Pediococcus pentosaceus in fermented Foods: Probiotic properties and a multi-omics framework for applications

Abstract

Background

Pediococcus pentosaceus, an emerging lactic acid bacterium (LAB) strain, is widely distributed in various fermented foods, functioning as part of the indigenous microbiota or as a starter culture to enhance the flavor, nutritional value, and product safety. Although many strains have well-documented probiotic properties, the underlying molecular mechanisms remain partially understood, limiting their optimized application in fermented food production and probiotic development.

Scope and approach

This review presents a comprehensive synthesis of current research on P. pentosaceus derived from diverse fermented foods, emphasizing its probiotic traits such as gastrointestinal resilience, antimicrobial activity, antioxidant properties, and immunomodulatory effects. Recent advances in multi-omics technologies, including genomics, transcriptomics, proteomics, and metabolomics, have enabled insights into key genes, metabolic pathways, and adaptive mechanisms underlying the functional traits of P. pentosaceus. The review further discusses integrative multi-omics strategies supporting the application of P. pentosaceus as a probiotic starter culture in food fermentation and highlights the prospects for precision fermentation and next-generation functional foods.

Key findings and conclusions

Herein, we systematically summarize recent integrated multi-omics studies that reveal key probiotic features, supporting the rational selection and optimization of P. pentosaceus strains for food fermentation and probiotic use. These approaches have revealed key genes, metabolic pathways, and regulatory networks related to flavor formation, environmental adaptation, and the production of bioactive compounds. However, challenges remain, including data integration, validation of predicted functions, and industrial scalability. Addressing these issues will expand the application potential of P. pentosaceus in developing functional food and individualized nutrition.