Pediococcus

Taxobox
color = lightgrey
name = "Pediococcus"
regnum = Bacteria
divisio = Firmicutes
classis = Bacilli
ordo = Lactobacillales
familia = Lactobacillaceae
genus = "Pediococcus"
genus_authority = Claussen 1903
subdivision_ranks = Species
subdivision = "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.

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.

ee also

*Lactobacillus
*Lactic acid bacteria
*Firmicutes
*Sauerkraut