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Pediococcus pentosaceus is a promising strain of lactic acid bacteria (LAB). Pediococcus is a genus of Gram-positive lactic acid bacteria, belonging to the family of Lactobacillacea. P. acidilactici and Pediococcus pentosaceus are mostly associated with food fermentations, either as indigenous microbiota or in starters, and both have been used in natural and controlled fermentations of vegetables and sausages.
Pediococcus pentosaceus is a primary bacteria that is used to make red wine. it it a genus of gram-positive lactic acid bacteria, placed within the family of lactobacillaceae. Pediococcus is one of the main genera used in fermentation of wine.
Pediococci are lactic acid bacteria (LAB) which have been used for centuries in the production of traditional fermented foods. There fermentative abilities
The wine making involves growing grapes in vines that allow them to grow, harvesting of the grapes in their best season of harvesting. the grapes are then crushed to release the juice by either using machines or feets. the liquid is then transferrted into the fermeting tank where the yeast is edded. the wine is tyhen matured in barrels for several months and after it is ready to be bottled, the wine is bottled in bottles to keep them fresh and closed with a cork.
Red wine is a bevarage produced using bactrerial fermentation. Malolatic fermentation occurs when lactic acid bacteria metabolise mailc acid, producing lactic acid and carbon dioxide. this occurs either intentionally, when specially grown strains of such bacteria are introduced into the ripenig wine, because larger concentrations of malic acid produce an unpleasant harsh and bitter taste impression. Malolactic fermenation normally reduces the amount of overall acidity in the wine.
Levels of DNA relatedness were determined for 16 strains of Pediococcus pentosaceus and Pediococcus acidilactici, and two distinct groups were recognized.
