Pediococcus fermentation

Pediococcus Fermentation of cabbage to sauerkraut Lactic acid provides sour taste and extends shelf life Gives butterscotch aroma to some wines and beers Production of cheese and yogurt... 

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. 

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). 

O. oeni is the main species of LAB identified after primary fermentation and during MLF. Its development occurs naturally but it can be increased by raising the wine temperature to 20-25 °C and under conditions of low SO2 (less than 15-20 mg/L free ). After completion of MLF, other bacteria, such as Lactobacillus and Pediococcus, can take over. These stages overlap, giving rise to interactions between different types of bacteria, as well as between bacteria and yeasts. 

Izquierdo-Pulido, M., Carceller-Rosa, J.M., Marine-Font, A., Vidal-Caron, M.C. (1997) Tyra-mine formation by Pediococcus spp. during beer fermentation. J. Food Prot., 60, 831-836. 

Lactobacillus spp., Pediococcus spp. Fermenting and spoilage lactic acid bacteria Active hydroxycinnamate decarboxylase and vinylphenol reductase producing ethylphenols in synthetic media Cavin et al. (1993) Couto et al. (2006)... 

Microbial interactions that occur in wine may be beneficial or detrimental to wine quality depending on the species involved. Examples of detrimental interactions are the inhibition of S. cerevisiae by Lactobacillus species and the inhibition of O. oeni by S. cerevisiae when MLF is desired. However, the inhibition of O. oeni may also be beneficial to wine quality if MLF is undesirable. Additional beneficial interactions include the stimulation of LAB growth due to yeast lysis and the inhibition of Pediococcus species by O. oeni. A better understanding of the complex interactions between LAB and S. cerevisiae will lead to the selection of compatible yeast and bacterial strains for the induction of alcoholic and malolactic fermentations. 

Rodriguez, A.V. and Manca de Nadra, M.C. 1995. Effect of pH and hydrogen peroxide produced by Lactobacillus hilgardii on Pediococcus pentosaceus growth. FEMS Microbiol. Lett. 128, 59-62. Rodriguez, S.B., Amberg, E., Thornton, RJ., and McLellan, M.R. 1990. Malolactic fermentation in Chardonnay Growth and sensory effects of commercial strains of Leuconostoc oenos. J. Appl. Bacteriol. 68, 139-144. 

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]. 

Eresh fruits are strongly recommended in the human diet since they are rich in vitamins, dietary fibres, minerals and antioxidants. In particular, sweet cherries contain remarkable contents of polyphenols, such as anthocyanins, which give them the characteristic colour and antioxidant properties. Fermentation can further enhance the antioxidant properties of sweet cherries. Sweet cherry Prunusavium L.) puree fermented by selected autochthonous lactic acid bacteria (L. plantarum, Pediococ-cus acidilactici, Pediococcus pentosaceus and Leuconostoc mesenteroides subsp. mesenteroides) at 25 C for 36h has been reported to exhibit significantly higher DPPH radical-scavenging capacity compared to unfermented sweet cherry puree (Cagno etal., 2011). 

Ruiz-Moyano, S., Martin, A., Benito, M. J., Hernandez, A., Casquete, R., Cordoba, M. D. (2011). Apphcation of Lactobacillus fermerUum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages. Food Microbiology, 28, 839-847. 

Sucuk fermented sausage Lactobacillus sakei, Pediococcus pen-tosaceus, Staphylococcus camosus, Staphylococcus xylosus Nisin and nitrite 20 °C, 13 days The interactive effect of nisin and nitrite significantly reduced putrescine production. Kurt and Zorba (2010)... 

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