antibacterial and antibiofilm activity of p. pentosaceus bacteriocin (pediocin) isolated from cheese and its optimization for the bacteriocin production

The objective of the present study was to assess the antibacterial and antibiofilm activities of pediocin, a bacteriocin extracted from cheese, versus a subset of bacteria linked to foodborne diseases. the agar well diffusion method was used to evaluate the antibacterial activity of pediocin. the results showed that pediocin had a potent bactericidal effect against all the tested bacterial strains. the crystal violet staining method was used to assess pediocin’s antibiofilm efficacy, and the results showed that pediocin significantly inhibited the development of biofilms by the tested bacterial strains. investigating the effects of temperature, ph, and medium make-up improved pediocin output. it was discovered that a temperature of 30 °c, a ph of 6.5, and a medium made up of tryptone, yeast extract, and glucose were the ideal conditions for the creation of pediocin. pediocin demonstrated significant antibacterial activity against all the tested bacterial strains, with the highest activity against staphylococcus aureus, streptococcus pyogenes and helicobacter pylori. the minimum inhibitory concentration (mic) values of pediocin against the tested bacterial strains varied from 0.5 to 32 µg/ml. among them, the lowest mic was observed against s. aureus, p. aeruginosa, and k. pneumoniae. similarly, the minimum bactericidal concentration (mbc) values ranged from 2 to 64 µg/ml, with the lowest mbc observed against s. aureus, p. aeruginosa, and k. pneumoniae. the large-scale manufacture of pediocin, which may be utilized as a natural food preservative to stop the growth of pathogenic bacteria and lower the frequency of foodborne diseases will be made easier by the optimized production circumstances. the potential of pediocin for food preservation and the security of its use require more research.