Draft Genome Sequence of Probiotic Strain Pediococcus acidilactici MA18/5M

Abstract

Pediococcus acidilactici MA18/5M is a commercially available probiotic that is widely used in swine, poultry, aquaculture feeds, and human dietary supplements. We prepared a genome sequence for this strain consisting of 2 scaffolds totaling 1,992,928 bases including gaps for a total of 3,346 bases and a G؉C content of 42%.

Draft Genome Sequence of the Pediocin-Encoding Biopreservative and Biocontrol Strain Pediococcus acidilactici D3

“…The size (1,962,090 Mb) and G+C content (42.09%) of the D3 draft genome were comparable to those of other previously sequenced pediococci, including P. acidilactici MA18/5M (1.99 Mb and 42% G+C) (15) (GenBank accession no. AGKB00000000.1), P. acidilactici DSMZ 20284 T (1.93 Mb and 42% G+C) (accession no.…”

Characteristics of lactic acid bacteria isolates and their effect on the fermentation quality of Napier grass silage at three high temperatures

“…Although lactic acid fermentation of the GG13‐ and GG26‐inoculated silage decreased at 50 °C compared to that at 30 °C and 40 °C, the extent of this decrease was lower than that of the commercial LAB additive at 50 °C. GG13 and GG26 were determined to be P. acidilactici and L. rhamnosus , respectively, bacteria that are heat tolerant because the former expresses heat shock protein Hsp20 and the chaperones of the latter are induced during heat stress . Furthermore, the GG13 strain had a better effect on improving quality than GG26 as supported by a lower pH, butyric acid and NH 3 ‐N contents, and a higher DM recovery and lactic acid content, indicating that the fermentation pattern of GG26 was seriously influenced by temperature.…”

Comparison of the effects of the dietary addition of two lactic acid bacteria on the development and conformation of sea bass larvae, Dicentrarchus labrax, and the influence on associated microbiota

“…Pediococcus acidilactici MA 18/5M was added to diet P in its dry commercial form (Bactocell® PA10, Lallemand Inc.; Barreau et al, 2012). Lactobacillus casei X2, which was used for diet L, was cultivated on MRS broth, and harvested as pasty pellet after centrifuging at 4500g for 30 min.…”