Pediocin PA-1 production by Pediococcus pentosaceus ET34 using non-detoxified hemicellulose hydrolysate obtained from hydrothermal pretreatment of sugarcane bagasse

Kuniyoshi, Taís M.; Mendonça, Carlos Miguel Nóbrega; Vieira, Vanessa Lopes; Robl, Diogo; Franco, Bernadette Dora Gombossy de Melo; Todorov, Svetoslav Dimitrov; Tomé, Elisabetta; O’Connor, Paula M.; Converti, Attílio; Araújo, Welington Luiz; Vasconcellos, Lívia Paula Silva Palmeiras; Varani, Alessandro de Mello; Cotter, Paul D.; Rabelo, Sarita Cândida; Oliveira, Ricardo Pinheiro de Souza

doi:10.1016/j.biortech.2021.125565

Cited by 16 publications

(11 citation statements)

References 44 publications

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“…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). This strain was also characterized as a potentially probiotic candidate, as well as an effective producer of pediocin using a sugarcane bagasse as substrate (Todorov et al 2011;Kuniyoshi et al 2021) also reported the WGS of P. pentosaceus ET34, demonstrating additional beneficial features that can be explored in further studies.…”

Section: Beneficial Features Of Pediococcus Sppmentioning

confidence: 54%

“…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). This strain was also characterized as a potentially probiotic candidate, as well as an effective producer of pediocin using a sugarcane bagasse as substrate (Todorov et al 2011;Kuniyoshi et al 2021) also reported the WGS of P. pentosaceus ET34, demonstrating additional beneficial features that can be explored in further studies. Queiroz et al (2022), performed the WGS on three different Pediococcus spp.…”

Section: Beneficial Features Of Pediococcus Sppmentioning

confidence: 99%

“…The ability of most Pediococcus spp. to produce antimicrobial peptides, such as bacteriocins, has attracted the scientific interest in using of such strains as protective cultures or biopreservatives, not only in dairy products, but also in other fermented food products (Albano et al 2007;Cavicchioli et al 2018;Chikindas et al 1993;Drider et al 2006;Fugaban et al 2021Fugaban et al , 2022Gutierrez-Cortes et al 2018;Kuniyoshi et al 2021;Martino et al 2013;Queiroz et al 2022;Niamah 2018;Osmanagaoglu et al 2010;Papagianni 2003;Porto et al 2017;Rodríguez et al 2002;Todorov and Dicks 2005;Tomé et al 2009). Different pediococci, such as P. acidilactici and P. pentosaceus, were used in fermentation of silage, dairy products, meat commodities, dough and fruit juices (Fugaban et al 2022;Papagianni and Anastasiadou 2009).…”

Section: Beneficial Features Of Pediococcus Sppmentioning

confidence: 99%

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

Todorov

Dioso

Liong

et al. 2022

World J Microbiol Biotechnol

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w and even before to our knowledge of the existence of microorganisms. The evolution of various subfields of microbiology over the past two centuries, as well as the contributions of pioneers in the basic and applied sciences, clearly demonstrated the importance of bacterial cultures for human health and nutrition. The scientific foundations of food microbiology, bio-preservation, probiotics, and other beneficial properties of microorganisms have been studied and arguments for their applications have been developed.Pediococcus spp., a member of LAB, has been shown to be effective in the production of antimicrobial peptides (bacteriocins) with applications in the food and health industries. Numerous studies have been published on the production of bacteriocins, their use in biopreservation processes, and more recently, their use in human and veterinary medicine (

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Section: Beneficial Features Of Pediococcus Sppmentioning

confidence: 54%

Section: Beneficial Features Of Pediococcus Sppmentioning

confidence: 99%

Section: Beneficial Features Of Pediococcus Sppmentioning

confidence: 99%

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

Todorov

Dioso

Liong

et al. 2022

World J Microbiol Biotechnol

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“…Subsequently, inhibition halos were measured with the aid of digital calipers. Antimicrobial activity was expressed as arbitrary units per milliliter (AU/mL) using the formula described below (1), in which π. R 2 is the area of the inhibition zone (cm 2 ) and V is the volume (mL) of BLIS used 28 , 29 . …”

Section: Methodsmentioning

confidence: 99%

Bacteriocinogenic probiotic bacteria isolated from an aquatic environment inhibit the growth of food and fish pathogens

Pereira

Piazentin

Oliveira

et al. 2022

Sci Rep

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The conditions of aquatic environments have a great influence on the microbiota of several animals, many of which are a potential source of microorganisms of biotechnological interest. In this study, bacterial strains isolated from aquatic environments were bioprospected to determine their probiotic profile and antimicrobial effect against fish and food pathogens. Two isolates, identified via 16S rRNA sequencing as Lactococcus lactis (L1 and L2) and one as Enterococcus faecium 135 (EF), produced a bacteriocin-like antimicrobial substance (BLIS), active against Listeria monocytogenes, Salmonella Choleraesuis and Salmonella Typhimurium. Antimicrobial activity of BLIS was reduced when exposed to high temperatures and proteolytic enzymes (trypsin, pepsin, papain and pancreatin). All strains were sensitive to 7 types of antibiotics (vancomycin, clindamycin, streptomycin, gentamicin, chloramphenicol, rifampicin and ampicillin), exhibited a high rate of adherence to Caco-2 cells and expressed no hemolysin and gelatinase virulence factors. EF showed some resistance at pH 2.5 and 3.0, and L2/EF showed higher resistance to the action of bile salts. Finally, the presence of bacteriocin genes encoding for proteins, including Nisin (L1 and L2), Enterocin A, B, P, and Mundticin KS (EF) was detected. The molecular and physiological evidence suggests that the bacterial isolates in this study could be used as natural antimicrobial agents and may be considered safe for probiotic application.

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“…To achieve this goal, it is necessary to gain knowledge on the species-species interaction established in the hydrogen-producing reactors by means of new approaches such as ecological networks and metabolic modelling (Navarro-Díaz et al, 2020). In the second way, bacteriocins could be a novel product in a lignocellulosic biorefinery as suggested by Kuniyoshi et al (2021). These authors produced pediocin from sugarcane bagasse hydrolyzates by using P. pentosaceous ET34, the bacteriocin production may be implemented in the current sugar-ethanol industry for valorization of lignocellulosic biomasses.…”

Section: Non-proteinaceous Compoundsmentioning

confidence: 99%

Evaluation of inhibitory compounds produced by bacteria isolated from a hydrogen-producing bioreactor during the self-fermentation of wheat straw

Pérez-Rangel

Valdez‐Vazquez

Martínez-Zavala

et al. 2022

Journal of Applied Microbiology

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Aims:The objective of this study was to evaluate the inhibitory activity of compounds secreted by bacteria isolated from a hydrogen-producing bioreactor to understand how these microorganisms interact in this community. Methods and Results:In vitro inhibitory assays were performed using samples secreted by bacteria subject to different treatments to determine if their inhibitory effect was due to organic acids, non-proteinaceous compounds or bacteriocin-like inhibitory substances (BLIS). Bacterial isolated were suppressed 43%, 30% and 27% by neutralized, precipitated and non-neutralized cell-free supernatants, respectively.Non-hydrogen producers (non-H 2 P) lactic acid bacteria (LAB) (Lactobacillus plantarum LB1, Lactobacillus pentosus LB7, Pediococcus acidilactici LB4) and hydrogen producers (H 2 P) LAB (Enterococcus faecium F) were inhibited by the production of organic acids, non-proteinaceous compounds and BLIS. Meanwhile, the obligate anaerobe H 2 P (Clostridium beijerinckii B) inhibited by the production of non-proteinaceous compounds and BLIS. The presence of BLIS was confirmed when proteolytic enzymes affected the inhibitory activity of secreted proteins in values ranging from 20% to 42%. The BLIS produced by L. plantarum LB1, P. acidilactici LB4, L. pentosus LB7 and E. faecium F showed molecular masses of ~11, 25, 20 and 11 kDa, respectively. Conclusions: It was demonstrated antagonistic interactions between Lactobacillus-Enterococcus and Pediococcus-Enterococcus species, generated by the secretion of organic acids, non-proteinaceous compounds and BLIS. Significance and Impact of the Study:We report the interactions between LAB isolated from hydrogen-producing bioreactors. These interactions might impact the dynamics of the microbial population during hydrogen generation. Our work lays a foundation for strategies that allow controlling bacteria that can affect hydrogen production.

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Pediocin PA-1 production by Pediococcus pentosaceus ET34 using non-detoxified hemicellulose hydrolysate obtained from hydrothermal pretreatment of sugarcane bagasse

Cited by 16 publications

References 44 publications

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

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

Bacteriocinogenic probiotic bacteria isolated from an aquatic environment inhibit the growth of food and fish pathogens

Evaluation of inhibitory compounds produced by bacteria isolated from a hydrogen-producing bioreactor during the self-fermentation of wheat straw

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