| Pediococcus pentosaceus |
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Bacillota (Firmicutes), Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Pediococcus, Pediococcus
pentosaceus Mees 1934.
pentosaceus Mees 1934.
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 are off-white, low-convex, circular, entirely opaque, and about 1-2 mm in
diameter after 24 h of cultivation on GYP agar at 37 ºC. Optimal growth pH is between
6.0 and 6.5, but growth may occur at pH 9.0. Optimum temperature of growth is 28-32
ºC. Maximum growth temperature is 45 ºC. Cells grow in the presence of 9-10% (w/v)
NaCl. Facultatively anaerobe.
diameter after 24 h of cultivation on GYP agar at 37 ºC. Optimal growth pH is between
6.0 and 6.5, but growth may occur at pH 9.0. Optimum temperature of growth is 28-32
ºC. Maximum growth temperature is 45 ºC. Cells grow in the presence of 9-10% (w/v)
NaCl. Facultatively anaerobe.
Isolated from dried American beer yeast, silage, goat milk, Feta cheese, Kaseri cheese, fermented foods (fish, pork), gastrointestinal
tracts of animals. Some strains produce bacteriocins like pediocin PA-1, ST18, – A, and ACCEL. Resistant to ampicillin, novobiocin,
vancomycin, and nystatin.
tracts of animals. Some strains produce bacteriocins like pediocin PA-1, ST18, – A, and ACCEL. Resistant to ampicillin, novobiocin,
vancomycin, and nystatin.
Undetermined. Part of the Gram-positive tonsillar and nasal microbial population of piglets.
- 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. - Tanasupawat S., Okada, S., Kozaki, M. and Komagata, K. (1993) Characterization of Pediococcus pentosaceus and Pediococcus
acidilactici strains and replacement of the type strain of P. acidilactici with the proposed neotype DSM 20284. Int. J. Syst. Bacteriol.
43, 860–863. - Dobson CM, Deneer H, Lee S, Hemmingsen S, Glaze S, Ziola B. Phylogenetic analysis of the genus Pediococcus, including
Pediococcus claussenii sp. nov., a novel lactic acid bacterium isolated from beer. Int J Syst Evol Microbiol 2002; 52:2003-2010.
Positive results for esculin hydrolysis, acid production from amygdalin, arabinose, cellobiose, esculin, fructose, galactose, glucose
(without gas production), maltose, mannose, N-acetylglucosamine, ribose, salicin (most strains). Lactic acid is the major
end-product of glucose fermentation.
Negative results for catalase (some strains may produce a pseudocatalase), citrate utilization, gelatin hydrolysis, nitrate reduction,
oxidase, acid production from arbutin, dulcitol, erythritol, D-fucose, gluconate, 2- and 5-ketogluconate, glycerol, glycogen, inositol,
inulin (most strains), mannitol, melezitose, rhamnose, sorbitol, L-sorbose, D-turanose, starch, and xylitol.
Variable results for arginine hydrolysis, acid production from lactose, melibiose, raffinose, rhamnose, trehalose, sucrose and xylose.
(without gas production), maltose, mannose, N-acetylglucosamine, ribose, salicin (most strains). Lactic acid is the major
end-product of glucose fermentation.
Negative results for catalase (some strains may produce a pseudocatalase), citrate utilization, gelatin hydrolysis, nitrate reduction,
oxidase, acid production from arbutin, dulcitol, erythritol, D-fucose, gluconate, 2- and 5-ketogluconate, glycerol, glycogen, inositol,
inulin (most strains), mannitol, melezitose, rhamnose, sorbitol, L-sorbose, D-turanose, starch, and xylitol.
Variable results for arginine hydrolysis, acid production from lactose, melibiose, raffinose, rhamnose, trehalose, sucrose and xylose.
(c) Costin Stoica
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