Genomic Analyses of Pediococcus pentosaceus ST65ACC, a Bacteriocinogenic Strain Isolated from Artisanal Raw-Milk Cheese

Comparative genomics of Leuconostoc lactis strains isolated from human gastrointestinal system and fermented foods microbiomes

“…php) [43] by HMMER version 3.3.32 [44] according to suggested protocol of dbCAN. Results of the CAZYme analysis were classified based on the suggested threshold minimum 0.35 coverage and E-value 1e-15 by Oliviera et al (2022) [45]. Then, Ln.…”

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

“…Based on the sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), Pediocin F was determined to have a MW of approximately 4.46 kDa (Osmanagaoglu et al 1998;) reported that P. pentosaceus ST65ACC, a bacteriocin with strong anti-listerial activity, isolated from artisanal cheese, and a producer of coagulin A, has a high amino acid similarity to pediocin PA-1. However, the WGS of P. pentosaceus ST65ACC revealed that this strain carries an operon for the production of Pediocin PA-1 (Oliveira et al 2022). Differences in case of the P. pentosaceus ST65ACC observed between the predicted bacteriocin based on WGS (Oliveira et al 2022) and the results obtained from partial purification of the expressed bacteriocin ) may be due to some posttranslational modification or oxidation of the produced antimicrobial peptide.…”

“…Analysis of the whole genome sequences (WGS) of pediococci strains revealed complex information about the beneficial properties and potential hazards related to mapping of the specific genes of these specific strains and added essential information to the scientific knowledge of pediococci. Lv et al (2014), for example, examined the WGS of P. pentosaceus LI05 (CGMCC 7049), a strain isolated from faecal samples of healthy volunteers and proposed its use as a potential probiotic (Lv et al 2014;Oliveira et al 2022) sequenced the entire genome of P. pentosaceus ST65ACC, a strain isolated from artisanal cheese that has been described as a bacteriocin producer (Cavicchioli et al 2018;) and an effective strain for biocontrol of Listeria monocytogenes (Cavicchioli et al 2018) and mapped essential genes associated with production of antimicrobials. In addition to previously reported microbiological tests pertaining to the application of P. pentosaceus ST65ACC (Cavicchioli et al 2018;, WGS revealed explanations of previously observed features (bacteriocin production) and provided arguments for additional applications of the studied strain based on recorded genes, as safe beneficial strain with potential applications as adjunct culture in dairy industry (Oliveira et al 2022).…”

“…Lv et al (2014), for example, examined the WGS of P. pentosaceus LI05 (CGMCC 7049), a strain isolated from faecal samples of healthy volunteers and proposed its use as a potential probiotic (Lv et al 2014;Oliveira et al 2022) sequenced the entire genome of P. pentosaceus ST65ACC, a strain isolated from artisanal cheese that has been described as a bacteriocin producer (Cavicchioli et al 2018;) and an effective strain for biocontrol of Listeria monocytogenes (Cavicchioli et al 2018) and mapped essential genes associated with production of antimicrobials. In addition to previously reported microbiological tests pertaining to the application of P. pentosaceus ST65ACC (Cavicchioli et al 2018;, WGS revealed explanations of previously observed features (bacteriocin production) and provided arguments for additional applications of the studied strain based on recorded genes, as safe beneficial strain with potential applications as adjunct culture in dairy industry (Oliveira et al 2022). Moreover, Kuniyoshi et al (2021) reported on P. pentosaceus ET34, originally isolated from smoked salmon, described as bacteriocin producer and shown to be effective in control of L. monocytogenes in salmon production (Tomé et al 2009).…”

“…Several studies have revealed that particular strains of Pediococcus can harbour genes related with the production of pediocin-PA1 and penocin based on WGS and metagenomic analysis (Oliveira et al 2022;Queiroz et al 2022;Kuniyoshi et al 2021). However, the presence of these genetic markers confers only that these strains have the ability to produce the above mentioned bacteriocins.…”