Beneficial features of pediococcus: from starter cultures and inhibitory activities to probiotic benefits

Pediococci are lactic acid bacteria (LAB) which have been used for centuries in the production of traditional fermented foods. There fermentative abilities were explored by the modern food processing industry in use of pediococci as starter cultures, enabling the production of fermented foods with d...

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Bibliographic Details
Published in:World journal of microbiology & biotechnology 2023-01, Vol.39 (1), p.4-4, Article 4
Main Authors: Todorov, Svetoslav Dimitrov, Dioso, Clarizza May, Liong, Min-Tze, Nero, Luis Augusto, Khosravi-Darani, Kianoush, Ivanova, Iskra Vitanova
Format: Article
Language:English
Subjects:
Animals
Anti-Bacterial Agents - pharmacology
Antiinfectives and antibacterials
Applied Microbiology
Bacteria
Bacteriocins
Bacteriocins - metabolism
Biochemistry
Biomedical and Life Sciences
biopreservatives
Biotechnology
Coronaviruses
COVID-19
Environmental Engineering/Biotechnology
Fermentation
Fermented food
food industry
Food Microbiology
Food processing
Food processing industry
Food science
Humans
Infantile colic
Lactic acid
Lactic acid bacteria
Lactobacillales - metabolism
Life Sciences
medicine
Metabolites
Microbiology
Microorganisms
Morphology
Nutrition
Pediocins
Pediococcus
Physiology
Preservatives
Probiotics
Probiotics - metabolism
Processing industry
Review
Starter cultures
Taxonomy
Traditional foods
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Summary:Pediococci are lactic acid bacteria (LAB) which have been used for centuries in the production of traditional fermented foods. There fermentative abilities were explored by the modern food processing industry in use of pediococci as starter cultures, enabling the production of fermented foods with distinct characteristics. Furthermore, some pediococci strains can produce bacteriocins and other antimicrobial metabolites (AMM), such as pediocins, which are increasingly being explored as bio-preservatives in various food matrices. Due to their versatility and inhibitory spectrum, pediococci bacteriocins and AMM are being extensively researched not only in the food industry, but also in veterinary and human medicine. Some of the pediococci were evaluated as potential probiotics with different beneficial areas of application associated with human and other animals’ health. The main taxonomic characteristics of pediococci species are presented here, as well as and their potential roles and applications as starter cultures, as bio-preservatives and as probiotic candidates.
ISSN:0959-3993
1573-0972
DOI:10.1007/s11274-022-03419-w