Micrococcus kristinae

Many names have been assigned to the lactic acid bacteria associated with brewing. It is probable however that most rod-shaped isolates may be classified as the heterofermentative species Lactobacillus brevis, the homo-fermentative species . casei and L, plantarum, and the homofermentative thermophilic species L. delbrueckii [14]. Cocci are also encountered, notably the homofermentative Pediococcus damnosus. (Less common because they are more sensitive to hop resins are P. pentosaceuslacidilactici. Streptococcus saprophyticus, S. epidermis and Micrococcus varians.) Micrococcus kristinae is however resistant to hop resins and low pH, but requires oxygen for growth [15]. An American report states that many breweries encounter L. brevis, L. plantarum and P. damnosus. When the primary fermentation is complete, Pediococcus continues to grow at the bottom of the fermenter in the deposited yeast [16]. 

Micrococcus kristinae Sugar beet, short-term dynamics Thompson et al. (1995)... 

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