ 2341 on viability of Listeria monocytogenes in turkey slurries. J. Food Prot. 56 (1993), 808–810.
123. Schuppler, M., Loessner, M., The opportunistic pathogen Listeria monocytogenes: pathogenicity and interaction with the mucosal immune system. Int. J. Inflamm., 704321, 2010, 10.4061/2010/704321.
124. Schved, F., Lalazar, Y., Henis, Y., Juven, B.J., Purification, partial characterization and plasmid-linkage of pediocin SJ-1, a bacteriocin produced by Pediococcus acidilactici. J. Appl. Bacteriol. 74 (1993), 67–77.
125. Severina, E., Severin, A., Tomasz, A., Antibacterial efficacy of nisin against multidrug-resistant Gram-positive pathogens. J. Antimicrob. Chemother. 41 (1998), 341–347.
126. Shin, M.S., Han, S.K., Ryu, J.S., Kim, K.S., Lee, W.K., Isolation and partial characterization of a bacteriocin produced by Pediococcus pentosaceus K23-2 isolated from Kimchi. J. Appl. Microbiol. 105 (2008), 331–339.
127. Shlimon, A., Canibe, N., Højberg, O., Jensen, B.B., Microbial composition and metabolite concentration in fermented liquid diets for pigs. 5th joint INRA-RRI symposium. Gut microbiology, research to improve health, immune response and nutrition. Reprod. Nutr. Dev., 46(Suppl. 1), 2006, S115.
128. Simha, B.V., Sood, S.K., Kumariya, R., Garsa, A.K., Simple and rapid purification of pediocin PA-1 from Pediococcus pentosaceus NCDC 273 suitable for industrial application. Microbiol. Res. 167 (2012), 544–549.
129. Somkuti, G.A., Steinberg, D.H., Pediocin production in milk by Pediococcus acidilactici co-culture with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. J. Microbiol. Biotechnol. 37 (2010), 65–69.
130. Spindler-Vesel, A., Bengmark, S., Vovk, I., Cerovic, O., Kompan, L., Synbiotics prebiotics, glutamine, or peptide in early enteral nutrition: a randomized study in trauma patients. JPEN J. Parenter. Enteral Nutr. 31 (2007), 119–126.
131. Strässer de Saad, A.M., Pasteris, S.E., Manca de Nadra, M.C., Production and stability of pediocin N5p in grape juice medium. J. Appl. Bacteriol. 78 (1995), 473–476.
132. Sun, L., Song, H., Zheng, W., Improvement of antimicrobial activity of pediocin PA-1 by site-directed mutagenesis in C-terminal domain. Protein Pept. Lett. 22 (2015), 1007–1012.
133. Todorov, S., Dicks, L.M.T., Pediocin ST18, an antilisterial bacteriocin produced by Pediococcus pentosaceus ST18 isolated from boza, a traditional cereal beverage from Bulgaria. Process Biochem. 40 (2005), 365–370.
134. Todorov, S., Dicks, L.M.T., Bacteriocin production by Pediococcus pentosaceus isolated from marula (Scerocarya birrea). Int. J. Food Microbiol. 132 (2009), 117–136.
135. Umu, Ö.C., Bäuerl, C., Oostindjer, M., Pope, P.B., Hernández, P.E., Pérez-Martínez, G., Diep, D.B., The potential of class II bacteriocins to modify gut microbiota to improve host health. PLoS One, 11, 2016, e0164036.
136. Vidhyasagar, V., Jeevaratnam, K., Evaluation of Pediococcus pentosaceus strains isolated from Idly batter for probiotic properties in vitro. J. Funct. Foods 5 (2013), 235–243.
137. Wu, C.W., Yin, L.J., Jiang, S.T., Purification and characterization of bacteriocin from Pediococcus pentosaceus ACCEL. J. Agric. Food Chem. 52 (2004), 1146–1151.
138. Xie, L., Van Der Donk, W.A., Post-translational modifications during lantibiotic biosynthesis. Curr. Opin. Chem. Biol. 8 (2004), 498–507.
139. Yin, L.J., Wu, C.W., Jiang, S.T., Bacteriocins from Pediococcus pentosaceus L and S from pork meat. J. Agric. Food Chem. 51 (2003), 1071–1076.
140. Zhao, X., Higashikawa, F., Noda, M., Kawamura, Y., Matoba, Y., Kumagai, T., Sugiyama, M., The obesity and fatty liver are reduced by plant-derived Pediococcus pentosaceus LP28 in high fat diet-induced obese mice. PLoS One, 7, 2012, e30696.