Multifunctional pediococcus pentosaceus and application thereof

Abstract

The invention discloses a multifunctional pediococcus pentosaceus and application thereof, the pediococcus pentosaceus is named as pediococcus pentosaceus A07, the preservation number is CCTCC NO: M 2025777, the preservation unit is China Center for Type Culture Collection, and the preservation address is Wuhan University, Wuhan University, No. 299, eight road, Wuchang District, Wuhan City, Hubei Province. The strain can degrade nitrite, and high-quality pickles which are good in flavor and texture, low in nitrite content and rich in viable count can be prepared by using the nitrite-reducing pediococcus pentosaceus A07. The pediococcus pentosaceus A07 provided by the invention also has the capabilities of reducing cholesterol, forming zinc protoporphyrin, inhibiting bacteria and resisting oxidation, and producing a high-yield biological membrane.

Description

Technical Field

[0001] The present invention relates to the technical field of microorganisms, in particular to a multifunctional Pediococcus pentosaceus and an application thereof. Background Art

[0002] The formation of nitrite in pickled foods is a complex process, primarily dependent on factors such as temperature, time, and salt concentration during the pickling process. Nitrite levels rise steadily during the initial stages of pickling, as nitrates in the vegetables are converted to nitrites by bacterial nitrate reductase. However, nitrites can react with amines in the human body to form nitrosamines, which are potentially carcinogenic. Long-term excessive intake of nitrites can pose serious health risks, such as increasing the risk of cancer and impairing blood oxygen delivery. Therefore, reducing nitrite levels in food is crucial for ensuring food safety and consumer health.

[0003] Traditional methods for degrading nitrite suffer from low efficiency, high costs, and the potential introduction of other harmful substances. For example, some chemical methods may require the use of complex chemical reagents, which can not only contaminate food but also increase production costs. Using microorganisms to degrade nitrite is a greener, more environmentally friendly, and more efficient approach, making it a research hotspot. Currently, although some microorganisms have been reported to have the ability to degrade nitrite, these bacteria typically have limited functionality. Therefore, in-depth research and application of Pediococcus pentosaceus in its nitrite-reducing and multifunctional capabilities remain innovative and offer significant advantages. Summary of the Invention

[0004] The present invention provides a multifunctional Pediococcus pentosaceus ( Pediococcus pentosaceus ) A07, the strain was isolated from traditional fermented kimchi in Yunnan and was identified as Pediococcus pentosaceus after whole-genome 16S rDNA sequencing. Its nitrite degradation rate reached over 95%. The Pediococcus pentosaceus also has the properties of lowering cholesterol, forming zinc protoporphyrin, and exhibiting antibacterial and antioxidant properties, and has broad application prospects.

[0005] In a first aspect, the present invention provides a multifunctional Pediococcus pentosaceus ( Pediococcus pentosaceus ), the Pediococcus pentosaceus was named Pediococcus pentosaceus ( Pediococcus pentosaceus )A07, the deposit number is CCTCC NO: M2025777, the deposit time is April 14, 2025, the depository is: China Center for Type Culture Collection, and the deposit address is: Wuhan University, No. 299, Bayi Road, Wuchang District, Wuhan City, Hubei Province.

[0006] In a second aspect, the present invention provides a microbial agent containing the Pediococcus pentosaceus.

[0007] In a third aspect, the present invention provides a use of the Pediococcus pentosaceus or the microbial agent in preparing fermented food. The Pediococcus pentosaceus can reduce nitrite and cholesterol in fermented food.

[0008] Preferably, the fermented food is kimchi, pickled vegetables and fermented sausages.

[0009] Preferably, 1%-8% of bacterial solution is added during the fermentation process of the fermented food, and the concentration of the bacterial solution is 1.0×10 7 CFU / mL-1.0×10 8 CFU / mL.

[0010] Preferably, the fermentation time is 80 h-88 h, and the fermentation temperature is 29° C.-31° C.

[0011] The fourth aspect of the present invention further provides the use of the Pediococcus pentosaceus or the microbial agent in the preparation of an antioxidant.

[0012] The present invention features the following: A strain of Pediococcus pentosaceus with a high nitrite degradation rate was screened from kimchi samples of the Bai ethnic group in Dali, Yunnan. The strain degrades nitrite while inhibiting nitrite formation during fermentation, achieving a nitrite degradation rate exceeding 95%. The colonies of Pediococcus pentosaceus A07 are milky white, translucent, relatively moist, smooth, with neat edges and distinct protrusions. This strain can be used to prepare fermented kimchi, significantly reducing the nitrite content in the kimchi and improving its quality. Furthermore, the strain exhibits cholesterol-lowering, zinc protoporphyrin-forming, antibacterial, and antioxidant capabilities.

[0013] Compared with the prior art, the present invention has the following beneficial effects:

[0014] (1) The present invention screened Pediococcus pentosaceus with high nitrite degradation rate from kimchi samples of the Bai nationality in Dali, Yunnan. The lactic acid bacteria were identified by morphological identification and 16S rDNA sequencing. Pediococcus pentosaceus , and named it Pediococcus pentosaceus A07 Pediococcus pentosaceus A07.

[0015] (2) The Pediococcus pentosaceus A07 provided by the present invention is used to prepare fermented kimchi, and the obtained kimchi has a low nitrite content and significantly improved quality.

[0016] (3) The Pediococcus pentosaceus with a high nitrite degradation rate in the present invention also has the ability to lower cholesterol, form zinc protoporphyrin, inhibit bacteria and provide antioxidants, and has a high production of biofilm.

[0017] The microbial deposit information is as follows:

[0018] Classification name: Pediococcus pentosaceus A07 Pediococcus pentosaceus A07;

[0019] Deposit number: CCTCC NO: M 2025777;

[0020] Depository: China Center for Type Culture Collection;

[0021] Deposit date: April 14, 2025;

[0022] Storage address: Wuhan University, No. 299 Bayi Road, Wuchang District, Wuhan City, Hubei Province. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 The colony morphology of Pediococcus pentosaceus A07 on MRS agar medium (A); the colony morphology of Pediococcus pentosaceus A07 under electron microscope (B);

[0024] Figure 2 This is the phylogenetic tree of Pediococcus pentosaceus A07;

[0025] Figure 3 This is the growth curve of Pediococcus pentosaceus A07;

[0026] Figure 4 is the acid production capacity of Pediococcus pentosaceus A07;

[0027] Figure 5 is the nitrite degradation rate of the strain;

[0028] Figure 6 This is a picture of kimchi products;

[0029] Figure 7 score the sensory organs;

[0030] Figure 8 is the nitrite content in different fermented kimchi;

[0031] Figure 9 is the pH value in different fermented kimchi;

[0032] Figure 10 The cholesterol-lowering ability of Pediococcus pentosaceus A07;

[0033] Figure 11 The zinc protoporphyrin forming ability of Pediococcus pentosaceus A07;

[0034] Figure 12 is the DPPH free radical scavenging rate;

[0035] Figure 13 is the hydroxyl radical scavenging rate;

[0036] Figure 14 The antibacterial ability of Pediococcus pentosaceus A07;

[0037] Figure 15 The biofilm production ability of Pediococcus pentosaceus A07. DETAILED DESCRIPTION

[0038] The technical solutions of the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments, but the present invention is not limited to the following technical solutions.

[0039] The Pediococcus pentosaceus C10 and Pediococcus pentosaceus A19 used in the following examples were isolated from kimchi and verified to be Pediococcus pentosaceus through 16S rDNA sequencing; the Lactobacillus plantarum C41 was derived from milk residue and verified to be Lactobacillus plantarum through 16S rDNA sequencing; the Lactobacillus fermentum A74 was derived from pickled radish shreds and verified to be Lactobacillus fermentum through 16S rDNA sequencing.

[0040] Example 1 Isolation and purification of bacterial strains

[0041] Take 10g of kimchi sample from Dali, Yunnan, add it to 100mL of sterile saline and shake it evenly. Beat it with a homogenizer for 5 minutes. Take 1mL of sample and dilute it in a 10-fold series to 10 -8 Gradient 10 -6 , 10 -7 , 10 -8 Spread 100 μL of the solution onto 1% CaCO₃-MRS solid medium and incubate at 37°C for 48 hours. Select colonies that form calcium-dissolving circles on the CaCO₃-MRS solid medium and repeatedly streak onto MRS solid medium for purification until the colony morphology is consistent. Select a single colony and inoculate it into MRS liquid medium at 37°C for 24 hours for storage and identification.

[0042] (1) Morphological characteristics of the strain

[0043] like Figure 1 As shown in the figure, after culturing Pediococcus pentosaceus A07 on MRS agar medium for 24 h, the colony morphology was milky white, round, with neat edges and obvious protrusions. Figure 1 A. Pediococcus pentosaceus A07 strain cells are spherical under light microscope, without spores, and Gram-positive. Figure 1 B.

[0044] (2) Molecular genetic identification of bacterial species

[0045] Genes from selected lactic acid bacteria were extracted using a bacterial genomic DNA extraction kit from Shanghai Jizhen Biotechnology Co., Ltd. PCR amplification was performed using 16S rDNA primers (SEQ ID No. 1, Forward Primer: 5´-AGAGTTTGATCCTGGCTCAG-3´, SEQ ID No. 2, Reverse Primer: 5´-GGTTACCTTGTTACGACTT-3´). The PCR amplification system (50 μL) consisted of 25 μL of 2× Taq Master Mix, 1 μL of Primer F+R (each 10 μM), 1 μL of gDNA, and 50 μL of ddH2O. The reaction procedure was: 1 cycle of initial denaturation at 95°C for 5 min, followed by 40 cycles of denaturation at 95°C for 15 s, annealing at 60°C for 20 s, and extension at 72°C for 4 s, and storage at 4°C. The PCR products were sent to Qingke Biotechnology Co., Ltd. for sequencing. Sequence assembly and proofreading were performed using Seq Man in DNA Star software. The sequencing results were compared against the GenBank database of the National Center for Biotechnology Information (NCBI) using BLAST. The 16S rDNA gene sequence of the model strain with the highest homology (shown in SEQ ID No. 3) was selected. A phylogenetic tree was constructed using the neighbor joining (NJ) method in MEGA 12.0 software.

[0046] The comparison analysis of strain A07 with Pediococcus pentosaceus ( Pediococcus pentosaceus ) are all 100% homologous, and their phylogenetic trees are as follows Figure 2 Finally, the strain A07 was identified as Pediococcus pentasaceus by morphology and 16S sequencing, and was named Pediococcus pentasaceus A07. Pediococcus pentosaceus A07, deposited in China Center for Type Culture Collection, with the accession number: CCTCC NO: M2025777.

[0047] Example 2 Fermentation Performance Determination of Pediococcus pentosaceus A07

[0048] (1) Growth curve of Pediococcus pentosaceus A07

[0049] A 1% inoculum (v / v) of a seed solution of Pediococcus pentosaceus A07 activated for three generations in MRS liquid medium was inoculated into MRS liquid medium. 200 μL of the seed solution was placed in a 96-well plate and the absorbance at 600 nm was measured every two hours for a total of 24 hours. Three replicates were performed at each time point, and the average value was taken to plot a growth curve with time as the horizontal axis and absorbance as the vertical axis.

[0050] like Figure 3 As shown in the figure, the OD600 nm value of Pediococcus pentosaceus A07 increased with fermentation time, following an S-shaped growth curve. From 0 to 2 hours, the strain was in the lag phase, with a relatively slow growth rate. From 2 to 12 hours, the strain was in the logarithmic phase, with a rapid increase in growth rate. After 12 hours, the growth rate stabilized.

[0051] (2) Acid production curve of Pediococcus pentosaceus A07

[0052] A seed solution of Pediococcus pentosaceus A07, activated for three generations in MRS liquid medium, was inoculated at a 1% inoculum (v / v) into MRS liquid medium. The pH was measured every 2 hours with a pH meter for a total of 24 hours. Three replicates were performed at each time point, and the average value was taken to plot a curve with time as the horizontal axis and pH as the vertical axis.

[0053] Depend on Figure 4 It can be seen that with the extension of culture time, Pediococcus pentosaceus A07 continued to produce acid, the pH of the fermentation broth continued to decrease, and the pH was maintained at 3.5 after 12 h.

[0054] (3) Determination of nitrite degradation ability of Pediococcus pentosaceus A07

[0055] The isolated strains were inoculated into MRS medium with sodium nitrite (added with 200 mg / L NaNO2) at a 3% inoculum, cultured at 37°C for 48 hours, and then removed. The absorbance of the strain culture medium at 538 nm was measured spectrophotometrically according to the "National Food Safety Standard - Determination of Nitrite and Nitrate in Food" (GB5009.33-2016). A standard curve was drawn for comparison, and a reagent blank was used to calculate the sodium nitrite content before and after fermentation. The formula for nitrite degradation rate is as follows:

[0056]

[0057] Where: X represents the nitrite degradation rate; N1 represents the nitrite content in the culture medium after fermentation; N2 represents the nitrite content in the initial culture medium.

[0058] As shown in Table 1 and Figure 5 As shown, the nitrite degradation rate of Pediococcus pentosaceus A07 was the highest, which was much higher than that of the two control Pediococcus pentosaceus strains.

[0059] Table 1 Nitrite degradation rate

[0060] Example 3 Kimchi prepared by Pediococcus pentosaceus A07

[0061] (1) Kimchi preparation

[0062] The fermented kimchi was prepared with reference to the existing method and improved. The process is as follows: vegetable selection → washing → drying → blanching → kimchi bottle sterilization → vegetable placement → inoculation of fungus → sealed fermentation → finished product.

[0063] Boil the fermentation bottles in boiling water for 5 minutes and oven dry. Add 3.0% by mass salt and 2.0% by mass sugar to purified water, bring to a boil, and cool to room temperature for later use. Add the vegetables and the prepared liquid to the jars at a ratio of 1 g to 4 mL. Inoculate the culture at a volume fraction of 7.5%, seal the jars, and ferment at 30°C. For the natural fermentation group, no starter culture was added, and all other procedures were the same. Samples were taken every 12 hours to measure the relevant indicators.

[0064] (2) Sensory evaluation of kimchi

[0065] The fermented kimchi products were subjected to a sensory evaluation. Ten trained food science students were invited to rate the color, texture, smell, taste, and overall acceptability of each kimchi according to the sensory scoring criteria (see Table 2). The sensory scoring was based on a 9-point scale, and the average score was taken as the final score.

[0066] Table 2 Kimchi sensory scoring standard

[0067] The sensory evaluation results of different kimchi are shown in Figure 6 and Figure 7 .exist Figure 6 It can be clearly observed that the kimchi of the Pediococcus pentosaceus A07 fermentation group has a clear and uniform color. Figure 7 Sensory evaluation further showed that the kimchi fermented by Pediococcus pentosaceus A07 scored higher than those of the other groups in terms of color, smell, taste and overall acceptance, indicating that the kimchi products fermented by this strain are more popular with consumers and have certain market prospects.

[0068] (3) Determination of nitrite content in kimchi of different fermentation groups

[0069] From Table 3 and Figure 8 It can be seen that the nitrite content in kimchi first increased and then decreased during the fermentation process. After 24 hours of fermentation, the nitrite content in the natural fermentation group was significantly higher than that in the other four groups, indicating that the accessed strain can effectively reduce the nitrite content. During the entire fermentation process, the nitrite content in the Pediococcus pentosaceus A07 group was the lowest.

[0070] Table 3 Nitrite content in kimchi of different fermentation groups

[0071] (4) Determination of pH value of kimchi in different fermentation groups

[0072] from Figure 9 As can be seen, the pH of kimchi decreases during fermentation, primarily due to acid production. The pH of the naturally fermented group was significantly higher than that of the other groups, with the pH drop occurring most rapidly in the group containing Pediococcus pentosaceus A07. This suggests that Pediococcus pentosaceus A07 has a stronger acid production capacity, which may help shorten the kimchi fermentation cycle.

[0073] Example 4 Pediococcus pentosaceus A07 produces other probiotic functional factors

[0074] (1) Determination of cholesterol-lowering ability of Pediococcus pentosaceus A07

[0075] Lactic acid bacteria from a laboratory collection were activated for three generations in MRS liquid medium and cultured at 37°C for 24 hours. The activated strain was inoculated at a 3% volume fraction into MRS liquid medium containing 50 μg / mL cholesterol and cultured at 37°C for 24 hours. The culture was centrifuged at 7000 rpm for 10 minutes, and the supernatant was collected. 1 mL of the supernatant was mixed with 6 mL of 95% ethanol and 4 mL of 500 g / L KOH solution and incubated in a 60°C water bath for 10 minutes. Extraction was then performed with 10 mL of n-hexane for 20 seconds, followed by addition of 4 mL of distilled water and 15 minutes of immersion. 8 mL of the upper n-hexane layer was aspirated into a test tube and dried under nitrogen. 4 mL of 0.5 mg / mL o-phthalaldehyde (made to volume with glacial acetic acid) was added, and the mixture was allowed to stand for 10 minutes. 2 mL of concentrated sulfuric acid was added and vortexed for 20 seconds. After color development for 10 minutes, the absorbance at 550 nm was measured. The initial cholesterol content was determined using the cholesterol-containing MRS culture medium that was not cultured after adding the strain as a blank control. The cholesterol content in the culture medium was determined based on the cholesterol standard curve. The cholesterol removal rate was calculated using the formula:

[0076]

[0077] Where C1 is the initial cholesterol content; C2 is the cholesterol content after fermentation.

[0078] like Figure 10 As shown, the cholesterol removal rate of Pediococcus pentosaceus A07 reached 53.05±4.52, which was significantly higher than that of other strains.

[0079] (2) Determination of the zinc protoporphyrin (ZnPP) forming ability of Pediococcus pentosaceus A07

[0080] The apparent color of meat products is a major factor influencing consumer purchasing behavior. In traditional meat production, nitrite is often added to protect the color of meat products. However, the serious toxic side effects of nitrite can threaten human health. Therefore, the development of dual-functional lactic acid bacteria with the functions of reducing nitrite and protecting the color of meat products has become a research hotspot. Zinc protoporphyrin (ZnPP) is a Zn-based 2+ The coordinated form of protoporphyrin IX is uniquely present in meat products as a stable and bright red pigment. Such meat products can still show a stable bright red color even when exposed to light or heat without the addition of nitrites / nitrates.

[0081] To investigate the ZnPP-forming ability of lactic acid bacteria, the method of Wang Xinghui (2023) was slightly modified. First, a 30% pork homogenate was aseptically prepared using a sterile cup and homogenizer and stirred at 10,000 rpm for 1.5 min. Then, 0.9 mL of the 30% pork homogenate, 0.45 mL of 10% saline solution, and 0.15 mL of broth containing the specific LAB isolate were transferred to a sterile test tube (final concentration: 20% pork homogenate, 3% saline, and 2.0 × 10 6 CFU / mL strain). In addition, to maintain sterility, an antibiotic group, serving as a negative control, was supplemented with penicillin at a final concentration of 70 μg / mL. The different samples were then incubated in the dark at 25°C under anaerobic conditions for 7 days. After incubation, three volumes of cold acetone (75% of the total volume) were added to each sample. After vortexing, the tubes containing the different samples were stored at 4°C in the dark for 30 minutes. After extraction, the samples were filtered through filter paper. Finally, fluorescence intensity was measured using a spectrofluorometer at Ex / Em: 420 / 590 nm, which was used to determine the amount of ZnPP formed.

[0082] like Figure 11 As shown, the fluorescence intensity of Pediococcus pentosaceus A07 was 1838.33±96.56, which was significantly higher than that of other strains ( p <0.05), indicating that the fluorescence intensity has a higher ZnPP formation ability and can better protect the color of meat products.

[0083] (3) Determination of antioxidant capacity of Pediococcus pentosaceus A07

[0084] The lactic acid bacteria from the experimental collection were activated for three generations in MRS liquid medium and cultured at 37°C for 24 hours. The activated third-generation strain was inoculated into MRS liquid medium at a volume fraction of 1% and cultured at 37°C for 24 hours. After culture, the bacterial solution was mixed and centrifuged at 6000 rpm for 5 minutes. The supernatant and bacterial cells were collected and stored at 4°C for later use.

[0085] ①DPPH free radical scavenging ability

[0086] Take 2 mL of supernatant, add 0.1 mmol / L DPPH solution, mix well, and react at room temperature 25°C in the dark for 30 min. Measure the absorbance of the test solution at its maximum absorption peak of 517 nm. Using anhydrous ethanol as the reference solution, calculate the DPPH radical scavenging rate of the fermentation broth according to the following formula.

[0087] DPPH free radical scavenging rate / % = [1-(A1-A2) / A3] × 100;

[0088] Where: A1 is the absorbance of 2 mL fermentation supernatant + 2 mL DPPH solution; A2 is the absorbance of 2 mL fermentation supernatant + 2 mL anhydrous ethanol solution; A3 is the absorbance of 2 mL anhydrous ethanol + 2 mL DPPH solution.

[0089] like Figure 12 As shown in Figure 2, the DPPH radical scavenging rate of the fermentation supernatant and bacteria of Pediococcus pentosaceus A07 reached 98.41%, which was significantly higher than that of other strains ( p <0.05).

[0090] ② Hydroxyl radical scavenging ability

[0091] The lactic acid bacteria preserved in the experiment were activated for three generations in MRS liquid medium and cultured at 37°C for 24 hours. The activated three-generation strain was inoculated into MRS liquid medium at a volume fraction of 1% and cultured at a constant temperature of 37°C for 24 hours. After culture, the bacterial solution was mixed and centrifuged at 6000 r / min for 5 minutes, and the supernatant was collected. 1 mL of the supernatant was aspirated into a test tube, and 2 mL of 6 mmol / L FeSO4 solution and 2 mL of 6 mmol / L salicylic acid were added in sequence. After mixing, the mixture was allowed to stand for 10 minutes. 2 mL of 6 mmol / L H2O2 solution was added, and the mixture was mixed and allowed to stand for 30 minutes. The absorbance at 510 nm was measured, and the hydroxyl radical scavenging rate was calculated according to the following formula. The calculation formula is:

[0092] Hydroxyl radical scavenging rate / %=[1-(Aj-Ai) / A0]×100

[0093] Where: Aj is the absorbance after adding the sample; A0 is the absorbance of the blank control solution; Ai is the absorbance of the sample when no H2O2 is added.

[0094] like Figure 13 As shown in Figure 2, the hydroxyl radical scavenging rate of the fermentation supernatant of Pediococcus pentosaceus A07 (86.69%) was significantly higher than that of other strains ( p <0.05).

[0095] (4) Determination of antibacterial activity of Pediococcus pentosaceus A07

[0096] Escherichia coli CICC10389 and Staphylococcus aureus ATCC25923 were used as indicator strains for the antibacterial activity assay against Pediococcus pentosaceus A07. A 3% (v / v) suspension of the activated indicator strains was inoculated into unsolidified agar medium, mixed thoroughly, and then poured onto plates. After the plates were placed in a clean bench for 30 minutes, 200 μL of Pediococcus pentosaceus A07 fermentation supernatant (CFS) was added to the wells. A control group was treated with 200 μL of sterile MRS broth. The plates were then incubated at 37°C for 24 hours. The size of the inhibition zone was observed and measured. Three replicates were performed.

[0097] like Figure 14 As shown in the results, Pediococcus pentosaceus A07 CFS showed high antibacterial ability on Escherichia coli and Staphylococcus aureus, with the diameters of the inhibition zones reaching 24.1±0.4 mm and 22.15±1.55 mm, respectively, which were significantly higher than those of other strains.

[0098] (5) Determination of the biofilm production ability of Pediococcus pentosaceus A07

[0099] Lactobacillus species from a laboratory collection were activated for three generations in MRS liquid medium and cultured at 37°C for 24 hours. The activated strains were inoculated into MRS liquid medium at a 2% volume fraction, shaken, and then added to each well of a 96-well microtiter plate (200 μL). The plates were then incubated at 37°C for 24 hours. After incubation, the supernatant was discarded and the plates were washed twice with sterile PBS (pH 7.2) to remove non-adherent bacteria. The plates were fixed with methanol for 10 minutes, the methanol was removed, and the plates were stained with 0.1% (v / v) crystal violet for 20 minutes. The crystal violet was removed, and the plates were washed with sterile PBS (pH 7.2). The plates were dried at room temperature and decolorized with 33% acetic acid for 10 minutes. The biofilm formation of the different strains was measured at OD 595 nm.

[0100] Current research results show that the production of biofilm by lactic acid bacteria will help the strains survive better in extreme or adverse environments and promote the survival of lactic acid bacteria in the gastrointestinal tract. Figure 15 As shown, the amount of biofilm produced by Pediococcus pentosaceus A07 (OD595=1.134) is higher than that of other lactic acid bacteria, indicating that Pediococcus pentosaceus A07 can survive in adverse environments and the gastrointestinal tract, which is conducive to further exerting the probiotic function of the strain.

[0101] It should be understood that the above-described specific embodiments of the present invention are merely illustrative or illustrative of the principles of the present invention and do not constitute limitations of the present invention. Therefore, any modifications, equivalent substitutions, improvements, etc. made without departing from the spirit and scope of the present invention should be included within the scope of protection of the present invention. In addition, the appended claims are intended to cover all variations and modifications that fall within the scope and metes and bounds of the appended claims, or equivalents thereof.

Claims

1. A multifunctional Pediococcus pentosaceus ( Pediococcus pentosaceus ), characterized in that, The Pediococcus pentosaceus was named Pediococcus pentosaceus ( Pediococcus pentosaceus )A07, the deposit number is CCTCC NO: M 2025777, the deposit time is April 14, 2025, the depositor is China Center for Type Culture Collection, and the deposit address is Wuhan University, No. 299 Bayi Road, Wuchang District, Wuhan City, Hubei Province.

2. A microbial agent containing the Pediococcus pentosaceus according to claim 1.

3. Use of the Pediococcus pentosaceus according to claim 1 or the microbial agent according to claim 2 in the preparation of fermented food.

4. The use according to claim 3, characterized in that The fermented food is kimchi, pickled vegetables or fermented meat products.

5. The use according to claim 3, characterized in that The fermentation time is 80h-88h, and the fermentation temperature is 29℃-31℃.

6. Use of the Pediococcus pentosaceus according to claim 1 or the microbial agent according to claim 2 in the preparation of an antioxidant.

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