Pediococcus
Scientific classification Edit this classification
Domain: Bacteria
Phylum: Bacillota
Class: Bacilli
Order: Lactobacillales
Family: Lactobacillaceae
Genus: Pediococcus
Claussen 1903 (Approved Lists 1980)[1]
Species

See text.

Pediococcus is a genus of gram-positive lactic acid bacteria, placed within the family of Lactobacillaceae. They usually occur in pairs or tetrads, and divide along two planes of symmetry,[2] as do the other lactic acid cocci genera Aerococcus and Tetragenococcus. They are purely homofermentative.

Food processing

Pediococcus is, along with other lactic acid bacteria such as Leuconostoc and Lactobacillus, responsible for the fermentation of cabbage, making it sauerkraut. In this process, the sugars in fresh cabbage are fermented to lactic acid, which gives sauerkraut a sour flavour and good keeping qualities. Pediococcus bacteria are usually considered contaminants of beer and wine,[2] although their presence is sometimes desired in beer styles such as lambic and Berliner Weisse.[3] Certain Pediococcus isolates produce diacetyl which gives a buttery or butterscotch aroma to some wines (such as Chardonnay) and a few styles of beer. Pediococcus species are often used in silage inoculants. Pediococci are used as probiotics, and are commonly added as beneficial microbes in the creation of sausages, cheeses and yogurts.

Species

The genus Pediococcus comprises the following species:[4]

  • Pediococcus acidilactici Lindner 1887 (Approved Lists 1980)
  • Pediococcus argentinicus De Bruyne et al. 2008
  • Pediococcus cellicola Zhang et al. 2005
  • Pediococcus claussenii Dobson et al. 2002
  • Pediococcus damnosus Claussen 1903 (Approved Lists 1980)
  • Pediococcus ethanolidurans Liu et al. 2006
  • Pediococcus inopinatus Back 1988
  • Pediococcus parvulus Günther and White 1961 (Approved Lists 1980)
  • Pediococcus pentosaceus Mees 1934 (Approved Lists 1980)
  • "Pediococcus perniciosus" Claussen 1903 nom. inval.
  • Pediococcus siamensis Tanasupawat et al. 2007
  • Pediococcus stilesii Franz et al. 2006

Former members:

  • "Pediococcus dextrinicus" reclassified as Lapidilactobacillus dextrinicus.[5][6]
  • "Pediococcus halophilus" reclassified as Tetragenococcus halophilus.
  • "Pediococcus lolii" reclassified as Pediococcus acidilactici.
  • "Pediococcus urinaeequi" reclassified as Aerococcus urinaeequi.
  • "Pediococcus cerevisiae" strains reclassified to P. damnosus, P. acidilactici and P. pentosaceus.[7]

Phylogeny

The currently accepted taxonomy is based on the List of Prokaryotic names with Standing in Nomenclature[4] and the phylogeny is based on whole-genome sequences.[6]

Pediococcus

Pediococcus claussenii

Pediococcus argentinicus

Pediococcus acidilactici

Pediococcus pentosaceus

Pediococcus stilesii

Pediococcus damnosus

Pediococcus inopinatus

Pediococcus cellicola

Pediococcus ethanolidurans

Pediococcus parvulus

outgroup

Furfurilactobacillus

References

  1. ↑ Claussen NH (1903). "Études sur les bactéries dites sarcines et sur les maladies qu'elles provoquent dans la bière" [Studies on so-called sarcine bacteria and the maladies they cause in beer]. Compte Rendus des Travaux du Laboratoire de Carlsberg. 6: 64–83.
  2. 1 2 Raccach, Mosche (1 January 2014). "Pediococcus". Encyclopedia of Food Microbiology. Academic Press. Second Edition: 1–5. doi:10.1016/B978-0-12-384730-0.00247-0. ISBN 9780123847331. Retrieved 12 January 2021.
  3. ↑ Vidergar, Cyril (18 November 2020). "Beer becomes food in sour ales". timescall.com. MediaNews Group, Inc. Archived from the original on 2020-11-18. Retrieved 12 January 2021.
  4. 1 2 Euzéby JP, Parte AC. "Pediococcus". List of Prokaryotic names with Standing in Nomenclature (LPSN). Retrieved July 2, 2021.
  5. ↑ Haakensen, M; Dobson, CM; Hill, JE; Ziola, B (2009). "Reclassification of Pediococcus dextrinicus (Coster and White 1964) Back 1978 (Approved Lists 1980) as Lactobacillus dextrinicus comb. nov., and emended description of the genus Lactobacillus". International Journal of Systematic and Evolutionary Microbiology. 59 (Pt 3): 615–21. doi:10.1099/ijs.0.65779-0. PMID 19244449.
  6. 1 2 Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB, Mattarelli P, O'Toole PW, Pot B, Vandamme P, Walter J, Watanabe K, Wuyts S, Felis GE, Gänzle MG, Lebeer S. (2020). "A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae". Int J Syst Evol Microbiol. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. hdl:10067/1738330151162165141. PMID 32293557.
  7. ↑ Papagianni, M; Anastasiadou, S (8 January 2009). "Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications". Microbial Cell Factories. 8: 3. doi:10.1186/1475-2859-8-3. PMC 2634753. PMID 19133115. S2CID 2857376.

Further reading

  • Abrunhosa, Luis; Ines, Antonio; Rodrigues, Ana I; Guimaraes, Ana; Pereira, Vania L; Parpot, Pier; Mendes-Faia, Arlete; Venancio, Armando (Oct 2014). "Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines". International Journal of Food Microbiology. 188 (OCT 1 2014): 45–52. doi:10.1016/j.ijfoodmicro.2014.07.019. hdl:1822/32514. PMID 25087204.


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