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Pediococcus
Pediococcus
Pediococcus
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Pediococcus
Pediococcus acidilactici colonies streaked on a MRS plate
Scientific classification Edit this classification
Domain: Bacteria
Kingdom: Bacillati
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 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

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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

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The genus Pediococcus comprises the following species:[4]

Former members:

Phylogeny

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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]

References

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Further reading

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[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Pediococcus

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from Grokipedia
Pediococcus is a of Gram-positive, non-motile, facultatively anaerobic belonging to the family within the order Lactobacillales. These cocci-shaped typically divide in two perpendicular planes, forming characteristic pairs or tetrads, and are homofermentative, converting sugars such as glucose primarily to DL-lactic acid via the Embden-Meyerhof-Parnas pathway. The encompasses several , including P. acidilactici, P. pentosaceus, P. damnosus, P. parvulus, and P. inopinatus, with optimal growth temperatures ranging from 22–40°C and tolerances around 4.5–7.0 depending on the . Pediococci are ubiquitous in natural environments, commonly inhabiting plant materials like and , as well as fermented foods such as sausages, cheese, and , and the gastrointestinal tracts of animals and humans. Physiologically, they require complex nutrients including , , and for growth, and many strains tolerate up to 4% , though they are generally sensitive to higher concentrations except for halotolerant species like the reclassified Tetragenococcus halophilus. Notable for their metabolic versatility, pediococci produce exopolysaccharides and , contributing to texture and flavor in fermented products, while their ability to lower enhances . In industrial applications, Pediococcus species serve as starter cultures in and fermentations, promoting desirable acidification and flavor development. They are also valued for biopreservation due to the production of known as pediocins—class IIa with potent activity against pathogens like —enabling their use in protective cultures for , , and ready-to-eat foods. Emerging highlights probiotic potential, particularly for P. acidilactici and P. pentosaceus, which may modulate , enhance immune responses, and inhibit harmful in the host intestine. However, certain strains, such as P. damnosus in wine and , can act as spoilage organisms by producing excessive or off-flavors like mousy taint.

Taxonomy

Classification

Pediococcus is a of classified within the domain Bacteria, Bacillota, class Bacilli, order Lactobacillales, and Lactobacillaceae. The is Pediococcus damnosus. The was originally described by Nicolay Claussen in based on isolates responsible for spoilage in production. This description was formally approved and validated in the Approved Lists of Bacterial Names in 1980, establishing its nomenclatural standing under the International Code of Nomenclature of Prokaryotes. The name Pediococcus was conserved through Judicial Opinion 52 to resolve earlier erroneous attributions. Over time, taxonomic revisions have refined the genus boundaries; for instance, Pediococcus dextrinicus (originally described in 1964 and listed in 1980) was reclassified as Lactobacillus dextrinicus in 2009 due to phylogenetic and phenotypic evidence aligning it more closely with the genus Lactobacillus. The genus Pediococcus is characterized by Gram-positive, catalase-negative, non-motile, non-spore-forming cocci that divide in two planes to form pairs or tetrads and are obligate homofermentative lactic acid bacteria, producing primarily lactic acid from carbohydrate fermentation. These traits distinguish Pediococcus within the Lactobacillaceae family.

Species

The genus Pediococcus comprises 12 validly published species as recognized by the List of Prokaryotic names with Standing in Nomenclature (LPSN) in 2025. These species are primarily distinguished by their fermentation profiles, growth tolerances, and isolation sources, with most being homofermentative lactic acid bacteria that produce DL-lactic acid from carbohydrates. Some exhibit unique metabolic traits, such as diacetyl production or exopolysaccharide synthesis, while others show adaptations to specific environments like fermented foods or beverages. Genomic diversity underscores these differences, though detailed comparisons reveal close relatedness within the genus. The following table enumerates the valid species, including authors and publication years, type strains, and key distinguishing features based on phenotypic and isolation data.
SpeciesAuthors and YearType StrainKey Distinguishing Features
P. damnosus (type species)Claussen 1903 (Approved Lists 1980)ATCC 29358Beer spoilage organism; ferments glucose, sucrose, and galactose; produces diacetyl and lactic acid, leading to off-flavors and viscosity increase; optimal growth at 22°C, intolerant to 4% NaCl or 35°C.
P. acidilacticiLindner 1887 (Approved Lists 1980)DSM 20284Common in food fermentations (e.g., vegetables, meat); ferments pentoses (e.g., xylose, ribose) and hexoses (e.g., glucose, fructose, galactose) to DL-lactic acid; tolerates 4% NaCl and grows at 40–50°C.
P. pentosaceusMees 1934 (Approved Lists 1980)ATCC 33316Associated with sausages, silage, and cereals; ferments glucose, ribose, arabinose, and galactose to DL-lactic acid; mesophilic (28–35°C), tolerates up to 10% NaCl; some strains ferment lactose.
P. clausseniiDobson et al. 2002ATCC BAA-344Beer isolate causing spoilage; produces exopolysaccharides resulting in ropiness; Gram-positive cocci in tetrads; facultative anaerobe.
P. parvulusGünther and White 1961NCIMB 9440Found in wine and beer; produces β-glucans contributing to viscosity; homofermentative; grows at low pH and ethanol levels.
P. inopinatusGrant and Tate 1976NCIMB 1190Isolated from sourdough; homofermentative lactic acid producer; associated with fermented foods like kimchi.
P. cellicolaZhang et al. 2005DSM 17757Novel species from distilled-spirit-fermenting cellar; Gram-positive, non-motile cocci in pairs/tetrads; ferments various sugars; microaerophilic.
P. stilesiiHolzapfel et al. 2006LMG 23082^TIsolated from steeped maize grains; homofermentative; uniquely grows at pH 9.0, distinguishing it from other pediococci.
P. ethanoliduransLiu et al. 2006DSM 18063From distilled-spirit-fermenting cellar walls; facultative anaerobe, produces lactic acid; associated with cider and olive fermentations.
P. siamensisTanasupawat et al. 2007JCM 13997Isolated from fermented tea leaves (miang) in Thailand; homofermentative, produces DL-lactic acid; grows at 15–45°C and pH 4.5–8.0; tolerates 6.5% NaCl.
P. argentinicusDe Bruyne et al. 2008LMG 23999^TIsolated from Argentinean fermented wheat flour; small coccus-shaped; homofermentative lactic acid bacterium.
P. loliiDoi et al. 2009JCM 15055^TFrom ryegrass silage; Gram-positive cocci; heterotypic synonym considerations with P. acidilactici in some strains; homofermentative.
Notes on taxonomy include reclassifications, such as P. halophilus (historically noted but transferred to Tetragenococcus halophilus in 1995), and synonyms like P. lolii overlapping with P. acidilactici in certain analyses. All species are Gram-positive, non-spore-forming cocci typically arranged in tetrads, with risk group 1 status indicating low pathogenicity.

Phylogeny

Evolutionary Relationships

Pediococcus belongs to the order Lactobacillales within the phylum Firmicutes, positioned in the family based on 16S rRNA analyses. These molecular studies reveal that Pediococcus forms a distinct phylogenetic cluster, closely related to certain species such as L. plantarum and L. brevis, but clearly separated from the genera and by similarities typically below 95%. This positioning underscores Pediococcus's unique evolutionary niche among (LAB), with 16S rRNA data from type strains confirming its monophyletic nature within the family. Early phylogenetic investigations of Pediococcus, conducted primarily before the 2000s, relied on phenotypic characteristics and DNA-DNA hybridization techniques to establish relationships. Key phenotypic traits, including the spherical coccus morphology and division in two perpendicular planes leading to tetrad formation, distinguished Pediococcus from chain-forming streptococci-like ancestors, representing a derived in its evolutionary lineage. DNA-DNA hybridization experiments further supported delineation, showing hybridization values under 70% between Pediococcus strains and other LAB genera, while confirming close relatedness among core Pediococcus such as P. acidilactici, P. damnosus, P. parvulus, and P. pentosaceus. These pre-molecular approaches highlighted the genus's heterogeneity but its cohesive grouping within Lactobacillales. Contemporary phylogenetic analyses have utilized multi-locus sequence typing (MLST) to refine Pediococcus's evolutionary relationships, employing housekeeping genes like , rplB, pyrG, leuS, and mle to construct robust trees. These studies demonstrate Pediococcus as a monophyletic , with low intraspecies sequence (e.g., 0-2.67% in rplB for P. parvulus) and clear separation from outgroups like Oenococcus oeni, reinforcing its distinct evolution within LAB.

Genomic Studies

Genomes of Pediococcus species typically range from 1.8 to 2.2 Mb in size, with G+C contents between 34% and 42%, reflecting their adaptation as in fermented environments. These compact genomes encode essential functions for and stress tolerance, often supplemented by plasmids that carry genes for production, such as pediocin PA-1, enhancing competitive fitness in microbial communities. For instance, the genome of P. pentosaceus ENM104 consists of a 1.73 Mb chromosome (37.2% G+C) and a 71.8 kb plasmid (38.1% G+C) harboring lanthipeptide-class IV genes. Comparative genomic studies from 2014 to 2025 have illuminated the within the . A 2020 analysis of 65 P. pentosaceus strains from diverse niches revealed a core genome of approximately 1,240 genes, representing conserved functions like central and . More recent work in 2025 expanded this to 616 strains across the , confirming an open with over 34,000 orthologous clusters and only 32 core genes at the level, underscoring high accessory gene content (up to 90% of the ) that drives niche-specific adaptations such as exopolysaccharide production and antibiotic resistance. These analyses highlight genomic plasticity, with mobile elements contributing to evolutionary divergence. Advancements from 2023 to 2025 have focused on strain-specific sequencing for applications. A 2025 study sequenced five P. acidilactici strains isolated from Thai and , yielding genomes of 1.81–2.19 Mb (41.9–42.2% G+C) and identifying safety profiles free of genes like gelE and hyl, though two strains carried transferable plasmid-borne genes such as tet(M) and erm(B). Similarly, the 2024 whole-genome sequencing of P. pentosaceus ENM104 revealed a comparison with 136 strains showing 1,131 core gene families and 3,831 strain-specific genes, emphasizing adaptive diversity without pathogenic risks. These efforts also uncovered CRISPR-Cas systems in select strains, such as type IIA variants in P. pentosaceus, bolstering defense against phages in settings.

Biological Characteristics

Morphology

Pediococcus species are characterized by spherical cocci morphology, with cells typically measuring 0.4–1.4 μm in . These cells divide in two perpendicular planes, resulting in characteristic arrangements as pairs (diplococci) or tetrads, rather than chains, due to incomplete separation following division. As , Pediococcus cells possess a thick layer in their , which contributes to their retention of stain during Gram staining. They are non-motile and non-spore-forming, lacking flagella or pili under typical conditions. In culture, Pediococcus forms small, round colonies measuring 1.0–2.5 mm in diameter on , appearing smooth, white to greyish-white, and glistening. These facultative anaerobes exhibit growth across a range of 15–50°C (species-dependent), with an optimum range of 25–40°C.

Physiology and Metabolism

Pediococcus species are obligate homofermentative that metabolize s, such as glucose and , primarily through the Embden-Meyerhof-Parnas pathway, yielding DL-lactic acid (a of L(+) and D(-) isomers) as the main end product without gas formation. Some strains can also ferment pentoses, including and , to lactate via the phosphoketolase pathway, though this is less dominant compared to hexose utilization. These bacteria exhibit optimal growth at 5.5–6.5 and demonstrate tolerance to acidic conditions down to 4.0, enabling survival in fermented environments. Growth occurs between 15°C and 50°C (species-dependent), with no proliferation below ~15°C or above 50°C for most strains, and an optimum range of 25–40°C. Pediococcus tolerates up to 6.5% NaCl, reflecting adaptation to high-salt habitats, and requires specific vitamins, notably , for robust growth. Pediococcus species are catalase-negative, consistent with their classification as lacking oxidative enzymes. Certain strains metabolize citrate to produce , contributing to flavor compounds in fermentations, though this trait is strain-dependent. Some strains produce exopolysaccharides, which can contribute to texture in fermented products.

Ecology

Natural Habitats

Pediococcus species are primarily associated with materials, where they occur naturally on decaying , fruits, and grains. These bacteria have been isolated from forage crops such as , , and , often at low population densities during pre-ensiling periods, contributing to the epiphytic on surfaces. They are also present in and related environments, reflecting their to nutrient-rich, decomposing matter. In food-related niches, Pediococcus thrives in naturally fermented products derived from and sources, including like and olives, where it participates in spontaneous processes such as production. The is commonly found in fermented meats, such as sausages, and dairy products like cheeses (e.g., Cheddar and Comté), as well as in starters from grain-based ferments. Although detected transiently in the and gastrointestinal tract and , Pediococcus does not form a dominant part of the gut flora. Pediococcus species favor anaerobic or microaerophilic conditions and acidic environments with values below 5, enabling their persistence in low-oxygen, fermenting substrates like and vegetable matter. They exhibit tolerance to such stressors, growing effectively at 3.5–6.0 and in salt concentrations up to 6.5% NaCl, which supports their occurrence in diverse ferments. In environments, certain strains, particularly Pediococcus damnosus, demonstrate hop tolerance, allowing them to act as spoilers in through mechanisms like efflux of hop compounds, a trait likely adapted from plant-associated exposures.

Microbial Interactions

Pediococcus species engage in competitive interactions with spoilage microorganisms and pathogens in shared environments such as fermentations by rapidly producing , which lowers the and creates an inhibitory environment. This acidification outcompetes undesirable bacteria, enhancing preservation, as demonstrated by Pediococcus strains that achieve levels below 4.0 within days of ensiling. Specifically, the produced by Pediococcus inhibits pathogens like , reducing their viability in fermented systems through both pH reduction and direct antimicrobial effects of the acid. In symbiotic relationships, Pediococcus collaborates with other during vegetable fermentations, such as , where it contributes to the acidification phase following initial heterofermentative species, alongside acid-tolerant species like L. plantarum, to sustain the fermentation process. This sequential cooperation ensures efficient carbohydrate breakdown and flavor development without over-acidification early on. In production, Pediococcus exhibits mutualistic interactions with brewing yeasts ( spp.), where bacterial metabolism produces , a compound that enhances buttery flavor notes in certain styles like lambic beers, while yeasts provide an anaerobic niche that supports Pediococcus survival. Pediococcus displays several antagonistic traits that modulate interactions within microbial communities. Under aerated conditions, it produces as an oxidative antimicrobial agent, targeting sensitive competitors and contributing to niche dominance in oxygen-exposed environments. Additionally, Pediococcus forms biofilms in association with other cocci, such as , enhancing against environmental stresses and facilitating collective adhesion to surfaces in fermented matrices. It also employs mechanisms to regulate and coordinate behaviors like bacteriocin production, aiding in the control of competitor proliferation within dense microbial assemblages. Pediococcus can further antagonize rivals through bacteriocin-mediated inhibition, as explored in contexts.

Applications

Food Fermentation

Pediococcus species play a significant role in food fermentation, particularly as lactic acid bacteria (LAB) that contribute to acidification, flavor development, and preservation in various traditional and industrial processes. These Gram-positive, homofermentative bacteria have been utilized for centuries in European fermented foods, where they facilitate the conversion of sugars to lactic acid, enhancing shelf life and sensory attributes. In vegetable, meat, dairy, and beverage fermentations, Pediococcus strains such as P. pentosaceus and P. acidilactici act as starter cultures or natural microbiota, often in synergy with other LAB like . Their application dates back to at least the 19th century in European sausage and vegetable productions, evolving into standardized industrial inoculants by the mid-20th century. In vegetable fermentations, Pediococcus species are key contributors to the preservation of products like and . In production, Pediococcus works alongside during the later stages of fermentation, initially producing for texture and then shifting to production, which lowers to around 3.5–4.0 for microbial inhibition and long-term stability. Similarly, in , strains such as Pediococcus inopinatus dominate in over 88% of long-term fermented traditional samples, with P. pentosaceus also participating in the sequential fermentation that imparts sourness and antimicrobial properties through production and acid accumulation. These processes typically involve salting to 2–5% NaCl, allowing Pediococcus to thrive after initial heterofermentative phases, resulting in enhanced nutritional profiles with increased of antioxidants. In meat fermentations, Pediococcus pentosaceus serves as a primary starter culture in dry-cured sausages like salami and chorizo, promoting rapid acidification to pH 5.0–5.3 within 24–48 hours and contributing to flavor via lactate and acetate formation. This strain also reduces nitrates to nitrites, aiding color development and inhibiting pathogens like Clostridium botulinum while minimizing residual nitrite levels for safety. In dairy applications, Pediococcus adjunct cultures enhance cheese ripening, as seen in Cheddar where P. acidilactici improves flavor complexity through proteolysis and diacetyl production without altering sensory profiles adversely. In yogurt, these bacteria act as texture modifiers, increasing viscosity and syneresis resistance when added at 1–2% inoculum levels alongside primary yogurt starters. Pediococcus species exhibit dual roles in beverage fermentations, acting as spoilers in conventional beer production but as beneficial agents in sour styles. Pediococcus damnosus is a common beer spoiler, producing diacetyl via the citrate metabolism pathway, which imparts an undesirable buttery off-flavor detectable above 0.1 ppm in lager beers. Conversely, in lambic and Berliner Weisse beers, the same species is intentionally introduced or naturally present, contributing to tartness through lactic acid accumulation over extended fermentations of 1–3 years for lambic, resulting in a pH drop to 3.2–3.5 and complex sour profiles valued in these traditional Belgian and German styles. Industrially, Pediococcus inoculants are widely used in silage production to improve efficiency and aerobic stability. Strains like P. pentosaceus applied at 10^5–10^6 CFU/g enhance yields (up to 4–6% of ) and reduce losses by 10–20% compared to uninoculated , while extending aerobic stability from 2–3 days to over 7 days by inhibiting spoilage yeasts and molds upon exposure to air. This application, rooted in 20th-century agricultural advancements, supports feed preservation across and .

Probiotic and Biotechnological Uses

Pediococcus species, particularly P. acidilactici and P. pentosaceus, exhibit several traits that support their use as , including adhesion to gut mucosa and tolerance to gastrointestinal stresses. Strains such as P. pentosaceus I44 demonstrate mucosa-adherent properties, enabling colonization of the intestinal mucosa. Additionally, many isolates show robust tolerance to low and salts; for instance, P. acidilactici strains maintain high viability at pH 2.5 with 0.3% and 0.3% salts, allowing survival in the harsh gut environment. These also contribute to through production of (SCFAs) like butyrate, which enhance gut barrier function and reduce , as observed in P. pentosaceus LI05 alleviating by increasing SCFA levels and microbial diversity. The U.S. FDA has granted (GRAS) status to P. acidilactici for use in food and feed since the 1980s, with formal notices like GRN 171 affirming its safety for applications in and products. A key biotechnological application of Pediococcus lies in bacteriocin production, particularly pediocins, which serve as natural antimicrobials. Pediocin PA-1, a class IIa produced by P. acidilactici, has a molecular weight of approximately 4.6 kDa and exhibits potent activity against by disrupting cell membranes, leading to ion efflux and ATP depletion. Production involves operon-encoded synthesis, with purification typically achieved via and , enabling industrial-scale biopreservation. Recent genomic studies have identified novel pediocin-like , such as penocin A from P. pentosaceus ATCC 25745, a 4.7 kDa heat-stable with broad-spectrum inhibition against Gram-positive pathogens including and species; heterologous expression in enhances its yield for commercial use. Emerging research from 2023–2025 highlights Pediococcus' biotechnological potential, including bio-preservatives and adjuvants. Genomic profiling of isolates, such as P. acidilactici P10 from Iranian chickens, reveals anti-pathogen genes like clusters (plaA, enterocin P) and a type II-A CRISPR-Cas system targeting phages, supporting its role in animal health . Safety assessments confirm suitability for , with strains like P. pentosaceus DSPZPP1 lacking or resistance genes, enabling safe biopreservation in fermented products. In development, bacterial ghosts of P. pentosaceus act as adjuvants by inducing inflammatory responses and enhancing without additional components, offering a non-living vector for mucosal delivery. Overall, Pediococcus demonstrates low , with most strains lacking hemolysis genes and showing gamma-hemolytic activity on blood agar, minimizing risks in applications. Opportunistic infections are rare and primarily occur in immunocompromised individuals, underscoring the genus' safety profile for human and animal use.

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