Pediococcus Pentosaceus Powder
Where is Pediococcus pentosaceus found?
Pediococcus pentosaceus (P.pentosaceus), spherical cells, 0.8-1.0μm in diameter. The optimum growth temperature is 35℃, and the highest growth temperature is 42~45℃. Sensitive to hop preservatives. Distributed in wort and fermented plant materials, such as pickles, kimchi, silage, etc.
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Product Name: |
Pediococcus pentosaceus Powder |
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Strain name: |
Pediococcus pentosaceus |
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Strain identification: |
Characteristic by API 50CH&16S rDNA |
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Type: |
Freeze dried powder |
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Packing: |
1kg/bag, 5kg/bag in cold-chain package |
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Storage: |
Package sealed at 4℃ or refrigeration - 18℃ |
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Shelf life: |
24 months from date of production |
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Certfication: |
NSF, HACCP, ISO9001, Kosher, HALAL |
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Documents support: |
Genetic identification report |
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IDA deposit certificate |
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Certificate of analysis |
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Stability study report |
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Anti-bile salt & Anti gastro-acid study report |
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Antibiotic sensitivity test certificate |
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Safety study report |
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Microbial Enumeration method |
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Descrption: |
Fine powder, no caking, no abnormal odor, no visible foreign bod |
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Color: |
White to light yellow |
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Mositure: |
NMT 5.0% |
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Water activity: |
< 0.12% |
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Viable cell count: |
NLT 400 billion cfu/gram |
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Non LAB count: |
< 5000 cfu/g |
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Yeast &mould: |
NMT 50 cfu/g |
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Coliform: |
< 10 cfu/g |
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Pathogenic bacteria: |
Negative |
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Lead(Pb): |
NMT 0.5 mg/kg |
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Arsenic(As): |
NMT 0.5 mg/kg |
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Cadmium(Cd): |
NMT 1.0 mg/kg |
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Mercury(Hg): |
NMT 0.1 mg/kg |
Food Industry: Pediococcus pentosaceus is widely utilized in the production of fermented foods, such as yogurt and various dairy products. It imparts distinctive flavor profiles and optimal textures to these food items.
Animal Husbandry & Aquaculture: In livestock and poultry farming, Pediococcus pentosaceus serves as an effective microbial feed additive. It helps enhance feed conversion ratios, growth performance, and overall meat production metrics. In aquaculture, it helps reduce the relative abundance of potential intestinal pathogens, thereby supporting the health and growth performance of aquatic animals.
Silage Processing: As a naturally occurring lactic acid bacterium in alfalfa silage fermentation, Pediococcus pentosaceus is an excellent microbial silage additive that helps improve the overall quality and preservation of silage.
Pediococcus pentosaceus is a Gram-positive, salt- and acid-tolerant lactic acid bacterium. As a versatile probiotic ingredient, the core characteristics of Pediococcus pentosaceus lyophilized powder are primarily reflected in the following aspects:
1. Morphological and Physiological Characteristics
Robust Stress Resistance and Tolerance: This strain exhibits exceptional environmental adaptability. It is highly tolerant to salt and acid, and capable of rapid proliferation under low-oxygen conditions.
Efficient Acid Production and Antimicrobial Activity: Upon entering an environment, it rapidly ferments and produces acids (primarily lactic acid and a minor amount of acetic acid), quickly lowering the pH to below 4.2. This helps inhibit the growth of undesirable microorganisms, such as Escherichia coli, Listeria, yeasts, and molds. Additionally, it produces bacteriocins, which further enhance its antimicrobial efficacy.
2. Core Probiotic and Metabolic Functions
Gut Microbiome Modulation: In the gastrointestinal tracts of humans and animals, it helps improve the quality of the gut microbiota and reduces the ecological niches available for undesirable bacteria. It supports the restoration of the intestinal microbial barrier and is commonly utilized to help support gastrointestinal comfort and alleviate issues such as diarrhea and bloating.
Enzymatic Hydrolysis and Enhanced Absorption: It possesses robust enzymatic secretion capabilities, effectively degrading macromolecules like hemicellulose in plant fibers into smaller molecules. This facilitates digestive absorption and helps improve the feed conversion ratio (FCR).
Functional Metabolites: During the fermentation process, it synthesizes exopolysaccharides (EPS). These substances exhibit excellent water solubility, water-holding capacity, and emulsifying activity, serving as natural stabilizers in the food industry.
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