Pediococcus pentosaceus

Lactic acid has a number of applications in the food industry as well as nonfood uses. The bacterium Pediococcus pentosaceus has the ability to hydrolyze inulin via an exo-inulinase and convert it to lactic acid (Middlehoven et al., 1993). Likewise, a number of Lactobacillus sp. strains and Streptococcus bovis can form lactic acid from inulin (Shamtsyan et al., 2002). 

Middlehoven, W.J., Van Adrichsem, P.P.L., Reij, M.W., and Koorevaar, M., Inulin degradation by Pediococcus pentosaceus, in Inulin and Inulin-Containing Crops, Fuchs, A., Ed., Elsevier, Amsterdam, 1993, pp. 273-280. 

Lonvaud-Eunel, A., Joyeux, A. (1993) Antagonism between lactic acid bacteria of wines inhibition of Leuconostoc oenos by Lactobacillus planlarwn and Pediococcus pentosaceus. Food Microbiol, 10, 411 19. 

Strasser de Saad, A.M., Manca de Nadra, M.C. (1993). Characterization of bacteriocin produced by Pediococcus pentosaceus in wine.7. Appl. Bacterial, 74, 406 10. 

Rodriguez, A.V. and Manca de Nadra, M.C. 1995. Effect of pH and hydrogen peroxide produced by Lactobacillus hilgardii on Pediococcus pentosaceus growth. FEMS Microbiol. Lett. 128, 59-62. Rodriguez, S.B., Amberg, E., Thornton, RJ., and McLellan, M.R. 1990. Malolactic fermentation in Chardonnay Growth and sensory effects of commercial strains of Leuconostoc oenos. J. Appl. Bacteriol. 68, 139-144. 

Tzanetakis, N., and Litopoulou—Tzanetaki, E. (1989). Biochemical activities of Pediococcus pentosaceus isolates of dairy origin. J. Dairy Sci. 72, 859-863. 

Eresh fruits are strongly recommended in the human diet since they are rich in vitamins, dietary fibres, minerals and antioxidants. In particular, sweet cherries contain remarkable contents of polyphenols, such as anthocyanins, which give them the characteristic colour and antioxidant properties. Fermentation can further enhance the antioxidant properties of sweet cherries. Sweet cherry Prunusavium L.) puree fermented by selected autochthonous lactic acid bacteria (L. plantarum, Pediococ-cus acidilactici, Pediococcus pentosaceus and Leuconostoc mesenteroides subsp. mesenteroides) at 25 C for 36h has been reported to exhibit significantly higher DPPH radical-scavenging capacity compared to unfermented sweet cherry puree (Cagno etal., 2011). 

Todorov, S. D., Dicks, L. M. T. (2005). Pediocin ST18, an anti-hsterial bacteriocin produced by Pediococcus pentosaceus ST 18 isolated from boza, a traditional cereal beverage from Bulgaria. Process Biochemistry, 40, 365-370. 

Dalie, D., Pinson-Gadais, L., Atanasova-Penichon, V., Marchegay, G., Barreau, C., Deschamps, A., et al. (2012). Impact of Pediococcus pentosaceus strain L006 and its metabolites on fumonisin biosynthesis by Fusarium verticillioides. Food Control, 23, 405-411. 

Laitila, A., Sweins, H., Vilpola, A., Kotaviita, E., Olkku, J., Home, S., et al. (2006). Lactobacillus plantarum and Pediococcus pentosaceus starter cultures as a tool for microflora management in malting and for enhancement of malt processability. Journal of Agricultural and Food Chemistry, 54, 3840-3851. 

Lactobacillus plantarum -I- Pediococcus pentosaceus (10 colony-forming units/g). Using lambs. 

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. 

---