Simple Search:

In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry


Citation

Abbasiliasi, Sahar and Tan, Joo Shun and Bashokouh, Fatemeh and Tengku Ibrahim, Tengku Azmi and Mustafa, Shuhaimi and Vakhshiteh, Faezeh and Sivasamboo, Subhashini and Ariff, Arbakariya (2017) In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry. BMC Microbiology, 17 (1). pp. 1-11. ISSN 1471-2180

Abstract / Synopsis

Background: Selection of a microbial strain for the incorporation into food products requires in vitro and in vivo evaluations. A bacteriocin-producing lactic acid bacterium (LAB), Pediococcus acidilactici Kp10, isolated from a traditional dried curd was assessed in vitro for its beneficial properties as a potential probiotic and starter culture. The inhibitory spectra of the bacterial strain against different gram-positive and gram-negative bacteria, its cell surface hydrophobicity and resistance to phenol, its haemolytic, amylolytic and proteolytic activities, ability to produce acid and coagulate milk together with its enzymatic characteristics and adhesion property were all evaluated in vitro. Results: P. acidilactici Kp10 was moderately tolerant to phenol and adhere to mammalian epithelial cells (Vero cells and ileal mucosal epithelium). The bacterium also exhibited antimicrobial activity against several gram-positive and gram-negative food-spoilage and food-borne pathogens such as Listeria monocytgenes ATCC 15313, Salmonella enterica ATCC 13311, Shigella sonnei ATCC 9290, Klebsiella oxytoca ATCC 13182, Enterobacter cloaca ATCC 35030 and Streptococcus pyogenes ATCC 12378. The absence of haemolytic activity and proteinase (trypsin) and the presence of a strong peptidase (leucine-arylamidase) and esterase-lipase (C4 and C8) were observed in this LAB strain. P. acidilactici Kp10 also produced acid, coagulated milk and has demonstrated proteolytic and amylolactic activities. Conclusion: The properties exhibited by P. acidilactici Kp10 suggested its potential application as probiotic and starter culture in the food industry.


Download File

[img] PDF
In vitro assessment of Pediococcus acidilactici Kp10.pdf
Restricted to Repository staff only

Download (1MB)

Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
DOI Number: https://doi.org/10.1186/s12866-017-1000-z
Publisher: BioMed Central
Keywords: Pediococcus acidilactici Kp10; Probiotic; Starter culture; Adhesion property; Proteolytic; Food-borne pathogens; Food industry
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 16 Apr 2019 10:50
Last Modified: 16 Apr 2019 10:50
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1186/s12866-017-1000-z
URI: http://psasir.upm.edu.my/id/eprint/62137
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item