Probiotic Potential, Safety Aspects, and Application of Pediococcus pentosaceusP107 in Food Matrix

ABSTRACT 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.