Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications

Abstract

Class IIa bacteriocins from lactic acid bacteria are small, cationic proteins with antilisterial activity. Within this class, the pediocins are those bacteriocins that share a highly conserved hydrophilic and charged N-terminal part harboring the consensus sequence -YGNGV-and a more variable hydrophobic and/or amphiphilic C-terminal part. Several pediocins have been isolated and characterized. Despite the structural similarities, their molecular weight varies, as well as their spectrum of antimicrobial activity. They exhibit important technological properties, e.g. thermostability and retaining of activity at a wide pH range, which along with the bactericidal action against Gram-positive food spoilage and pathogenic bacteria, make them an important class of biopreservatives. Much new information regarding the pediocins has emerged during the last years. In this review, we summarize and discuss all the available information regarding the sources of pediocins, the characteristics of their biosynthesis and production in fermentation systems, the characteristics of the known pediocin molecules, and their antibacterial action. The advances made by genetic engineering in improving the features of pediocins are also discussed, as well as their perspectives for future applications.

In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd

“…(Hajirostamloo 2009). As reported earlier by Papagianni and Anastasiadou (2009), the P. acidilactici strains require an adequate amount of carbohydrate for their growth and metabolism, and their survival rate was found to be lower in the presence of low levels of carbohydrate source. This may be the reason behind the reduction of viable count of P. acidilactici NCIM 5424 in the present study.…”

“…lactis Bb12 was observed within 4 h of incubation at 42°C. Besides the stability of pediocin PA-1 bacteriocin at wide pH and temperature, an acceptable survival rate and stability under GIT conditions in an in vitro model was observed, indicating its probiotic nature (Papagianni and Anastasiadou 2009;Kheadr et al 2010;Devi and Halami 2011). Hence, present studied cultures producing pediocin PA-1 like bacteriocin may have many beneficial effects on the GIT of humans.…”

“…plantarum Acr2 reduced the Listeria count to a negligible number within 8 h of incubation in soymilk. The strong anti-listerial peptide produced by these bacteria was responsible for the decline in the Listeria count (Papagianni and Anastasiadou 2009). The E. faecium NCIM 5423 reduced the Listeria count more expeditiously within 4 h when compared to Lb.…”

“…Hence, controlling the growth of Listeria in food systems has become necessary. Several of the class IIa bacteriocins, especially pediocin PA-1 are found to destroy the Listeria with their antagonistic effects and are widely used in fermentation of dairy, food and meat processing industries (Papagianni and Anastasiadou 2009). The pediocin production in milk is achieved either by genetic modification or co-cultivation with other LAB to increase the shelf life of the fermented product Steinberg 2003, 2010).…”

The Culture of Pediococcus pentosaceus T1 Inhibits Listeria Proliferation in Salmon Fillets and Controls Maturation of Kimchi

“…Our test of antilisterial activity of nisin and P. pentosaceus T1 culture was performed under the optimal growth conditions for L. monoctogenes (pH=7.2 and 35 °C) to count viable Listeria cells in the selective medium. Since our previous study had shown that the culture had broader spectrum of pH and temperature for maximal antilisterial activity (31), it could be more favourable as an antilisterial agent in food products. However, the application of antimicrobial materials on food is more complex due to various factors such as salt concentration and temperature, which aff ect the antimicrobial activity (30).…”