Thayane Garcia Blumberg, Taiciane Gonçalves da Silva, Jordan Teixeira Oliveira, Elisa dos Santos Pereira, Robson Andreazza, Ângela Maria Fiorentini, Simone Pieniz
{"title":"戊糖球球菌P107在食品基质中的益生菌潜力、安全性及应用","authors":"Thayane Garcia Blumberg, Taiciane Gonçalves da Silva, Jordan Teixeira Oliveira, Elisa dos Santos Pereira, Robson Andreazza, Ângela Maria Fiorentini, Simone Pieniz","doi":"10.1111/jfs.70004","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>The aim was to evaluate the probiotic properties and safety aspects of the isolate <i>Pediococcus pentosaceus</i> P107 as well as its tolerance and survivability in a simulated gastrointestinal tract (GIT) environment and its viability during storage in natural yogurt. The in vitro evaluation of probiotic properties was based on GIT tolerance, bile salt resistance, and tolerance to acidic conditions. The safety aspects were assessed using gelatinase, DNAse, hemolytic activity tests, antimicrobial susceptibility, and cytotoxicity. The functional yogurt was prepared with the isolate P107 and microbiological, physicochemical, and sensory analyzes were performed. The results showed that <i>P. pentosaceus</i> P107 has probiotic potential without virulence factors and exhibits good viability under simulated GIT conditions and during storage in a food matrix (yogurt), maintaining concentrations of > 6 log CFU mL<sup>−1</sup> a good sensory acceptability. It is concluded that <i>P. pentosaceus</i> P107 has a probiotic potential and microbiological safety for use in food.</p>\n </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 1","pages":""},"PeriodicalIF":1.8000,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Probiotic Potential, Safety Aspects, and Application of Pediococcus pentosaceus P107 in Food Matrix\",\"authors\":\"Thayane Garcia Blumberg, Taiciane Gonçalves da Silva, Jordan Teixeira Oliveira, Elisa dos Santos Pereira, Robson Andreazza, Ângela Maria Fiorentini, Simone Pieniz\",\"doi\":\"10.1111/jfs.70004\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>The aim was to evaluate the probiotic properties and safety aspects of the isolate <i>Pediococcus pentosaceus</i> P107 as well as its tolerance and survivability in a simulated gastrointestinal tract (GIT) environment and its viability during storage in natural yogurt. The in vitro evaluation of probiotic properties was based on GIT tolerance, bile salt resistance, and tolerance to acidic conditions. The safety aspects were assessed using gelatinase, DNAse, hemolytic activity tests, antimicrobial susceptibility, and cytotoxicity. The functional yogurt was prepared with the isolate P107 and microbiological, physicochemical, and sensory analyzes were performed. The results showed that <i>P. pentosaceus</i> P107 has probiotic potential without virulence factors and exhibits good viability under simulated GIT conditions and during storage in a food matrix (yogurt), maintaining concentrations of > 6 log CFU mL<sup>−1</sup> a good sensory acceptability. It is concluded that <i>P. pentosaceus</i> P107 has a probiotic potential and microbiological safety for use in food.</p>\\n </div>\",\"PeriodicalId\":15814,\"journal\":{\"name\":\"Journal of Food Safety\",\"volume\":\"45 1\",\"pages\":\"\"},\"PeriodicalIF\":1.8000,\"publicationDate\":\"2025-01-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Safety\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/jfs.70004\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Safety","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jfs.70004","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Probiotic Potential, Safety Aspects, and Application of Pediococcus pentosaceus P107 in Food Matrix
The aim was to evaluate the probiotic properties and safety aspects of the isolate Pediococcus pentosaceus P107 as well as its tolerance and survivability in a simulated gastrointestinal tract (GIT) environment and its viability during storage in natural yogurt. The in vitro evaluation of probiotic properties was based on GIT tolerance, bile salt resistance, and tolerance to acidic conditions. The safety aspects were assessed using gelatinase, DNAse, hemolytic activity tests, antimicrobial susceptibility, and cytotoxicity. The functional yogurt was prepared with the isolate P107 and microbiological, physicochemical, and sensory analyzes were performed. The results showed that P. pentosaceus P107 has probiotic potential without virulence factors and exhibits good viability under simulated GIT conditions and during storage in a food matrix (yogurt), maintaining concentrations of > 6 log CFU mL−1 a good sensory acceptability. It is concluded that P. pentosaceus P107 has a probiotic potential and microbiological safety for use in food.
期刊介绍：
The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.
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