Pediococcus species: A lactic acid bacteria with promising therapeutic applications

Abstract

Pediococcus species, prominent Gram-positive lactic acid bacteria, exhibit significant biotechnological properties. A comprehensive literature search and review were conducted using several authentic electronic databases for the publication of recent studies to analyse relevant studies on Pediococcus species, antimicrobial metabolites, and their application in food preservatives that evidence the therapeutic efficacy of the species. The bacteriocin produced by these species provides antimicrobial activity that also enhances food quality by improving the flavour, texture, shelf-life, and nutritional quality of developed food products. Several researchers reported that among all species, P. acidilactici and P. pentosaceus are well-versed in enhancing functional and therapeutic properties. It produces antibacterial peptides, bacteriocins called pediocin, which are highly involved in food preservation. Additionally, P. acidilactici produces bioactive compounds that increase the levels of antioxidants, phenolics, flavonoids, and L-alanine to enhance nutritional quality. Pediococcus species possess probiotic properties as they can tolerate low gastric pH and bile salt, are non-hemolytic, and show antibacterial activities. P. acidilactici and P. pentosaceus demonstrateanti-proliferative and anticancer effects on cancer cells. P. parvulus also exhibits anti-inflammatory and anti-pathogenic properties, making it a suitable probiotic strain. P. damnosus demonstrated only a bacteriostatic effect on the pathogens; on the other hand, P. acidilactici and P. Pentosaceus show both bacteriostatic and bactericidal effects on pathogens. Additionally, some Pediococcus species are also involved in lowering glucose and cholesterol levels. However, Pediococcus species are generally regarded as safe (GRAS) and can be effectively utilised in the food industry. Various fermented foods, including dairy products, meat, fruits, and vegetables, and also in beer and wine making, are produced using Pediococcus as a starter culture. Pediococcus species are also efficient for the formulation of functional food asthey are potent for improving gut health and immune function. However, using Pediococcus species in food production is subject to regulation and safety considerations.