Cited by 262Probiotics and Fermented FoodsBacterial Genetics and BiotechnologyBacteriophages and microbial interactions

Pediococcus spp.: An important genus of lactic acid bacteria and pediocin producers

Porto, Maria Carolina W., Kuniyoshi, Taís Mayumi, Azevedo, P.O.S., Vitolo, Michele, Oliveira, R.P.S.·2017·Biotechnology Advances

Abstract

Probiotics have gained increasing attention due to several health benefits related to the human digestive and immune systems. Pediococcus spp. are lactic acid bacteria (LAB) that are widely described as probiotics and characterized as coccus-shaped bacteria (arranged in tetrads), Gram-positive, non-motile, non-spore forming, catalase-negative, and facultative anaerobes. There are many Pediococcus strains that produce pediocin, an effective antilisterial bacteriocin. Pediocins are small, cationic molecules consisting of a conserved hydrophilic N-terminal portion containing the YGNGV motif and an amphiphilic or hydrophobic C-terminal variable portion. A number of studies have been developed with Pediococcus isolated from multiple biological niches to conduct fermentation processes for pediocin or Pediococcus cell production. This review gathers the most significant information about the cultivation, mode of action, and variability of bacteriocins produced by Pediococcus spp., emphasizing their applications in the areas of food and clinical practice. This updated panorama assists in delimiting the challenges that still need to be overcome for pediocin use to be approved for human consumption and the food industry.

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Crossref · 10.1016/j.biotechadv.2017.03.004

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Authors
Porto, M. C. W., Kuniyoshi, T. M., Azevedo, P. O. S., Vitolo, M., & Oliveira, R. P. S.
Affiliations
Universidade de São Paulo (BR)
Venue
Biotechnology Advances
Publisher
Elsevier BV
Published
2017-05
Volume
35
Issue
3
Pages
361-374
ISSN
0734-9750 (ISSN-L)
OpenAlex
W2593240978
Cited by
262
References
137
Citations by year
2026: 20 · 2025: 41 · 2024: 39 · 2023: 24 · 2022: 50 · 2021: 32 · 2020: 19 · 2019: 16 · 2018: 16 · 2017: 4
FWCI
1.63
Type
journal article
Language
en
Open access
closed
Locations
  • Biotechnology Advances (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • Fundação de Amparo à Pesquisa do Estado de São Paulo (2015/24777-0, 2016/06284-9)
  • Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (1560096)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
  • Physical Sciences › Environmental Science › Ecology › Bacteriophages and microbial interactions
Keywords
Pediococcus, lactic acid bacteria, pediocin, bacteriocins, probiotics, antilisterial activity, food biopreservation, bacteriocin mode of action, food safety, clinical application
MeSH terms
Pediocins, Fermentation, Food Microbiology, Pediococcus, Probiotics

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