Food and Fermentation Industries >

2023 , Vol. 49 >Issue 7: 118 - 125

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032297

Functional properties of Pediococcus pentosaceus SBC5 and its application in fermented milk

  • WANG Zhixin ,
  • ZHANG Yuting ,
  • HAN Shuopei ,
  • HUANG Yuqing ,
  • ZHANG Shixiong ,
  • NING Yawei
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  • (College of Food Science and Biology, Hebei University of Science and Technology,Shijiazhuang 050018, China)

Received date: 2022-05-16

  Revised date: 2022-08-18

  Online published: 2023-04-28

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Abstract

A lab-preserved strain was identified and its functional properties such as acid and bile salts tolerance, heat resistance, hydrophobicity, α-amylase and α-glucosidase inhibitions, antioxidant, and antimicrobial properties of the strain and its metabolites, were tested in vitro. Finally, the strain was used to ferment skim milk, and the performance changes during fermentation and storage period were investigated. The lactic acid bacteria strain was identified as Pediococcus pentosaceus by morphological observation and 16S rDNA sequence analysis and named as Pediococcus pentosaceus SBC5. The survival rate of P. pentosaceus SBC5 was 49.42% after incubation in gastric acid at pH 2.0 for 2 h, and the survival rate was 65.38% after incubation at 0.3% bile salt for 2 h. The hydrophobicity of P. pentosaceus SBC5 was 21.58%. After treatment at 40 ℃ and 50 ℃, the survival rates were 98.61% and 74.15%, respectively. The metabolite of P. pentosaceus SBC5 had good α-amylase inhibition, antioxidant and antimicrobial properties. The inhibitory effect on α-amylase was 46.93%, the scavenging rate to DPPH free radical was 18.98%, and the inhibitory zone diameters against Staphylococcus aureus and Escherichia coli were both more than 20 mm. The curdling time of P. pentosaceus SBC5 was shortened to 12 h. The acidity was 90 °T during fermentation and the viable count was 1.66×109 CFU/mL. The water retention rate of the fermented milk was 65.42% and the sensory score was high. Storing for 24 d, the susceptibility to syneresis of the fermented milk was stable, the viscosity was moderate, and the viable count was 2.04×108 CFU/mL, which was higher than the national standard of 1.0×106 CFU/mL. P. pentosaceus SBC5 had good acid resistance, bile salt resistance, heat resistance and hydrophobicity. The metabolites had certain α-amylase inhibition, antioxidant capacity and antimicrobial function. It had excellent fermentation performance in skim milk. This study provided a theoretical foundation for the development of functional probiotics and their applications in dairy products.

Key words： Pediococcus pentosaceus; identification; functional property; fermented milk

Cite this article

WANG Zhixin , ZHANG Yuting , HAN Shuopei , HUANG Yuqing , ZHANG Shixiong , NING Yawei . Functional properties of Pediococcus pentosaceus SBC5 and its application in fermented milk[J]. Food and Fermentation Industries, 2023 , 49(7) : 118 -125 . DOI: 10.13995/j.cnki.11-1802/ts.032297

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