Pediococcus pentosaceus is a kind of microorganism that plays an important role in the fields of food, medicine, etc. It is a Gram-positive bacterium. The cells are spherical, with diameters usually ranging from 0.5 to 1.0 micrometers. They are often arranged in single, paired or quad-tuples, do not move and have no spores. Facultative anaerobic bacteria, with the characteristics of acid and salt tolerance, can grow in an environment with pH 3.5 and 5%-10% NaCl, and are negative for catalase. Its growth requires a variety of nutrients. The growth temperature range is 13-45℃, with the optimal growth temperature being 35℃. It belongs to the same type of fermentation lactic acid bacteria. It converts hexose into lactic acid through the Embden-Meyerhof pathway and can also produce lactic acid from pentose through the 6-phosphogluconate/phosphoketonolase pathway. Fermenting various sugars produces acid but no gas.
Food Fermentation: Fermentation agents are commonly used to inhibit the growth of pathogenic and spoilage microorganisms, thereby reducing the residues of nitrites and amines in meat products. This process enhances the safety of fermented foods while suppressing off-flavors. Additionally, it can degrade proteins and lipids, improving the aroma and flavor profile of fermented products. It is frequently applied in traditional Chinese fermented meat products such as ham, cured meats, dried fish, salted fish, as well as in the fermentation of vegetables like cucumbers, green beans, and soybeans. Maintaining Intestinal Health: Fermented foods help maintain a dominant position for normal gut flora. As probiotics, they regulate intestinal microecological balance, enhance intestinal immunity, and promote nutrient absorption. These effects contribute to the prevention and improvement of various intestinal diseases. Antimicrobial Effects: During metabolism, various natural antimicrobial substances such as bacteriocins and organic acids are produced. These compounds exhibit a broad spectrum of antibacterial activity—particularly against harmful bacteria like Listeria monocytogenes—thereby aiding in prolonging food shelf life and preventing spoilage. Other Functions: Research indicates that Pentose-Phosphate Pathway bacteria also possess antioxidant properties along with functions such as cholesterol reduction and uric acid lowering. This suggests potential applications within medical health care fields.
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