Sarcina sickness

The most important off-flavour and aroma associated with the lactic acid bacteria is the sweet, butterscotch or honey note provided by diacetyl and related vicinal diketones. It can be discerned readily in lager beers at concentrations as low as 0 5 (xg/ml. The defect was formerly called Sarcina sickness after Sarcina, the outdated generic name for brewery gram-positive bacteria. 

P. damnosus - Beer sarcina - early term). Sediments and reduced foam stabihty may also result. Sarcina sickness referred to major Pediococcus infections. 

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