Food and Fermentation Industries >

2026 , Vol. 52 >Issue 7: 142 - 148

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043375

Growth, antioxidant activity, and probiotic properties of Pediococcus pentosaceus RP-24 under different salt concentrations

  • LI Chunxing ,
  • LIU Yuansen ,
  • WEI Jile ,
  • MA Huanren ,
  • LIU Siyu ,
  • SHI Ping ,
  • BU Rongping
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  • 1(College of Food Engineering, Guangxi Zhuang Autonomous Region Engineering Research Center of Marine Food Nutrition and Processing Technology Innovation, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Beibu Gulf University, Qinzhou 535011, China)
    2(College of Marine Sciences, Guangxi Key Laboratory of Marine Environmental Disaster Processes and Ecological Protection Technology, Beibu Gulf University, Qinzhou 535011, China)

Received date: 2025-05-24

  Revised date: 2025-08-09

  Online published: 2026-04-17

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Abstract

The purpose of this study is to study the effects of salt stress on the morphological and functional characteristics of lactic acid bacteria, and to provide theoretical basis for its application in fermented food.Pediococcus pentosaceus RP-24, isolated from traditional soy sauce, was employed to systematically evaluate the effects of varying NaCl concentrations on the strain’s growth, acid-producing capacity, nitrite degradation ability, surface morphology, DPPH radical and ABTS cation radical scavenging rate, self-aggregation, and cell hydrophobicity.The results showed that the NaCl concentration significantly affected various functional characteristics of the strain:compared with the control group, P.pentosaceus RP-24 showed good growth ability in the NaCl concentration range of 0-80 mg/mL (P<0.05);Under the condition of 40 mg/mL NaCl, RP-24 showed the strongest acid-producing capacity, with its fermentation broth pH significantly lower than that of other concentration treatments (P<0.05). With the increase of NaCl concentration, the nitrite degradation ability of the strain decreased gradually;Scanning electron microscope observation showed that the cell surface morphology tended to be smooth.It is worth noting that with the increase of NaCl concentration in culture conditions, the DPPH radical scavenging activity of the strains remained above 90%, but the ABTS+ cation free radical scavenging activity decreased gradually.In addition, RP-24 showed the best probiotic characteristics at 40 mg/mL NaCl, including self-aggregation ability [(53.27±0.19)%] and cell surface hydrophobicity [(11.31±0.12)%] (P<0.05).The results of this study show that RP-24 has good antioxidant activity and potential cell surface characteristics under 40 mg/mL NaCl.This study provides a theoretical basis for elucidating the physiological adaptive changes of lactic acid bacteria under salt stress and for developing functional low-salt fermented foods.

Key words： Pediococcus pentosaceus; salt concentration; antioxidant activity; cell auto-aggregation; cell surface hydrophobicity

Cite this article

LI Chunxing , LIU Yuansen , WEI Jile , MA Huanren , LIU Siyu , SHI Ping , BU Rongping . Growth, antioxidant activity, and probiotic properties of Pediococcus pentosaceus RP-24 under different salt concentrations[J]. Food and Fermentation Industries, 2026 , 52(7) : 142 -148 . DOI: 10.13995/j.cnki.11-1802/ts.043375

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