Pediococci
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| Pediococci | ||||||||||||
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| Pediococcus | ||||||||||||
| Claussen 1903 |
Pediococci ( Pediococcus ) are a genus of bacteria from the Lactobacillaceae family . The genus includes 0.6–1.0 μm in size, in pairs or in tetrads, very rarely occurring individually or in chains, immobile, gram- positive, microaerophilic cocci . They are always homofermentative, so as a fermentation product they only form lactic acid and no carbon dioxide. Catalase is usually not formed, gelatin is not liquefied, and nitrate is not reduced to nitrite . The genus differs from other coccoid, homofermentative lactic acid bacteria of the genus Streptococcaceae , Enterococcus and Lactococcus by a GC value of 34-42 mol% GC. The halophilic P. halophilus tolerates more than 15% NaCl in the medium.
P. cerevisiae and P.acidilacitci play a role in the production of sauerkraut and pickled cucumbers and as starter cultures in the production of raw sausage . Some pediococcal species are important for human nutrition because of the aromas they produce, especially diacetyl and amines . This is especially true for traditional beers like Belgian Lambic beers. On the other hand, in the production of Berlin wheat beer, they represent a contamination that is undesirable for rapid marketing, the so-called "longevity" of the wheat beer, which manifests itself in the formation of slime. After a long period of storage for several months, the mucus gradually dissolves completely, as with the traditional Berliner Weisse . “The beer becomes shiny again, has a long shelf life, has a normal texture and is fully enjoyable. A while back lasting delicate aroma and a pleasant, tartaric acid like taste is partially particularly appreciated by beer connoisseurs. "Even with the Belgian Geuze different types of Pediococcus used and include forming the essential desired flavors Beer bacteria.
In addition to the genera Lactobacillus and Leuconostoc , they play a role in wine maturation, especially post-maturation . The breakdown of malic acid to lactic acid can lead to undesirable changes in the so-called "lactic acid tinge " as well as to a desired deacidification through biological acid breakdown.
species
- Pediococcus acidilactici
- Pediococcus argentinicus
- Pediococcus cellicola
- Pediococcus claussenii
- Pediococcus damnosus
- Pediococcus dextrinicus , synonym : Pediococcus cerevisiae
- Pediococcus ethanolidurans
- Pediococcus halophilus
- Pediococcus inopinatus
- Pediococcus lolii
- Pediococcus parvulus
- Pediococcus pentosaceus
- Pediococcus siamensis
- Pediococcus stilesii
- Pediococcus urinaeequi
Web links
Individual evidence
- ↑ MT Madigan, JM Martinko: Brock microbiology . 11th edition. Pearson, Munich, ISBN 978-3-8273-7358-8 .
- ↑ Gerolf Anne Müller , Hans-Jürgen Manger, Peter Lietz : The Berliner Weisse - A piece of Berlin history . 1st edition. VLB Berlin , Berlin 2008, ISBN 978-3-921690-58-1 , p. 71 .
- ^ The production of top-fermented beers and the malt beer brewery Groterjan AG in Berlin. Written by master brewer A. Dörfel; Berlin 1947; P. 15.
- ↑ Conrad Seidl : Adventure fermentation: Flandrisches sour beer. In: BRAUINDUSTRIE November 2019 p. 46ff
- ↑ J.Krämer: Food microbiology . 6th edition. Ulmer Verlag, Stuttgart 2011, ISBN 978-3-8001-2952-2 .