Effect of Bacteriocinogenic Pediococcus pentosaceus IO1 Strain and Its Bacteriocin on Growth Performance and Intestinal Microbiota of Albino Rat

Aims: To study the effect of bacteriocinogenic Pediococcus pentosaceus IO1 strain and its bacteriocin on the growth performance and intestinal microbiota composition of male albino rats, using faeces as a surrogate.

Place and Duration of Study: Department of Microbiology, Federal University of Technology, Akure, Nigeria and Department of Science Laboratory Technology, Rufus Giwa Polytechnic, Owo, Nigeria between January, 2014 and April, 2014.

Methodology: A total of 16 rats were randomly assigned to four groups (A, B, C, and D) of four rats per group. Group A (control) was placed on the basal diet and orally dosed with 0.5 ml of MRS broth, while group B, C, and D were placed on the basal diet and also orally dosed with 0.5 ml of bacteriocin-containing cell-free culture supernatant (crude bacteriocin), 0.5 ml of 109 cfu/ml of viable bacteriocin producer (P. pentosaceus IO1), 0.5 ml of 109 cfu/ml of bacteriocin-negative producer respectively, for a period of 14 days. The weight of each rat was measured and faecal samples collected, at day 0, 7, and 14 of the experiment, from each rat was serially diluted and pour-plated on selective media for total viable bacteria count, lactic acid bacterial count, and enterobacteria count.

Results: Rat groups fed with P. pentosaceus IO1 strain and its bacteriocin showed better weight gain and decrease in enterobacteria count in the faeces as compared to control (P<0.05) on day 7 of experiment. Total viable bacteria count in the faeces was not significantly influenced. There was a slight significant increase in lactic acid bacterial count in the faeces of animals belonging to treatment group B, C, and D at day 14.

Conclusion: This study demonstrates that consumption of P. pentosaceus IO1 strain and its bacteriocin improve growth performance and modulate intestinal microbiota of the albino rat. Hence, P. pentosaceus IO1 strain may be used as probiotic or protective culture in food industry.