pediocin-a and isovaleric-acid

The objective of this study was to investigate the effect of pediocin A in in vitro caecal fermentations. Pediococcus pentosaceus FBB61, pediocin A producer (bac+) and its isogenic mutant (bac-) Ped. pentosaceus FBB61-2 were added to fermentation vessels. Pediocin A did not alter the normal activity of caecal microflora. Nevertheless, the presence of pediocin A producer strain reduced proteolysis compared to the mutant strain as indicated by ammonia concentrations (P < 0.05), and isobutyric and isovaleric molar proportions (P < 0.05).

Topics: Ammonia; Animals; Bacteria; Bacteriocins; Butyrates; Butyric Acid; Cecum; Fatty Acids, Volatile; Fermentation; Hemiterpenes; Isobutyrates; Lactates; Lactic Acid; Mutation; Pediocins; Pediococcus; Pentanoic Acids; Swine