| Pediococcus inopinatus |
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Bacillota (Firmicutes), Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Pediococcus, Pediococcus
inopinatus Back 1988.
inopinatus Back 1988.
Gram-positive cocci, 0.5-1.0 µm in diameter, occuring singly, in pairs and tetrads.
Non-motile. Non-spore-forming.
Non-motile. Non-spore-forming.
Colonies on agar may take 3-5 days to grow up. The final pH in MRS broth is about
4.0. Maximum temperature for growth is 37-40 ºC, optimum temperature is 30-32 ºC.
Can grow in the presence of 6-8% NaCl and pH 4.5-7.0. Some strains form slime.
Unable to grow on starch. Tolerant to 10% ethanol. Facultatively anaerobic.
4.0. Maximum temperature for growth is 37-40 ºC, optimum temperature is 30-32 ºC.
Can grow in the presence of 6-8% NaCl and pH 4.5-7.0. Some strains form slime.
Unable to grow on starch. Tolerant to 10% ethanol. Facultatively anaerobic.
Initially isolated from brewery yeast. Habitat: fermenting vegetables and beverages.
Undetermined.
- Wilhelm H. Holzapfel, Charles M.A.P. Franz, Wolfgang Ludwig and Leon M.T. Dicks, 2009. Genus III. Pediococcus Claussen 1903.
In: (Eds.) P.D. Vos, G. Garrity, D. Jones, N.R. Krieg, W. Ludwig, F.A. Rainey, K.-H. Schleifer, W.B. Whitman. Bergey’s Manual of
Systematic Bacteriology, Volume 3: The Firmicutes, Springer, 465-511. - Zhang B, Tong H, Dong X. Pediococcus cellicola sp. nov., a novel lactic acid coccus isolated from a distilled-spirit-fermenting
cellar. Int J Syst Evol Microbiol 2005; 55:2167-2170.
Positive results for acid production from dextrin, glucose (without gas production), galactose, methyl alpha-D-glucoside (most strains),
lactose, and maltose.
Negative results for arginine hydrolysis, catalase, nitrate reduction, oxidase, acid production from arabinose, melezitose, ribose,
rhamnose, sucrose, and xylose.
lactose, and maltose.
Negative results for arginine hydrolysis, catalase, nitrate reduction, oxidase, acid production from arabinose, melezitose, ribose,
rhamnose, sucrose, and xylose.
(c) Costin Stoica
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