Pediococcus spoilage

Several strains of LAB isolated from wine were tested for their abilities to metabolize ferulic and p-coumaric acids. Cavin et al. (1993) showed that these acids were strongly decarboxylated by growing cultures of Lactobacillus brevis, Lactobacillus plantarum, and Pediococcus when decarboxylation was observed, volatile phenols (4-ethylguaiacol and 4-ethylphenol) were detected, indicating the possibility of reduction of the side chain before or after decarboxylation. Couto et al. (2006) reported L. collinoides as a producer of volatile phenols, although strain specificity concerning this capacity was observed. L. mali, L. sake, L. viridescens, and P. acidi-lactici were also found to be able to produce volatile compounds but they only perform the decarboxylation step. Volatile phenols cause animal taints such as horse sweat, wet animal and urine that are usually attributed to Brettanomyces spoilage. 

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)... 

Numerous bacterial species are present during the vinification process. The extent to which these species grow determines the types and concentrations of many substances that contribute to the aroma and flavor of a wine. Growth of bacterial species such as Acetobacter Gluconobacter, Lactobacillus, and Pediococcus may cause spoilage of a wine through the production of... 

Figure 7.6 Phylogenetic tree of Lactobacillus and Pediococcus species derived from 16S rRNA gene sequence data, using neighbor-joining method for calculation. The bar indicates the number of inferred substitutions per 100 nucleotides. The accession numbers of 16S rRNA gene sequence are shown in parentheses, and the strong beer-spoilage species are underlined.

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... 

Pittet, V., Abegunde, T., Marfleet, T., Haakensen, M., Morrow, K., Jayaprakash, T., etal. (2012). Complete genome sequence of the beer spoilage organism Pediococcus claussenii ATCC BAA-344. Journal of Bacteriology, 194, 271-272. 

Haakensen, M., Schubert, A., Ziola, B. (2008). Multiplex PCR for putative Lactobacillus and Pediococcus beer-spoilage genes and ability of gene presence to predict growth in beer. Journal of the American Society of Brewing Chemists, 66, 63-70. 

Wine pH plays a pivitol role in determining which species will survive and develop, their growth rate as well as rate (and extent) of malate conversion, and its sensory outcome. In terms of initiation and completion of MLF, wines of pH >3.3 generally exhibit litde problem, whereas at lower pH, difficulty may be experienced (Kunkee, 1967). Leuc usually represents the dominant species in wine below pH 3.5. At higher pH, spoilage LAB, such as Lactobacillus and Pediococcus sp. (and Leuc oenos itself), may survive and grow as well. 

Fig. 9.2 Pediococcus acidilactici strain LMG 25667 grown on a commonly used growth medium for the detection of beer spoilage bacteria, known as Nachweismedium lur bierschadliche Bak-terien (panel 1), on de Man, Rogosa, and Sharpe medium (panel 2), and Raka-Ray medium (panel 3). Spectra were visualized using the free mMass software. (Strohalm et al. 2010)...

Winemakers are also increasingly facing spoilage issues associated with Brettanomyces, Lactobacillus, Pediococcus, and Zygosaccharomyces, some of these being consequences of changes in viticultural practices (e.g., increased so-called hang-time). 

Soufleros et al. (1998) noted that biogenic amines are formed from their precursor amino acid during and after spontaneous malolactic fermentation. Spoilage bacteria such as Pediococcus 3.nd Lactobacillus hud been implicated (Delfini, 1989 Moreno-Arribas et al., 2000 2003 Arena and Manca de Nadra, 2001), however, yeast strain used for alcoholic... 

The starter cultirre for cucumber fermentation usually consists of the normal mixed microbial flora of cucumbers, including Lb. mesenteroides. Enterococcus faecalis, Pediococcus cerevisiae. Lb. brevis, and Lb. plantarum. Of these, the pediococci and Lb. plantarum are the most involved, with Lb. brevis being undesirable because of its ability to produce gas. Lb. plantarum is the most essential species in pickle production, as it is for sauerkraut production. The natural fermentation of cucumbers, though in practice for many years, can lead to pickle spoilage and thereby serious economic loss. A controlled fermentation of cucumbers brined in bulk has been developed, and this process not only reduces economic losses but also leads to a more uniform product over a shorter period of time (10-12 days). This method employs a chlorinated brine of 25° salinometer, acidification with acetic acid, the addition of sodium acetate, and inoculation with P. cerevisiae and Lh. plantarum or with Lb. plantarum only. 

---