Pediococcus acidilactici

Sire, J.M., Donnio, P.Y., Mesnard, R., Pouedras, R, Avril, J.L Septicemia and hepatic abscess caused by Pediococcus acidilactici. Europ. J. Clin. Microbiol. Inf Dis. 1992 11 623-625... 

Christensen, D.P. and Hutkins, R.W. 1992. Collapse of the proton motive force in Listeria monocytogenes caused by a bacteriocin produced by Pediococcus acidilactici. Appl Environ. Microbiol. 58, 3312-3315. 

Schoeman, H., Vivier, M., du Toit, M, Dicks, L.M.T., and Pretorius, I.S. 1999. The development of bactericidal yeast strains by expressing the Pediococcus acidilactici pediocin gene (pedA) in Saccharomyces cerevisiae. Yeast 15, 647-656. 

Vazquez, J. A., Gonzalez, M. P., and Murado, M. A. (2004). Murado Pediocin production by Pediococcus acidilactici in solid state culture on a waste medium. Process simulation and experimental results. Biotech. Bioeng. 85, 676-682. 

Fig. 7. Alignment of leader peptides of class lA, and class lAn lantibiotics and class 11 non-lantibiotic bacterlocins. Lantibiotics with class lAj leaders include nisin A and nisin Z from different strains of Lactococcus lactis [83], subtilin from Bacillus subtilis [84], epidermin, gal-lidermin and Peps from various Staphylococcus epidermidis strains [29,90,188], Lantibiotics with class lAn leaders include lacticin 481 (lactococcin DR) from L. lactis [211], streptococcin A-FF22 from Streptococcus sp. [199], salivaricin A from Streptococcus salivarius and cytolysin LI and L2 from Enterococcus faecalis [122]. Bacteriocins of the non-lantibiotic class 11 type include leucocin A from Leuconostocgelidum [69], lactococcin A, B and M from L. lactis [46,125,126,135,136],pediocin PA-1 from Pediococcus acidilactici [130], and sakacin A and lactacin F from Lactobacillus sp. [43,203]...

Bhunia AK, Johnson MC, Ray B, Kalchayanand N (1991) Mode of action of pediocin AcH from Pediococcus acidilactici H on sensitive bacterial strains. J Appl Bacteriol 70 25-33... 

Chikindas ML, Garcia-Garcera MJ, Driessen AJM, Ledeboer AM, Nissen-Meyer N, Nes IF, Abee T, Konings WN, Venema G (1993) Pediocin PA-1, a bacteriocin from Pediococcus acidilactici PACl.O, forms hydrophyUc pores in the cytoplasmic membrane of target cells. Appl Environ Microbiol 59 3577 - 3584... 

Marugg JD, Gonzalez CF, Kunka BS, Ledeboer AM, Pucci MF, Toonen MY, Walker SA, Zoetmulder LCM, Vandenberg PA (1992) Cloning, expression and nucleotide sequence of genes involved in production of pediocin PA-1, a bacteriocin from Pediococcus acidilactici PACl.O. Appl Environ Microbiol 58 2360-2367... 

Venema K, Kok J, Marugg JD, Toonen MY, Ledeboer AM, Venema G, Chikindas L (1995) Functional analysis of the pediocin operon of Pediococcus acidilactici PAC 1.0 PedB is the isnmunity protein and PedD is the precimsor processing enzyme. Mol Microbiol... 

Hussuwa Sorghum Cooked dough Lb. fermentum, Pediococcus acidilactici, Ped. pento-saceus, yeast Sudan (Yousif et al., 2010)... 

Ruiz-Moyano, S., Martin, A., Benito, M. J., Hernandez, A., Casquete, R., Cordoba, M. D. (2011). Apphcation of Lactobacillus fermerUum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages. Food Microbiology, 28, 839-847. 

Lactobacillus paracasei Pediococcus acidilactici Pediococcus perttosaceus acetic acid bacteria acceleration of drying flavour and colour formation... 

Zhao K, Qiao Q, Chu D, Gu H, DaoTH, Zhang J, et al. Simultaneous saccharification and high titer lactic acid fermentation of corn stover using a newly isolated lactic acid bacterium Pediococcus acidilactici DQ2. BioresourTechnol 2013 135 481-9. 

Lactic acid bacteria. The number of species within lactic acid bacteria used for sausage fermentation is modest. According to Hammes et al. (1985) the following five species can be found in starter culture preparations Lactobacillus plantarum, Lactobacillus sake, Lactobacillus curvatus, Pediococcus pentosaceus and Pediococcus acidilactici. In addition, Lactobacillus pentosus is also used. 

Pediocin PA-1 is a bacteriocin produced by Pediococcus acidilactici PAG 1.0 and is effective against P. acidilactici, P. pentosacens, Lactobacillus plantarum, L. casei, L. bifermentans, L. mesenteroides and Listeria monocytogenes (Marugg, 1991). Other Pediococcus spp. also produce bacterioc-ins (Stiles and Hastings, 1991). The range of bacteriocins produced by Lactobacillus spp. is illustrated in Table 6.4. 

Fig. 9.2 Pediococcus acidilactici strain LMG 25667 grown on a commonly used growth medium for the detection of beer spoilage bacteria, known as Nachweismedium lur bierschadliche Bak-terien (panel 1), on de Man, Rogosa, and Sharpe medium (panel 2), and Raka-Ray medium (panel 3). Spectra were visualized using the free mMass software. (Strohalm et al. 2010)...

Mathys S, Meile L, Lacroix C. Co-cultivation of a bacteriocin-producing mixed culture of Bifidobacterium thermophilum RBL67 and Pediococcus acidilactici UVAl isolated from baby faeces. / Appl Microbiol. 2009 107(1) 36—46. 

Pediococcus acidilactici thermophilic, homofermentative, D,L-Lactic acid... 

Homofermentative lactic acid bacteria (such as Lactococcus lactis and Streptococcus lactis) produce (-l-)-L-lactic acid (e.g. in sour cream). Both isomers, (-l-)-L-lactic acid and (-)-D-lactic acid (8-65), are formed during milk fermentation by heterofermen-tative bacteria (lactic acid bacteria are mostly heterofermentative bacteria) and lactic acid thus also occurs as a racemate in sauerkraut, pickled cucumbers, olives and silage. For example, bacteria of the genus Leuconostoc produce d-lactic acid, while bacteria Pediococcus acidilactici and other bacteria produce racemic lactic acid. The content of lactic acid in dairy products is 0.5-1.0%. L-Lactic acid in yoghurt represents about 54% and in sour cream 96% of the total lactic acid content. The total lactic acid content in sauerkraut is 1.5 2.5%, in fermented cucumbers it ranges from 0.5 to 1.5% and fermented green olives contain 0.8 to 1.2% lactic acid. 

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