Assessment of potential probiotic- and starter properties of Pediococcus spp. Isolated from Turkish-type fermented sausages (sucuk)

Abstract

In this study, the metabolic activities of five strains of Pediococcus spp., in terms of the quantities they produced of lactic acid, hydrogen peroxide, exopolysaccharides, and proteolytic activity, were determined. Lactic acid levels produced by these strains were found to be in the range of 2.5-5.6 mg/ml. All strains produced hydrogen peroxide. The P. pentosaceus Z13P strain produced the maximum amount (0.25 mg/ml) of proteolytic activity. Exopolysaccharide (EPS) production by the Pediococcus strains during growth in MRS (de Man, Rogosa, and Sharpe) medium was in the range 25-64 mg/l. The susceptibility of 10 different antibiotics against these strains was also tested. All strains were found to be resistant to amoxicillin, gentamicin, and vancomycin. Antimicrobial effects of the Pediococcus spp. on pathogens were also determined by an agar diffusion method. All of the strains were able to inhibit L. monocytogenes. The tolerance of the strains to low pH, their resistance to bile salts of strains, and their abilities to autoaggregate and coaggregate with L. monocytogenes were also evaluated.

Determination of Antibiotic Resistance and Biogenic Amine Production of Lactic Acid Bacteria Isolated from Fermented Turkish Sausage (Sucuk)

“…Similar results were obtained by different researchers for Pediococcus isolated from home‐made yogurt and Turkish dry‐fermented sausage (Beyatli et al . ; Yuksekdag and Aslim ). Resistance to the glycopeptide antibiotic vancomycin in Pediococcus and Lactobacillus strains isolated from sucuk were remarkable due to the use of vancomycin in many infections in humans.…”

Research on Some Factors Influencing Acid and Exopolysaccharide Produced by Dairy Propionibacterium Strains Isolated from Traditional Homemade Turkish Cheeses

“…Acid production was assessed in sterilized skim milk (pH 6.8) and YEL (pH 7.2) media at 30°C, the media having been each inoculated, at a ratio of 0.2 ml/10 ml, with an active strain of Propionibacterium spp. Measurements of titratable acidity, expressed in milligrams of acid per milliliter, were performed on day 8 (11,39). The final culture pH and OD of the strains and culture media without inoculation (for negative control) were also determined.…”

Probiotic properties of Pediococcus strains isolated from jeotgals, salted and fermented Korean sea-food

“…Three Pediococcus strains were resistant to vancomycin at the highest amount, 2048 mg. P. pentosaceus and Pediococcus acidilactici strains from raw meat sausages were resistant against vancomycin [32]. Gotcheva et al reported that vancomycin resistance is an intrinsic property of many LAB [33].…”