Evaluation of probiotic potential of Pediococcus pentosaceus isolates and application in Minas Frescal cheese

• Published in: Journal of food processing and preservation 2022-01, Vol.46 (1), p.n/a
• Main Authors: Marques, Juliana de Lima, Funck, Graciele Daiana, Dannenberg, Guilherme da Silva, Ames, Camila Waschburger, Vitola, Helena Reissig Soares, Borchardt, Jéssica Lopes, Cruxen, Claudio Eduardo dos Santos, Leite, Fábio Pereira Leivas, Fiorentini, Ângela Maria, da Silva, Wladimir Padilha
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.16166

The aims of this study were to evaluate in vitro the probiotic characteristics of two isolates of Pediococcus pentosaceus (P47 and P97), and their viability in Minas Frescal cheese. The evaluation of probiotic characteristics of isolates was performed through gastrointestinal tract tolerance, autoaggregation, coaggregation, hydrophobicity, β‐galactosidase activity, and antagonism against bacterial pathogens. Safety aspects were evaluated through antimicrobial susceptibility and cytotoxicity assay. Minas Frescal was produced with isolates (P47 and P97), and evaluated by microbiological, physicochemical, and sensory analysis. The isolates demonstrated probiotic potential in vitro, and none of them showed cytotoxicity. Furthermore, when used in the production of Minas Frescal cheese, both isolates remained viable (cell concentrations above 7 log CFU/ml) during 28 days of storage at 4°C, and the probiotic product was sensorially accepted by the evaluators. Therefore, isolates P47 and P97 can be considered promising microorganisms for the manufacture of probiotic cheese. Novelty impact statement Pediococcus pentosaceus P47 and P97 have no indication of pathogenicity and cytotoxicity. P. pentosaceus P47 and P97 have higher adhesion to epithelial cells than Listeria monocytogenes. P. pentosaceus P47 and P97 maintained their viability >7 log CFU/g in cheese over time in storage.