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Open AccessArticle

The Biotechnological Potential of Pediococcus spp. Isolated from Kombucha Microbial Consortium

Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine Bucharest, 59 Mărăști Blvd., 011464 Bucharest, Romania
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Foods 2020, 9(12), 1780; https://doi.org/10.3390/foods9121780
Received: 29 October 2020 / Revised: 27 November 2020 / Accepted: 28 November 2020 / Published: 1 December 2020
(This article belongs to the Special Issue Advanced Research of Lactic Acid Bacteria in Food Field)
In the past decade, the probiotic market has grown rapidly, both for foods and supplements intended to enhance wellness in healthy individuals. Different lactic acid bacteria (LAB), especially Lactobacillus spp., of different origins have already been used to develop commercial probiotic products. Nowadays, LAB new alternative sources, such as non-dairy fermented food products, are being exploited. One such source is Kombucha, a fermented low-alcohol beverage made of tea leaves. In this regard, we tested seven Pediococcus spp. strains isolated from a local industrial Kombucha for their biotechnological potential. Two, out of the seven isolates, identified as Pediococcus pentosaceus (L3) and Pediococcus acidiliactici (L5), were selected as successful candidates for the food industry, due to their probiotic and technological properties. In regard to their resistance in the gastro-intestinal tract, both selected strains were tolerant to a pH of 3.5, presence of 0.3% pepsin, and 0.5% bile salt concentration. On the antagonistic side, the fresh suspension of selected isolates had high inhibitory activity against pathogenic bacteria, such as Salmonella enterica Typhimurium, Listeria monocytogenes, Listeria ivanovii, Bacillus cereus, Proteus hauseri, and methicillin resistant Staphylococcus aureus. In addition, moderate to high inhibitory activity was noticed against foodborne molds (e.g., Penicillium expansum and Penicillium digitatum). These safety issues were supported by their negative hemolytic activity and good antioxidant potential (56–58%). Selected isolates were sensitive to ampicillin, penicillin, erythromycin, and lincomycin, while a broad range of other antibiotics were not effective inhibitors. On the technological side, both strains tolerated 5% NaCl and, during the freeze-drying process, had a good survival rate (86–92%). The selected Pediococcus strains have proven properties to be used for further development of functional products. View Full-Text
Keywords: lactic acid bacteria (LAB); Pediococcus spp.; Kombucha; probiotic; antimicrobial; lyophilization lactic acid bacteria (LAB); Pediococcus spp.; Kombucha; probiotic; antimicrobial; lyophilization
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MDPI and ACS Style

Diguță, C.F.; Nițoi, G.D.; Matei, F.; Luță, G.; Cornea, C.P. The Biotechnological Potential of Pediococcus spp. Isolated from Kombucha Microbial Consortium. Foods 2020, 9, 1780. https://doi.org/10.3390/foods9121780

AMA Style

Diguță CF, Nițoi GD, Matei F, Luță G, Cornea CP. The Biotechnological Potential of Pediococcus spp. Isolated from Kombucha Microbial Consortium. Foods. 2020; 9(12):1780. https://doi.org/10.3390/foods9121780

Chicago/Turabian Style

Diguță, Camelia F.; Nițoi, George D.; Matei, Florentina; Luță, Gabriela; Cornea, Călina P. 2020. "The Biotechnological Potential of Pediococcus spp. Isolated from Kombucha Microbial Consortium" Foods 9, no. 12: 1780. https://doi.org/10.3390/foods9121780

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