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Pediococcus pentosaceus: Screening and Application as Probiotics in Food Processing.
Yining Qi1, Le Huang1, Yan Zeng1
1Key Laboratory of Protein Chemistry and Developmental Biology of Fish of Ministry of Education, Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Hunan Normal University, Changsha, China.
This review details screening methods for Pediococcus pentosaceus, a lactic acid bacterium (LAB) with probiotic benefits like antioxidant and cholesterol-lowering effects. It highlights functional exploration and future applications for these vital food additives.
Area of Science:
- Food Science
- Microbiology
- Probiotics
Background:
- Lactic acid bacteria (LAB) are crucial probiotics in food processing, found in products like meat, milk, and vegetables.
- Pediococcus pentosaceus (P. pentosaceus) exhibits significant probiotic properties, including antioxidant, cholesterol-lowering, and immune-modulating effects.
- Growing interest exists in utilizing P. pentosaceus for probiotic-fermented products.
Purpose of the Study:
- To review and summarize methods for screening Pediococcus pentosaceus strains with desirable probiotic functions.
- To explore techniques for assessing the probiotic capabilities of P. pentosaceus.
- To discuss the application prospects and limitations of P. pentosaceus in the food industry.
Main Methods:
- Primary screening of P. pentosaceus isolates.
- Secondary screening assessing key probiotic traits such as resistance to gastric acidity and bile, adhesion capabilities, and antibacterial activity.
- Case studies to illustrate functional exploration.
Main Results:
- Established screening protocols involve initial isolation followed by rigorous testing of functional probiotic attributes.
- Various P. pentosaceus strains demonstrate diverse beneficial properties relevant to food applications.
- The review synthesizes current knowledge on screening and functional assessment methodologies.
Conclusions:
- Effective screening and functional evaluation are essential for identifying superior P. pentosaceus strains for probiotic applications.
- Addressing limitations in current applications will enhance the future use of P. pentosaceus.
- Further research can optimize the utilization of P. pentosaceus in functional foods and supplements.
