Techno-functional attributes of Pediococcus spp.: a review

Abstract

Pediococcus spp. crowned with GRAS (generally regarded as safe) Food and Drug Administration (FDA) status are important lactic acid bacteria (LAB) used in various fermented dairy as well as non-dairy products either as starter or as non-starter culture. Production of antimicrobial and flavoring compounds, phytase enzyme, exopolysaccharides etc. are technological attributes associated with this genus. Pediocin; the anti-listerian antimicrobial peptide produced by this particular genus is the most exploited trait allowing this organism to be used as a bio-preservative. Beyond technological importance, strains of Pediococci also act as safe probiotics. In addition, other beneficial functional characteristics such as immune-modulation, hypo-cholesterolemic activity, anti-oxidative potential etc. are also contributed by the Pediococcal strains which attract the researchers towards this genus. Generally, pediocin production by Pediococcus species remains the main focus of the researchers. In addition to this, the aim of the present review is to dwell concisely on various technological, probiotic, and functional attributes Pediococci are endowed with, to explore their potential as techno-functional starters in the development of novel and value added functional foods.