Implications of Bio-Preservation Using Pediococcus Pentosaceus HPM1- Derived Bacteriocin for the Shelf-Life Enhancement of Food

The growing demand for effective, natural food preservation methods necessitates exploring novel biocontrol agents. In this study, Pediococcus pentosaceus HPM1, a potential bacteriocin-producing strain, was isolated from the traditional fermented food beuli dal bari, which is more popular in village areas. The cell-free supernatant of HPM1 demonstrated broad-spectrum antimicrobial activity against all selected foodborne pathogens, and quantitative analysis confirmed HPM1 as a highly efficient bacteriocin producer. Optimal growth was observed at temperatures between 35°C and 40°C and pH 6.5 to 7.0. Purification then MALDI-TOF MS analysis identified the antimicrobial peptide as a Class I bacteriocin with the molecular weight of 1231.49 Da. The bacteriocin has shown a remarkable stability, retaining its bioactivity under extreme thermal stress at 121°C for 15 minutes and across a broad pH range of 4.0-9.0. Application of this bacteriocin to food matrices, including vegetables, fruits, meat, and fish, extended shelf life under both ambient and refrigerated storage without interfering with the nutritional parameters ( P > 0.05). Moreover, the biocompatibility of the bacteriocin was investigated with the help of safety assessments using the MTT assay on the cell lines of RAW264.7 macrophage, which confirmed its biocompatibility. These results define the P. pentosaceus HPM1-derived bacteriocin as a powerful, multifunctional, and commercial bio-preservative that provides a promising opportunity to improve food supply safety and quality in the global food chain.