Pediococcus spp

Edwards, C.G., Jensen, K.A. (1992). Occurrence and characterization of lactic acid bacteria from Washington state wine Pediococcus spp. Am. J. Vitic. Enol, 43, 233-238. 

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)... 

Edwards, C.G., Peterson, J.C., Boylston, T.D., and Vasile, T.D. 1994. Interactions between Leuconostoc oenos and Pediococcus spp. during vinification of red wines. Am. J. Enol. Vitic. 45, 49-55. 

The lipase/esterase of Pediococcus spp. has received little attention. Tza-netakis and Litopoulou-Tzanetaki (1989) found only weak esterase and lipase activities in a number of strains of P. pentosaceus of dairy origin by means of the API-ZYM system. Bhowmik and Marth (1989) found esterase activity in six strains of P. pentosaceus but none in two strains of P. acidilac-ticL The lipases of Propionibacterium shermanii studied by Oterholm et al. (1970) were optimally active at pH 7.2 and 47°C on tributyrin the enzymes showed a high preference for tripropionate and tributyrin and were inhibited by Hg and Na2HAs04 but not by pCMB or EDTA. Some esterase activity was observed but the enzyme was more active on emulsified than on soluble substrates. 

MLF is a secondary process that usually occurs in red wines, or wines with high acidities, during the maturation period. During MLF, L-malic acid is converted to L-lactic acid and carbon dioxide by bacteria such as Leuconostoc, Lactobacillus, and Pediococcus spp. 

Soya sauce Rice, wheat, soya beans Aspergillus oryzae Lactobacillus spp. Pediococcus spp. Zygosaccharomyces rouxii... 

The microorganisms used for meat fermentation consist of a group of the lactic acid bacteria (e.g. Lactobacillus and Pediococcus spp.), the Micrococcaceae (e.g. Staphylococcus and Micrococcus spp.), plus Strepto-myces, Debaryomyces and Penicillium spp. 

Bacteriocins are defined as proteinaceous substances having an antimicrobial effect against closely related species. Strains among Lactobacillus and Pediococcus spp. form bacteriocins that are effective against Staphylococcus aureus and Listeria monocytogenes. Both are regarded as potential health risks in meat products. A recent review article by Stiles and Hastings (1991) covers the subject on the potential use of lactic acid bacteria in meat preservation. 

Pediocin PA-1 is a bacteriocin produced by Pediococcus acidilactici PAG 1.0 and is effective against P. acidilactici, P. pentosacens, Lactobacillus plantarum, L. casei, L. bifermentans, L. mesenteroides and Listeria monocytogenes (Marugg, 1991). Other Pediococcus spp. also produce bacterioc-ins (Stiles and Hastings, 1991). The range of bacteriocins produced by Lactobacillus spp. is illustrated in Table 6.4. 

Meat and meat products Pediococcus spp., Lactobacillus spp., Pseudomonas spp.. Streptococcus spp.. Micrococcus spp., Enterobacteriaceae Histamine, cadaverine, putrescine, tyramine, phenethyiamine, tryptamine... 

Lb. acidophilus, Lb. casei, Lb. plantarum, Lb. farciminis, Lb. alimmtarius, Lb. brevis, Lb. buchneri. Lb. fermentum. Lb. fructivorans, Lb. sanfranciscensis, Pediococcus spp. 

Lb. sanfranciscensis. Lb. fermentum. Lb. plantarum, Leuc. mesenteraides, Pediococcus spp. 

The vaginal microbiota of cows comprises several LAB species including Lactobacillus spp., Pediococcus spp., Leuconostoc spp., and Weissella spp., some of which were isolated and tested for their probiotic capacities against urogenital infections (Otero et al. 2000 Wang et al. 2013a). 

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