Pediococcus

Growth of Pediococcus species in wine has been considered undesirable because of the production of off-aromas and off-flavors. Pediococci are capable of producing excessive acetoin and diacetyl, which can give undesirable aromas 

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Particularly preferred bacteria are those of the genera Lactobacillus or Pediococcus. Lactic acid produced by bacteria may also be used for removal of carbonate or iron scale in oil field equipment [395],... 

Properly made cheese is quite a hostile environment for bacteria due to a low pH, moderate-to-high salt in the moisture phase, anaerobic conditions (except at the surface), lack of a fermentable carbohydrate and the production of bacteriocins by the starter. Consequently, cheese is a very selective environment and its internal non-starter microflora is dominated by lactic acid bacteria, especially mesophilic lactobacilli, and perhaps some Micrococcus and Pediococcus. 

Bifidobacterium in Food Products. Commonly referred to as bifidobacteria, these microorganisms were discovered by Tissiei (Pasteur Institute) in 1900 in the feces of infants. These bacteria are not true lactic add bactena, such as Lactococcus or Pediococcus, because they produce both acetic and lactic adds Early research was difficult because of the lack of effective laboratory procedures. Considerable research since the mid-1950s, however, has been conducted. Hughes and Hoover (University of Delaware) reported in 1991 on the beneficial qualities of bifidobacteria and the possibility of their use in Bifid -amended food products, notably dairy products. These therapeutic effects include ... 

Lactic acid has a number of applications in the food industry as well as nonfood uses. The bacterium Pediococcus pentosaceus has the ability to hydrolyze inulin via an exo-inulinase and convert it to lactic acid (Middlehoven et al., 1993). Likewise, a number of Lactobacillus sp. strains and Streptococcus bovis can form lactic acid from inulin (Shamtsyan et al., 2002). 

Middlehoven, W.J., Van Adrichsem, P.P.L., Reij, M.W., and Koorevaar, M., Inulin degradation by Pediococcus pentosaceus, in Inulin and Inulin-Containing Crops, Fuchs, A., Ed., Elsevier, Amsterdam, 1993, pp. 273-280. 

A method of inhibiting the micro-biological growth of Lactobacillus pastorianus, Pediococcus damnosus and secondary yeast in beer, which comprises incorporating the antibiotics of polymyxin, terramycin and thiolutin in amounts of from about 3.0 to about 5.0 gamma per milliliter of finished beer. ... 

Malolactic fermentation (MLF) in wine is by definition the enzymatic conversion of L-malic acid to L-lactic acid, a secondary process which usually follows primary (alcoholic) fermentation of wine but may also occur concurrently. This reduction of malic acid to lactic acid is not a true fermentation, but rather an enzymatic reaction performed by lactic acid bacteria (LAB) after their exponential growth phase. MLF is mainly performed by Oenococcus oeni, a species that can withstand the low pFi (<3.5), high ethanol (>10 vol.%) and high SO2 levels (50 mg/L) found in wine. More resistant strains of Lactobacillus, Leuconostoc and Pediococcus can also grow in wine and contribute to MLF especially if the wine pH exceeds 3.5 (Davis et al. 1986 Wibowo et al. 1985). The most important benefits of MLF are the deacidification of high acid wines mainly produced in cool climates, LAB contribute to wine flavour and aroma complexify and improve microbial sfabilify (Lonvaud-Funel 1999 Moreno-Arribas and Polo 2005). 

The LAB from grape, musts or wine belong to two families representing three genera. Lactobacillaceae are represented by the genus Lactobacillus, and Strepto-coccaceae are represented by Oenococcus and Pediococcus. 

Among the approved species of Pediococcus (Garvie 1986), only four have been isolated from wines P. damnosus, P. parvulus, P. inopinatus and P. pentosaceus (Davis et al. 1986 Edwards and Jensen 1992) P. pentosaceus and P. parvulus are the most common species in this medium. 

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