Functional Properties of Pediococcus Species Isolated from Traditional Fermented Cereal Gruel and Milk in Nigeria
2013
Banwo, Kolawole | Sanni, Abiodun | Tan, Huarong
Pediococcus species were isolated from ogi, fermented cow and sheep milk. Functional properties such as hydrogen peroxide production, tolerance to simulated gastric transit with pepsin and bile salts, bile salt hydrolytic (BSH) activity, in vitro adherence assay and antimicrobial characteristics were carried out. The strains tolerated bile salts and BSH activity was positive. Pediococcus acidilactici OB4 survived gastric transit after 180min comparable to a probiotic strain, L. acidophilus CNRZ1923. The strains exhibited good adhesion to the three extracellular matrices. Two isolates (P. acidilactici OB4 and P. pentosaceus SM3) produced bacteriocin. Bacteriocins were stable at pH 4-9 and on treatment with lipase, catalase, α-amylase and lysozyme, while their activity was lost on treatment with proteinase K, pronase E, pepsin and trypsin. The bacteriocins produced by P. pentosaceus SM3 was heat stable at 100°C for 10 min while P. acidilactici OB4 was stable at 100°C for 30 min. The bacteriocin produced by P. acidilactici OB4 was identified as PedA while P. pentosaceus SM3 was PedB. The bacteriocins had relative heat stability, high anti-listerial activity and a good spectrum of activity against some pathogenic microorganisms. The results demonstrated possible inclusion in a starter culture fermentation process of food and dairy products and safety characteristics.
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