| Pediococcus |
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| Scientific classification |
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| Species |
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P. acidilactici
P. cellicola
P. claussenii
P. damnosus
P. ethanolidurans
P. inopinatus
P. parvulus
P. pentosaceus
P. stilesii
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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. Pediococcus dextrinicus has recently been reassigned to the genus Lactobacillus (paper in press, IJSEM).
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. Pediococci are used as probiotics, and are commonly added as beneficial microbes in the creation of cheeses and yogurts.
See also
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