Pediococcus damnosus

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. ... 

Bauer, R., Chikindas, M.L., Dicks, L.M.T. (2005). Purification, partial amino acid sequence and mode of action of pediocin PD-1, abactericin produced by Pediococcus damnosus NCFB 1832. Int. J. Food Microbiol., 101, 17-27. 

Gindreau, E., Walling, E., and Lonvaud-Funel, A. 2001. Direct polymerase chain reaction detection of ropy Pediococcus damnosus strains in wine. J. Appl. Microbiol. 90, 535-542. 

Lonvaud-Funel, A., Guilloux, O, and Joyeaux, A. 1993. Isolation of a DNA probe for identification of glucan-producing Pediococcus damnosus in wines. J. Appl. Bacteriol. 74, 41-47. 

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]. 

Busa Maize, sorghum, millet Submerged Sacch. cerevisiae, Schizosaccharomyces pombe, Lb. plantarum, Lactobacillus helveticus, Lactobacillus salivarius, Lactobacillus casei. Lb. brevis, Lactobacillus buchneri, Leuc. mesenteroides, Pediococcus damnosus East Africa, Kenya (Blandino et al., 2003 Odunfa Oyewole, 1997)... 

Delaherche, A., Claisse, O., Lonvaud-Funel, A. (2004). Detection and quantification of Bret-tanomyces bruxellensis and ropy Pediococcus damnosus strains in wine by real-time polymerase chain reaction. Journal of Applied Microbiology, 97, 910-915. 

Figure 7.7 Hypothetical horizontal transfer of horA and horC. Two modes of horizontal transfer of hop resistance genes, plasmid-mediated (a) and transposon-mediated (b) types, have been postulated on the basis of the nucleotide sequence identities and open reading frame analysis of horA- and /torC-containing DNA regions identified in Lactobacillus brevis, Lactobacillus lindneri, Lactobacillus paracolllnoides, Lactobacillus backi, Pediococcus damnosus, and Pediococcus inopinatus. The exact mechanisms underlying the horizontal gene transfer of horA and horC are currently unknown, but several mechanisms, including conjugative transmission of hop resistance genes, are postulated.

The nonspoilage variants were obtained by repeatedly subculturing the wild-type strains at 37 °C for L brevis, 30 for Lactobacillus paracollinoides, 30 for Lactobacillus lindneri, and 35 °C for Pediococcus damnosus, respectively. The superscripts NB and CC indicate the hop-sensitive variants obtained from beer-spoilage wild-type strains with the same strain number. 

Fujii, T., Nakashima, K., Hayashi, N. (2005). Random ampUfledpolymorphic DNA-PCR based cloning of markers to identify the beer-spoilage strains of Lactobacillus brevis, Pediococcus damnosus, Lactobacillus collinoides and Lactobacillus coryniformis. Journal of Applied... 

Suzuki, K., Sami, M., lijima, K., Ozaki, K., Yamashita, H. (2006). Characterization of horA and its flanking regions of Pediococcus damnosus ABBC478 and development of more specific and sensitive horA PCR methods. Letters in Applied Microbiology, 42, 393-399. 

Potassium lactate, sodium lactate, and calcium lactate are the neutralized salts of LA. Potassium lactate is used in many fresh and cooked meat products for shelf life control, color preservation, and reduction of sodium content. Sodium lactate has a mild saline taste and is therefore suitable for flavor enhancement in meat products. Sodium lactate is being produced in solution as well as dry. Calcium lactate is popular for fortification and improved texture in emulsified meat products like frankfurters. Ready-to-eat meat and poultry products commonly contain sodium or potassium lactate to control Listeria monocytogenes. LA is also present in wheat beers, especially lambic, due to the activity of Pediococcus damnosus. 

Figure 2.3. Pediococcus damnosus as viewed with phase-contrast microscopy at a magnification of lOOOx. Photograph provided with the kind permission of WineBugs LLC.

Walling, E., M. Dols-Lafargue, and A. Lonvaud-Funel. 2005. Glucose fermentation kinetics and exopolysaccharide production hy ropy Pediococcus damnosus IOEB8801. Food Microbiol 22 71-78. 

Cocci (Group IE) Homofermenters Lactobacillus hilgardii Pediococcus damnosus Pediococcus pentosaceus Leuconostoc oenos (Oenococcus oeni)... 

At present in enology, two particular cases are analyzed in this manner strains of Pediococcus damnosus, responsible for ropiness disease, and strains which produce histamine, notably 0. oeni. Preliminary studies have shown that P. damnosus strains capable of synthesizing the ropy wine polysaccharide possess a supplementary plasmid, contrary to normal strains. The ropy character is linked to the presence of this plasmid. A fragment was cloned in E. coli and now constitutes the base material for preparing the probe. In this manner, colony hybridization permits the identification of ropy clones even when mixed with other Pediococcus clones or other species of bacteria. This method is routinely used to identify this undesirable population in the microflora of wines at the end of winemaking and during aging (Lonvaud-Funel et al, 1993). 

Lafon-Lafourcade and Peynaud (1974), found that cocci seem less resistant than lactobacilli. Thus, 0. oeni growth is hindered more than L hilgardii growth, for example. The effect is also connected to the strain. Pediococcus damnosus is a useful example the ropy strains are insensitive to SO2 doses that inhibit or kill other strains. After 2 months of bottle storage, ropy type bacteria can maintain populations between 10 and 10 UFC/ml in wines containing 50 mg of free SO2 per Uter (Lonvaud-Funel and Joyeux, 1988). 

Day Alcohol Content (% vol.) Oenococcus oeni Leuconostoc mesenteroides Pediococcus damnosus Lactobacillus hilgardii Lactobacillus brevis Lactobacillus plantarum... 

Vinyl guaiacol Vanillin Decarboxylase O. oeni Lact. hilgardii Lact. brevis Lact. plantamm Pediococcus damnosus... 

Duenas, M., Munduate, A., Perea, A. Irastorza, A. (2003). Exopolysaccharide production by Pediococcus damnosus 2.6 in a semi defined medium under different growth conditions. Internationaljournal of Food Microbiology, 87,113-120. 

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