| Pediococcus parvulus |
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Bacillota (Firmicutes), Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Pediococcus, Pediococcus
parvulus Gunther and White 1961.
parvulus Gunther and White 1961.
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 tomato juice agar are very small, but better growth can be obtained
when incubated anaerobically and by addition of cysteine and Tween 80. Larger
colonies are obtained after 48 h incubation at 30 ºC. Maximum temperature for growth
is 37-39 ºC. Can grow in the presence of 5.5-8% NaCl. The final pH in broth is about
4.0. Optimum pH for growth is 6.5; no growth above pH 7.5. Some strains form slime
and some can produce high levels of histamine during wine fermentation.
when incubated anaerobically and by addition of cysteine and Tween 80. Larger
colonies are obtained after 48 h incubation at 30 ºC. Maximum temperature for growth
is 37-39 ºC. Can grow in the presence of 5.5-8% NaCl. The final pH in broth is about
4.0. Optimum pH for growth is 6.5; no growth above pH 7.5. Some strains form slime
and some can produce high levels of histamine during wine fermentation.
Habitat: fermenting vegetables and wine fermentations. The type strain was isolated from silage. Can produce the bacteriocin
pediocin PA-1.
pediocin PA-1.
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. - Garvie, E.I. 1974. Nomenclatural problems of the pediococci. Int. J. Syst. Bacteriol. 24, 301–306.
- 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 esculin hydrolysis and acid production from glucose (without gas production).
Negative results for arginine hydrolysis, catalase, nitrate reduction, oxidase, acid production from arabinose, dextrin, lactose, melibiose,
melezitose, ribose, rhamnose, sorbitol, sorbose, starch, sucrose, and xylose.
Variable results for acid production from fructose, galactose, glycerol, methyl alpha-D-glucoside, maltose, raffinose, salicin, and
trehalose.
Negative results for arginine hydrolysis, catalase, nitrate reduction, oxidase, acid production from arabinose, dextrin, lactose, melibiose,
melezitose, ribose, rhamnose, sorbitol, sorbose, starch, sucrose, and xylose.
Variable results for acid production from fructose, galactose, glycerol, methyl alpha-D-glucoside, maltose, raffinose, salicin, and
trehalose.
(c) Costin Stoica
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