Pediococcus

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Pediococcus
Scientific classification
Kingdom: Bacteria Division: Firmicutes Class: Bacilli Order: Lactobacillales Family: Lactobacillaceae Genus: Pediococcus Claussen 1903
Species
P. acidilactici P. cellicola P. claussenii P. damnosus P. dextrinicus P. ethanolidurans P. inopinatus P. parvulus P. pentosaceus P. stilesii

Pediococcus is a genus of Gram-positive lactic acid bacteria, placed within the family of Lactobacillaceae. They usually occur in pairs or tetrads, and divide along two planes of symmetry, as do the other lactic acid cocci genera Aerococci and Tetragenococcus. They are purely homofermentative. The genus is paraphyletic and Pediococcus dextrinicus is only distantly related to any of the other species of the genus.

[edit] Food Processing

Pediococcus is, along with other lactic acid bacteria such as Leuconostoc and Lactobacillus responsible for the fermentation of cabbage, making it Sauerkraut. In this process the sugars in fresh cabbage are transformed to lactic acids which give it a sour flavour and good keeping qualities. Pediococcus bacteria are usually considered contaminants of beer and wine although their presence is sometimes desired in beer styles such as Lambic. Certain Pediococcus isolates produce diacetyl which gives a buttery or butterscotch aroma to some wines (such as Chardonnay) and a few styles of beer. Pediococcus species are often used in silage inoculants.

[edit] See also

• Lactobacillus
• Lactic acid bacteria
• Firmicutes
• Sauerkraut