Sugar fermentation profile of Pediococcus strains from diverse sources

Abstract

Pediococcus spp. crowned with GRAS (generally regarded as safe) and FDA (food and drug administration) status are important lactic acid bacteria (LAB) with a multitude of techno-functionality. A total 43 Pediococcus strains (41: P. pentosaceus and 2: P. acidilactici) from diverse sources were evaluated for sugar fermentation pattern towards 49 different sugars and sugar derivatives using analytical profile index (API). Pediococcus strains exhibited similar trend towards 34 out of 49 sugars. Among these 34 sugars, 7 were utilized by all the strains; while, 27 sugars were not fermented by any of the studied strains. Strain specific variations were observed for remaining 15 sugars. Based on the sugar fermentation pattern, Pediococcus strains can be selected for the intended food applications. Additionally, this will be helpful for their identification up-to species level.