AUTHOR=Qi Yining , Huang Le , Zeng Yan , Li Wen , Zhou Diao , Xie Jianhua , Xie Junyan , Tu Qiang , Deng Dun , Yin Jia 

TITLE=Pediococcus pentosaceus: Screening and Application as Probiotics in Food Processing

JOURNAL=Frontiers in Microbiology

VOLUME=12

YEAR=2021

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2021.762467

DOI=10.3389/fmicb.2021.762467

ISSN=1664-302X

ABSTRACT=<p>Lactic acid bacteria (LAB) are vital probiotics in the food processing industry, which are widely spread in food additives and products, such as meat, milk, and vegetables. <italic>Pediococcus pentosaceus</italic> (<italic>P. pentosaceus</italic>), as a kind of LAB, has numerous probiotic effects, mainly including antioxidant, cholesterol-lowering, and immune effects. Recently, the applications in the probiotic- fermentation products have attracted progressively more attentions. However, it is necessary to screen <italic>P. pentosaceus</italic> with abundant functions from diverse sources due to the limitation about the source and species of <italic>P. pentosaceus</italic>. This review summarized the screening methods of <italic>P. pentosaceus</italic> and the exploration methods of probiotic functions in combination with the case study. The screening methods included primary screening and rescreening including gastric acidity resistance, bile resistance, adhesion, antibacterial effects, etc. The application and development prospects of <italic>P. pentosaceus</italic> were described in detail, and the shortcomings in the practical application of <italic>P. pentosaceus</italic> were evaluated to make better application of <italic>P. pentosaceus</italic> in the future.</p>