Pediococcus spp.: An important genus of lactic acid bacteria and pediocin producers
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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LAB from the genera Lactobacillus, Bifidobacterium and Pediococcus are commonly classified as probiotics.
“LAB from the genera Lactobacillus, Bifidobacterium and Pediococcus are commonly classified as probiotics [21].”
Pediococcus pentosaceus and Pediococcus acidilactici are the main species used in fermentation processes as a starter (co-culture) for avoiding contamination.
“Pediococcuspentosaceus and Pediococcus acidilactici are the main species used in fermentation processes as astarter (co-culture) for avoiding contamination [21] even though the strain Pediococcusclaussenii was not studied as a starter intensively and in our study showed good fermentation characteristics.”
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Fabiszewska, A. U., Zielińska, K. J., & Wróbel, B. (2019) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-019-2649-2 · Cited by 121 · see citing works
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Alhaag, H., Yuan, X., Mala, A., Bai, J., & Shao, T. (2019) · Applied Sciences · doi:10.3390/app9061247 · Cited by 55 · see citing works
- 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
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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