Members of the genusPediococcus are Gram-positive cocci that produce lactic acid as their primary byproduct of carbohydrate metabolism. Normally associated with plants, some species are important in silage fermentation and vegetable fermentations. Some species are responsible for beer spoilage, and can be resistant to the antimicrobial compounds found in hops.
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,[2] as do the other lactic acid cocci genera Aerococcus and Tetragenococcus. They are purely homofermentative.
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 fermented to lactic acid, which gives sauerkraut a sour flavour and good keeping qualities. Pediococcus bacteria are usually considered contaminants of beer and wine,[2] although their presence is sometimes desired in beer styles such as lambic and Berliner Weisse.[3] 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 sausages, cheeses and yogurts.
The genus Pediococcus comprises the following species:[4]
Former members:
The currently accepted taxonomy is based on the List of Prokaryotic names with Standing in Nomenclature[4] and the phylogeny is based on whole-genome sequences.[6]
Pediococcus outgroupPediococcus 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 Aerococcus and Tetragenococcus. They are purely homofermentative.
