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Published on: December 23, 2022
Comparative Genomic and Functional Characterization of Pediococcus acidilactici Isolated from Fermented Cacao with
Pinkanok Suksabay1, Yosita Leepromma1, Benyapa Prakit1
1College of Graduate Studies, Walailak University, Nakhon Si Thammarat 80160, Thailand.
International Journal of Molecular Sciences
|July 15, 2026
Summary
Lactic acid bacteria (LAB) from fermented cacao show promise as probiotics. These Pediococcus acidilactici isolates exhibit antimicrobial activity against ESKAPE pathogens and possess beneficial functional bioactivities for potential use in food applications.
Area of Science:
- Microbiology
- Food Science
- Probiotics
Background:
- ESKAPE pathogens pose a significant global health threat.
- Lactic acid bacteria (LAB) are known for their potential health benefits and antimicrobial properties.
Purpose of the Study:
- To isolate and characterize LAB from fermented cacao.
- To evaluate their probiotic potential, antimicrobial activity against ESKAPE pathogens, safety, and functional bioactivities.
Main Methods:
- Isolation and characterization of LAB from fermented cacao.
- Assessment of probiotic properties (acid/bile tolerance, adhesion).
- Antimicrobial activity testing (inhibition zones, MIC, MBC) against ESKAPE pathogens.
- Safety profiling (hemolytic activity, antibiotic susceptibility).
- Whole-genome analysis.
Main Results:
- Pediococcus acidilactici isolates demonstrated antibacterial activity against ESKAPE pathogens.
- CR05 showed excellent probiotic potential with high survival rates and strong adhesion.
- No acquired antimicrobial resistance genes were detected; some susceptibility to specific antibiotics was noted.
- Whole-genome analysis revealed genes for stress response and gastrointestinal tolerance, including enterolysin A.
Conclusions:
- Pediococcus acidilactici isolates from fermented cacao are promising candidates for probiotic applications.
- These LAB possess antimicrobial and functional properties suitable for functional foods and postbiotic development.
