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Assessment of probiotic, antifungal and cholesterol lowering properties of Pediococcus pentosaceus KCC ‐23 isolated from Italian ryegrass
Author(s) -
Ilavenil Soundharrajan,
Vijayakumar Mayakrishnan,
Kim Da Hye,
Valan Arasu Mariadhas,
Park Hyung Su,
Ravikumar Sivanesan,
Choi Ki Choon
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7128
Subject(s) - probiotic , food science , biology , fusarium oxysporum , pediococcus , antifungal , inulin , microbiology and biotechnology , bacteria , lactobacillus , fermentation , botany , genetics
BACKGROUND Lactic acid bacteria ( LAB ) are important for the processing of various food products. Although genetically modified organisms have contributed to improvements in various food products, there are some limitations. Thus, the discovery of wild strains from natural sources must be considered as the most suitable approach for identifying new LAB . Therefore, we planned to isolate and characterise the LAB from Italian ryegrass forage and evaluate their biological potential. RESULTS A total of 28 strains were isolated and screened for their anti‐fungal and probiotic properties. A single strain was selected due to its antifungal and probiotic efficiency. The strain was identified as Pediococcus pentosaceus KCC ‐23. The strain KCC ‐23 showed effective inhibition against Aspergillus fumigatus , Pencillium chrysogenum , Pencillium roqueforti , Botrytis elliptica and Fusarium oxysporum . Further, it survived low pH , and the presence of bile salts and gastric juice. It exhibited significant aggregation and hydrophobicity properties. The KCC ‐23 effectively assimilated cholesterol and had the ability to utilise pre‐biotics such as raffinose and inulin. Finally, KCC ‐23 exhibited significant free radical scavenging activity. CONCLUSION P. pentosaceus KCC ‐23 showed effective anti‐fungal, probiotic and anti‐oxidant properties and would be a promising isolate for exploitation in the formulation of food for ruminants and humans. © 2015 Society of Chemical Industry