Pediococcus (genus)

Evaluation of characteristics of Pediococcus spp. to be used as a vaginal probiotic

Wikipeida

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 Aerococcus andTetragenococcus. They are purely homofermentative. Pediococcus dextrinicus has recently been reassigned to the genusLactobacillus.^[1]

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 fermented to lactic acid, which gives sauerkraut 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 and Berliner Weisse. Certain Pediococcus isolates producediacetyl which gives a buttery or butterscotch aroma to some wines (such as Chardonnay) and a few styles of beer. Pediococcusspecies 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.