{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,8]],"date-time":"2026-04-08T06:09:13Z","timestamp":1775628553890,"version":"3.50.1"},"reference-count":96,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,4,8]],"date-time":"2026-04-08T00:00:00Z","timestamp":1775606400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>\n                      Exopolysaccharide (EPS)-producing\n                      <jats:italic>Pediococcus pentosaceus<\/jats:italic>\n                      4412 exhibits remarkable health-promoting properties, making it a promising candidate for functional food production.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>\n                      The production of EPS was statistically optimized using one-factor-at-a-time, Plackett-Burman, and response surface methodologies. CCD-based RSM optimized the prebiotic potential of EPS in the fermentation of banana pseudostem juice. The volatile organic compounds in fermented banana pseudostem juice (FBPJ) were analysed using GC-MS analysis. Further, the biological activity of FBPJ, including antimicrobial and antioxidant activity were assessed\n                      <jats:italic>in vitro<\/jats:italic>\n                      .\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results and discussion<\/jats:title>\n                    <jats:p>\n                      Primarily, EPS production was optimized using galactose (36.81\u202fg\/L), ammonium sulfate (2\u202fg\/L), and yeast extract (5\u202fg\/L), resulting in a 5.5-fold increase in yield (from the unoptimized baseline) to 3.46\u202f\u00b1\u202f0.16\u202fg\/L. The prebiotic potential of EPS-4412 in the FBPJ was evaluated by monitoring viable probiotic cell counts, and the RSM optimized process resulted in a 3.67-fold increase in prebiotic activity. Viable cell counts were effectively maintained in the FBPJ17 sample compared with other samples after 30 days of storage at 4\u202f\u00b0C. The pH and sugar contents decreased, whereas the total phenolic content (TPC) was elevated. The FBPJ17 exhibited significant antimicrobial activity against\n                      <jats:italic>Salmonella enterica<\/jats:italic>\n                      MTCC 1164 with a zone of inhibition of 15.7\u202f\u00b1\u202f0.12\u202fmm. The maximum DPPH and superoxide radical scavenging activities and reducing power of FBPJ17 were determined to be 74.43\u202f\u00b1\u202f0.96%, 65.6\u202f\u00b1\u202f1.1%, and 0.72\u202f\u00b1\u202f0.058, respectively. In particular, EPS-4412 supported the growth of the lactic acid bacteria consortium (\n                      <jats:italic>Lactiplantibacillus pentosus<\/jats:italic>\n                      AKVIT2,\n                      <jats:italic>Lpb. plantarum<\/jats:italic>\n                      BFW MKVIT02, and\n                      <jats:italic>P. pentosaceus<\/jats:italic>\n                      4412), which played a crucial role in the production of esters, ketones, and hydrocarbons, imparting fruity, floral, and citrus-like flavours. Hence, EPS-4412 could be considered as a prebiotic stimulant in industrial applications.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fnut.2026.1798892","type":"journal-article","created":{"date-parts":[[2026,4,8]],"date-time":"2026-04-08T05:32:17Z","timestamp":1775626337000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Process optimization of Pediococcus pentosaceus 4412-derived exopolysaccharides as a prebiotic in banana pseudostem juice fermentation"],"prefix":"10.3389","volume":"13","author":[{"given":"J.","family":"Angelin","sequence":"first","affiliation":[{"name":"School of Bio Sciences and Technology, Vellore Institute of Technology","place":["Vellore, Tamil Nadu, India"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"V. Iswareya","family":"Lakshimi","sequence":"additional","affiliation":[{"name":"School of Bio Sciences and Technology, Vellore Institute of Technology","place":["Vellore, Tamil Nadu, India"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Avinash","family":"Patnaik","sequence":"additional","affiliation":[{"name":"School of Bio Sciences and Technology, Vellore Institute of Technology","place":["Vellore, Tamil Nadu, India"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Fathima","family":"Nowshad","sequence":"additional","affiliation":[{"name":"School of Bio Sciences and Technology, Vellore Institute of Technology","place":["Vellore, Tamil Nadu, India"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"P.","family":"Swetha","sequence":"additional","affiliation":[{"name":"School of Bio Sciences and Technology, Vellore Institute of Technology","place":["Vellore, Tamil Nadu, India"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"M.","family":"Kavitha","sequence":"additional","affiliation":[{"name":"School of Bio Sciences and Technology, Vellore Institute of Technology","place":["Vellore, Tamil Nadu, India"]}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1965","published-online":{"date-parts":[[2026,4,8]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"853","DOI":"10.1016\/j.ijbiomac.2020.06.190","article-title":"Exopolysaccharides from probiotic bacteria and their health potential","volume":"162","author":"Angelin","year":"2020","journal-title":"Int J Biol Macromol"},{"key":"ref2","doi-asserted-by":"publisher","first-page":"100381","DOI":"10.1016\/j.focha.2023.100381","article-title":"Probiotic potential of fermented foods and their role in non-communicable diseases management: an understanding through recent clinical evidences","volume":"3","author":"Nithya","year":"2023","journal-title":"Food 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