"Taxonomic Studies on the Genus Pediococcus"

Abstract

Since BALCKE (1) first named the tetrads-forming cocci in spoiled beer as Pediococcus ceyevisiae, various specific names (2,3,4, 5, 6, 7, 8, 9, 10, 11,12) have been applied by many investigators to those strains of pediococci associated with brewery products.In recent years, PEDERSON (13, 14) recognized the importance of pediococci in fermenting vegetables such as sauerkraut and pickles, and attempted the classification of many pediococci. According to the opinion of PEDERSON appearing in BERGEY'S Manual (15), the genus Pediococcus is included in the family Lactobacillaceae and is summarized into two species : Pediococcus ceyevisiae BALCKE and Pediococcus acidilactici LINDNER. The former species which is capable of growing in beer and hopped wort includes pediococci distributing in beer as well as in fermenting vegetables. But this opinion is still a debatable problem and is not yet settled today.More recently, two curious species were described by Japanese workers. One is mevalonic acid requiring strain, Pediococcus mevalovorus, which has been isolated by KITAHARA & NAKAGAWA (16) from beer, and the other is strongly halophilic Pediococcus soyae isolated from soy-mashes by SAKAGUCHI (17) and YAMAZATO (18) independently at almost the same time, which cannot be included into any of the above mentioned species.We have therefore attempted taxonomic studies on the pediococci isolated from mash, yeasts and beer including our unpublished strains and also on the authentic strains supplied by many investigators.As a conclusion, we have found that the pediococci growing in beer are quite different from those of fermenting vegetables in many taxonomic properties, and we wish to propose that the genus Pediococcus should at least be classified into five species, i.e., P. ceyevisiae, P. acidilactici, P. pentosaceus, P. halophilus and P. urinae-equi.The taxonomic properties of these species and the reason for classifying them into five species are described in herein as follows. EXPERIMENTAL 1. Strains Taxonomic studies have been made on the strains isolated by the * Asahi Breweries Co . Ltd., Tokyo. 95 96 A. NAKAGAWA and K. KITAHARA present authors, and those supplied by many investigators. These strains are described as follows. Strain No. Source § Acid sensitive group (Pediococcus urinae-equi & P. halophilus) *P . halophilus MEES (1934) .... P. hal..... anchovy (Tetracoccus No. 1 ORLA-JENSEN 1919) pickles *P . urinae-equi MEES (1934) .... P. u.e..... horse-urine Tetrakokken Stamm von S. STRESE & S. WINDIscH (1955) (19) .... beer, brewing .... C, F, T, Sp-2 & Sp-4 -water, horse-urine °A -38 , A-40, N-21 & A-28 isolated by A. NAKAGAWA & K. KITAHARA (1956) .... *P . soyae K. SAKAGUCHI (1958) .... d-2, d-8 & dl-2....

Pediococcus species and related bacteria found in fermented foods and related materials in Thailand.

“…The characteristics of these strains agreed with the description of the species (25,26), but variations were found in production of pseudocatalase, hydrolysis of aesculin and arginine, tolerance to Teepol, tolerance to ethanol, growth at pH 8.2, growth at 42°, growth at 6 to 8 % NaCI, and acid from sugars. Strain characteristics are shown in Table 8.…”

Diversity and Mechanisms of Alkali Tolerance in Lactobacilli

“…In contrast, very few studies have examined the stress response of LAB to alkaline environments. Several alkali-tolerant/alkaliphilic LAB, which are capable of growing at pH values of Ͼ9.5 as well as producing large amounts of lactic acid from glucose, have been reported to date: Enterococcus hirae (formerly Streptococcus faecalis) (8), Pediococcus urinaeequi (23), Alkalibacterium olivapovliticus (12,24), Marinilactibacillus psychrotolerans (12), M. piezotolerans (27), Halolactibacillus halophilus, and H. miurensis (13).…”

Hydrogen Peroxide Formation and Catalase Activity in the Lactic Acid Bacteria

“…Lactobacilli, streptococci, leuconostocs, pediococci and aerococci obtained from sources described previously (Whittenbury, 1963) were examined. The pediococci were classified according to Nakagawa & Kitahara (1959).…”