A multifunctional Pediococcus pentosaccharide and its applications

Abstract

This invention discloses a multifunctional Pediococcus pentosaccharide strain and its applications. Pediococcus pentosaceus The strain, named *Pediococcus pentosaceus* A07, has the accession number CCTCC NO: M 2025777 and is deposited at the China Center for Type Culture Collection (CCTCC), located at Wuhan University, No. 299 Bayi Road, Wuchang District, Wuhan City, Hubei Province. This strain is capable of degrading nitrite. Using *Pediococcus pentosaceus* A07 to reduce nitrite content can produce high-quality pickles with good flavor and texture, low nitrite content, and high viable cell count. The *Pediococcus pentosaceus* A07 provided by this invention also possesses cholesterol-lowering, zinc protoporphyrin-forming, antibacterial, and antioxidant capabilities, and produces a high biofilm.

Description

Technical Field

[0001] This invention relates to the field of microbial technology, and in particular to a multifunctional Pediococcus pentosaccharide and its applications. Background Technology

[0002] The formation of nitrites in pickled foods is a complex process, mainly related to factors such as temperature, time, and salt concentration during pickling. In the early stages of pickling, nitrite levels rise continuously because nitrates in vegetables are converted into nitrites by nitrate reductases in bacteria. However, nitrites can react with amines in the human body to form nitrosamines, which have potential carcinogenic risks. Long-term excessive intake of nitrites can seriously harm human health, such as increasing the risk of cancer and affecting blood oxygen transport. Therefore, reducing the nitrite content in food is of great significance for ensuring food safety and consumer health.

[0003] Traditional methods for degrading nitrite suffer from low efficiency, high cost, and the potential introduction of other harmful substances. For example, some chemical methods may require complex chemical reagents, which could not only contaminate food but also increase production costs. Utilizing microorganisms to degrade nitrite offers a greener, more environmentally friendly, and more efficient approach, making it a hot research topic. Currently, although some microorganisms have been reported to have the ability to degrade nitrite, their functions are often limited. Therefore, in-depth research and application of *Pediococcus pentosaceus* in nitrite reduction and its multifunctional capabilities remain innovative and offer significant advantages. Summary of the Invention

[0004] This invention provides a multifunctional pentosaccharide-based Pediococcus ( Pediococcus pentosaceus A07, the strain was isolated from traditional fermented pickled vegetables in Yunnan. After whole-genome 16S rDNA sequencing, it was identified as Pediococcus pentosaceus. Its nitrite degradation rate is over 95%. Furthermore, Pediococcus pentosaceus has cholesterol-lowering, zinc protoporphyrin-forming, 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 A07, with accession number CCTCC NO: M 2025777, accession date April 14, 2025, and deposited at the China Center for Type Culture Collection (CCTCC), located at Wuhan University, No. 299 Bayi Road, Wuchang District, Wuhan City, Hubei Province.

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

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

[0008] Preferably, the fermented food is kimchi, pickled vegetables, or fermented sausage.

[0009] Preferably, 1%-8% bacterial solution is added during the fermentation process of the fermented food, and the concentration of the bacterial solution is 1.0×10⁻⁶. 7 CFU / mL -1.0×10 8 CFU / mL.

[0010] As a preferred option, the fermentation time is 80-88 hours and the fermentation temperature is 29℃-31℃.

[0011] In a fourth aspect, the present invention also provides the use of the Pediococcus pentosaceus or the microbial agent in the preparation of antioxidants.

[0012] The features of this invention are as follows: This invention screened *Pediococcus pentosaceus* strains with high nitrite degradation rates from pickled vegetable samples of the Bai ethnic group in Dali, Yunnan. These strains can degrade nitrite while inhibiting its formation during fermentation, achieving a nitrite degradation rate of over 95%. The *Pediococcus pentosaceus* A07 colonies are milky white, translucent, relatively moist, smooth, with neat edges and obvious protrusions. Used in the preparation of fermented pickled vegetables, this significantly reduces the nitrite content and improves the quality of the pickled vegetables. Furthermore, these strains also possess 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) This invention screened Pediococcus pentosaceus with a high nitrite degradation rate from pickled vegetable samples of the Bai ethnic group in Dali, Yunnan. The lactic acid bacteria was identified by morphological identification and 16S rDNA sequencing. It belongs to the taxonomic family Pediococcus pentosaceus. Pediococcus pentosaceus It is Pediococcus pentosaccharis, and it is named Pediococcus pentosaccharis A07.

[0015] (2) The fermented kimchi prepared by the Pentosacchariformis A07 provided by the present invention has low nitrite content and significantly improved quality.

[0016] (3) The Pentosacchariphyte with high nitrite degradation rate in this invention also has the ability to lower cholesterol, form zinc protoporphyrin, inhibit bacteria and resist oxidation, and produce biofilm.

[0017] The microbial preservation information is as follows:

[0018] Classification and nomenclature: Pediococcus pentosaceus A07;

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

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

[0021] Preservation period: April 14, 2025;

[0022] Address: No. 299 Bayi Road, Wuchang District, Wuhan City, Hubei Province, inside Wuhan University. Attached Figure Description

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

[0024] Figure 2 Phylogenetic tree of Pediococcus pentosaceus A07;

[0025] Figure 3 The growth curve of Pediococcus pentosaceus A07;

[0026] Figure 4 The acid-producing capacity of Pediococcus pentosaceus A07;

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

[0028] Figure 6 Image of kimchi product;

[0029] Figure 7 Rate the senses;

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

[0031] Figure 9 pH values ​​in different fermented kimchi;

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

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

[0034] Figure 12 DPPH free radical scavenging rate;

[0035] Figure 13 Hydroxyl radical scavenging rate;

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

[0037] Figure 15The biofilm-producing ability of Pediococcus pentosaceus A07. Detailed Implementation

[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 A19 used in the following examples were isolated from kimchi and verified as Pediococcus pentosaceus by 16S rDNA sequencing; the Lactobacillus plantarum C41 was derived from milk residue and verified as Lactobacillus plantarum by 16S rDNA sequencing; and Lactobacillus fermentum A74 was derived from pickled radish shreds and verified as Lactobacillus fermentum by 16S rDNA sequencing.

[0040] Example 1 Isolation and purification of bacterial strains

[0041] Take 10g of pickled vegetables collected from Dali, Yunnan, add them to 100mL of sterile physiological saline, shake well, and homogenize for 5 minutes. Take 1mL of the sample and perform serial dilutions of 10-fold to a final volume. -8 Gradient. 10 -6 10 -7 10 -8 Spread 100 μL of the culture onto 1% CaCO3-MRS solid medium and incubate at 37°C for 48 h. Select colonies that form calcium dissolution zones on the CaCO3-MRS solid medium and repeatedly streak them onto MRS solid medium for purification until the colony morphology of the strains is consistent. Pick single colonies and inoculate them into MRS liquid medium and incubate at 37°C for 24 h for preservation and identification.

[0042] (1) Morphological characteristics of the strain

[0043] like Figure 1 As shown, after culturing Pediococcus pentosaceus A07 on MRS agar medium for 24 h, the colonies were milky white, round, with neat edges and obvious protrusions. Figure 1 A. Pediococcus pentosaceus strain A07, under a light microscope, shows spherical cells, no spores, and Gram-positive staining. Figure 1 B.

[0044] (2) Molecular genetic identification of the strain

[0045] Genes were extracted from selected superior lactic acid bacteria 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 (50 μL) system consisted of: 25 μL 2×Taq Master Mix, 1 μL each of Primer F+R (10 μM), 1 μL gDNA, and 50 μL ddH2O. The reaction program was: 95℃ pre-denaturation for 5 min, one cycle; 95℃ denaturation for 15 s, 60℃ annealing for 20 s, 72℃ extension for 4 s, 40 cycles, and storage at 4℃. PCR products were sent to Qingke Biotechnology Co., Ltd. for sequencing. DNA encoding sequences were assembled and proofread using Seq Man in DNA Star software. The sequencing results were then compared against the GenBank database of the National Center for Biotechnology Information (NCBI) using BLAST for homology search. The 16S rDNA gene sequence of the type strain with high homology was selected (as shown in SEQ ID No. 3). A phylogenetic tree was constructed using the neighbor joining (NJ) method in MEGA 12.0 software.

[0046] Comparative analysis using 16S rDNA first-generation sequencing and the NCBI gene database showed that strain A07 was similar to *Pediococcus pentosaceus*. Pediococcus pentosaceus The homology rate is 100%, and their phylogenetic tree is as follows: Figure 2 As shown. Finally, the screened strain A07 was identified as Pediococcus pentosaceus by morphological analysis and 16S sequencing, and was named Pediococcus pentosaceus A07. It is deposited at the China Center for Type Culture Collection (CCTCC) with accession number M 2025777.

[0047] Example 2: Fermentation performance determination of Pediococcus pentosaceus A07

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

[0049] The seed culture of *Pediococcus pentosaceus* A07, activated for three generations in MRS liquid medium, was inoculated into MRS liquid medium at a 1% inoculum (V / V). 200 μL of the seed culture was placed in a 96-well plate, and the absorbance at 600 nm was measured every 2 h for a total of 24 h. Each time point was repeated three times, and the average value was plotted as a growth curve with time on the x-axis and absorbance on the y-axis.

[0050] like Figure 3 As shown, the OD600 nm value of Pediococcus pentosaceus A07 increased with the extension of fermentation time, and the growth conformed to an S-shaped curve. From 0 to 2 h, the strain was in the lag phase, and the growth rate was relatively slow; from 2 to 12 h, the strain was in the logarithmic phase, and the growth rate increased sharply; after 12 h, the growth of the strain tended to stabilize.

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

[0052] The seed culture of Pediococcus pentosaceus A07, which had been activated for three generations in MRS liquid medium, was inoculated into MRS liquid medium at an inoculum volume of 1% (V / V). The pH value was measured every 2 h using a pH meter for a total of 24 h. Each time point was repeated 3 times, and the average value was plotted as a curve with time on the x-axis and pH value on the y-axis.

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

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

[0055] The isolated bacterial strains were inoculated at a 3% inoculum into MRS medium supplemented with sodium nitrite (200 mg / L NaNO2). After incubation at 37°C for 48 h, the absorbance of the bacterial culture at 538 nm was determined using the spectrophotometric method according to the National Food Safety Standard for Determination of Nitrite and Nitrate in Food (GB5009.33—2016). A standard curve was plotted for comparison, and a reagent blank was prepared to calculate the sodium nitrite content before and after fermentation. The formula for nitrite degradation rate is as follows:

[0056] ;

[0057] In the formula: X Indicates the nitrite degradation rate (%). N 1 indicates the nitrite content in the culture medium after fermentation; N 2 indicates the nitrite content in the initial culture medium.

[0058] As shown in Table 1 and Figure 5 As shown, Pediococcus pentosaceus A07 exhibited the highest nitrite degradation rate, significantly higher than the two control Pediococcus pentosaceus strains.

[0059] Table 1 Nitrite Degradation Rate

[0060]

[0061] Example 3: Kimchi prepared from Pediococcus pentosaceus A07

[0062] (1) Preparation of pickled vegetables

[0063] The process for preparing fermented kimchi, based on existing methods and with improvements, is as follows: vegetable selection → washing → drying → blanching → sterilization of kimchi jars → placing vegetables into the jar → inoculation with starter culture → sealing and fermentation → finished product.

[0064] Boil the fermentation bottles in boiling water for 5 minutes and then dry them in an oven. Add 3.0% salt and 2.0% sugar by mass to purified water, boil, and cool to room temperature. Add vegetables and the prepared liquid to the jar at a ratio of 1 g to 4 mL, inoculate with the starter culture at a volume of 7.5%, seal, and ferment at 30 °C. For the natural fermentation group, no starter culture is added; all other procedures are the same. Samples are taken every 12 hours to measure relevant indicators.

[0065] (2) Sensory rating of kimchi

[0066] Sensory evaluation was conducted on the fermented kimchi products. Ten trained food science students were invited to rate the color, texture, aroma, taste, and overall acceptability of each kimchi product 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.

[0067] Table 2 Sensory Evaluation Criteria for Kimchi

[0068]

[0069] Sensory evaluation results of different kimchi are shown below Figure 6 and Figure 7 .exist Figure 6 It can be clearly observed that the kimchi fermented by Pediococcus pentosaceus A07 has a clear and uniform color. Figure 7 Sensory evaluation further showed that the kimchi fermented with Pediococcus pentosaceus A07 scored higher than the other groups in terms of color, aroma, taste and overall acceptability, indicating that the kimchi products fermented by this strain are more popular with consumers and have certain market prospects.

[0070] (3) Determination of nitrite content in kimchi from different fermentation groups

[0071] From Table 3 and Figure 8 It can be seen that the nitrite content of kimchi first increases and then decreases during fermentation. After 24 hours of fermentation, the nitrite content of the naturally fermented group is significantly higher than that of the other four groups, indicating that the inoculated strain can effectively reduce the nitrite content. The nitrite content of the Pediococcus pentosaceus A07 group is the lowest during the entire fermentation process.

[0072] Table 3. Nitrite content in kimchi from different fermentation groups

[0073]

[0074] (4) pH value determination of kimchi in different fermentation groups

[0075] from Figure 9 It can be seen that the pH value of kimchi decreased during fermentation, mainly due to acid production. The pH value of the naturally fermented group was significantly higher than that of the other groups, with the pH value of the Pediococcus pentosaceus A07 group decreasing the fastest. This indicates that Pediococcus pentosaceus A07 has a stronger acid-producing capacity, which is beneficial for shortening the fermentation cycle of kimchi.

[0076] Example 4: Pediococcus pentosaceus A07 produces other probiotic functional factors

[0077] (1) Determination of the cholesterol-lowering ability of Pediococcus pentosaceus A07

[0078] The preserved lactic acid bacteria were activated for three generations in MRS liquid medium and cultured at 37°C for 24 h. The activated strain was then inoculated at a volume fraction of 3% into MRS liquid medium containing 50 μg / mL cholesterol and cultured at 37°C for 24 h. The culture was centrifuged at 7000 r / min for 10 min to collect the supernatant. 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 min. Then, 10 mL of n-hexane was added for extraction for 20 s, followed by the addition of 4 mL of distilled water and standing for 15 min. 8 mL of the upper n-hexane layer was transferred to a test tube and dried under nitrogen. 4 mL of 0.5 mg / mL o-phthalaldehyde (diluted to volume with glacial acetic acid) was added, and the mixture was allowed to stand for 10 min. 2 mL of concentrated sulfuric acid was added, and the mixture was vortexed for 20 s. After standing for 10 min for color development, the absorbance was measured at 550 nm. Using uncultured cholesterol-containing MRS medium after the addition of the bacterial strain as a blank control, the initial cholesterol content was determined. The cholesterol content in the culture medium was determined according to the cholesterol standard curve, and the cholesterol removal rate was calculated using the following formula:

[0079] ;

[0080] In the formula, C1 is the initial cholesterol content; C2 is the cholesterol content after fermentation.

[0081] 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.

[0082] (2) Determination of the ability of Pediococcus pentosaceus A07 to form zinc protoporphyrin (ZnPP)

[0083] The appearance color of meat products is a major factor influencing consumer purchasing behavior. Traditional meat production often involves adding nitrites to preserve the color, but the severe toxicity of nitrites poses a threat to human health. Therefore, the discovery of bifunctional lactic acid bacteria with both nitrite-reducing and color-preserving properties has become a research hotspot. Zinc protoporphyrin (ZnPP) is a type of lactic acid bacteria that uses Zn... 2+ The unique form of protoporphyrin IX exists in meat products as a stable and bright red pigment. These meat products can maintain a stable bright red color even when exposed to light or heat without the addition of nitrites / nitrates.

[0084] To investigate the ZnPP-forming ability of lactic acid bacteria, a slight modification was made to the method described by Wang Xinghui (2023). 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% salt solution, and 0.15 mL of broth containing a specific LAB isolate were transferred to sterile test tubes (final concentration: 20% pork homogenate, 3% salt, and 2.0 × 10⁻⁶ ppm). 6 (CFU / mL strain). In addition, to maintain sterility, antibiotics were added to the antibiotic group considered a negative control, with a final concentration of 70 μg / mL penicillin. Different samples were then incubated in the dark at 25°C for 7 days under anaerobic conditions. After incubation, three volumes of cold acetone (75% of the total volume) were added to the different samples. 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, the fluorescence intensity at Ex / Em: 420 / 590 nm was measured using a spectrophotometer to indicate the amount of ZnPP formed.

[0085] like Figure 11 As shown, the fluorescence intensity of Pediococcus pentosaceus A07 was 1838.33±96.56, significantly higher than that of other strains. p <0.05), indicating that the fluorescence intensity has a high ZnPP forming ability, which can better protect the color of meat products.

[0086] (3) Determination of antioxidant capacity of Pediococcus pentosaceus A07

[0087] The lactic acid bacteria preserved in the experiment were activated for three generations in MRS liquid medium and cultured at 37°C for 24 h. The activated third-generation strain was then inoculated into MRS liquid medium at a volume fraction of 1% and cultured statically at 37°C for 24 h. After culture, the bacterial solution was mixed, centrifuged at 6000 r / min for 5 min, and the supernatant and bacterial cells were collected and stored at 4°C for later use.

[0088] ①DPPH free radical scavenging ability

[0089] 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 a reference solution, calculate the DPPH free radical scavenging rate of the fermentation broth according to the following formula.

[0090] DPPH free radical scavenging rate / % = [1 - (A1 - A2) / A3] × 100;

[0091] In the formula: 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.

[0092] like Figure 12 As shown, the DPPH free radical scavenging capacity of the fermentation supernatant and cells of *Pediococcus pentosaceus* A07 reached 98.41%, significantly higher than that of other strains. p <0.05).

[0093] ② Hydroxyl radical scavenging ability

[0094] The preserved lactic acid bacteria were activated for three generations in MRS liquid medium and cultured at 37℃ for 24 h. The activated third-generation strain was then inoculated into MRS liquid medium at a 1% (v / v) inoculum and cultured statically at 37℃ for 24 h. After culture, the bacterial suspension was mixed, centrifuged at 6000 r / min for 5 min, and the supernatant was collected. 1 mL of the supernatant was transferred to a test tube, and 2 mL of 6 mmol / L FeSO4 solution and 2 mL of 6 mmol / L salicylic acid were added sequentially. After mixing and standing for 10 min, 2 mL of 6 mmol / L H2O2 solution was added, mixed, and stood for 30 min. The absorbance at 510 nm was measured, and the hydroxyl radical scavenging rate was calculated using the following formula: [Formula omitted for brevity].

[0095] Hydroxyl radical scavenging rate / % = [1 - (Aj - Ai) / A0] × 100;

[0096] In the formula: Aj is the absorbance after adding the sample; A0 is the absorbance of the blank control solution; Ai is the absorbance of the sample without adding H2O2.

[0097] like Figure 13 As shown, 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).

[0098] (4) Determination of the antibacterial ability of Pediococcus pentosaceus A07

[0099] Escherichia coli CICC10389 and Staphylococcus aureus ATCC25923 were used as indicator strains for determining the antibacterial activity of Pediococcus pentosaceus A07. Activated indicator strain suspensions were inoculated at a 3% (v / v) volume fraction into unsolidified agar medium, mixed thoroughly, and poured onto plates. After placing the plates in a clean bench for 30 min, Oxford cups (10 mm deep, 8 mm wide) were removed with forceps, and 200 μL of Pediococcus pentosaceus A07 fermentation supernatant (CFS) was added to each well. For the control group, 200 μL of sterile MRS broth was added. The plates were incubated at 37°C for 24 h, and the size of the inhibition zone was observed and measured. Three replicates were performed.

[0100] like Figure 14 As shown, Pediococcus pentosaceus A07 CFS exhibited high antibacterial activity against Escherichia coli and Staphylococcus aureus, with inhibition zone diameters of 24.1±0.4 mm and 22.15±1.55 mm, respectively, which were significantly higher than those of other strains.

[0101] (5) Determination of the biofilm-producing ability of Pediococcus pentosaceus A07

[0102] The preserved lactic acid bacteria were activated for three generations in MRS liquid medium and cultured at 37°C for 24 h. The activated third-generation strain was inoculated into MRS liquid medium at a 2% (v / v) inoculum, and after mixing, 200 μL was added to each well of a 96-well microplate and incubated at 37°C for 24 h. After incubation, the supernatant was discarded, and the bacteria were washed twice with sterile PBS (pH 7.2) to remove non-adherent bacteria. The bacteria were fixed with methanol for 10 min, the methanol was removed, and then stained with 0.1% (v / v) crystal violet for 20 min. The crystal violet was removed, and the bacteria were washed with sterile PBS (pH 7.2). The bacteria were dried at room temperature, and then destained with 33% acetic acid for 10 min. The biofilm formation of different strains was then measured at OD595 nm.

[0103] Current research indicates that biofilm formation by lactic acid bacteria helps strains survive better in extreme or adverse environments, promoting their survival 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.

[0104] It should be understood that the specific embodiments described above are merely illustrative or explanatory of the principles of the invention and do not constitute a limitation thereof. Therefore, any modifications, equivalent substitutions, improvements, etc., made without departing from the spirit and scope of the invention should be included within the protection scope of the invention. Furthermore, the appended claims are intended to cover all variations and modifications falling within the scope and boundaries of the appended claims, or equivalent forms of such scope and boundaries.

Claims

1. A multifunctional Pediococcus pentosaceus (P. pentosaceus) strain, characterized in that, Pediococcus pentosaceus The Pediococcus pentosaceus is named as Pediococcus pentosaceus A07, and the preservation number is CCTCC NO: M 2025777. ​ 2. A microbial inoculant containing the Pediococcus pentosaceus of claim 1.

3. Use of the Pediococcus pentosaceus of claim 1 or the microbial inoculant of claim 2 in the preparation of a fermented food.

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

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

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

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