THE GENUS PEDIOCOCCUS

The nutrition and physiology of the genus Pediococcus.

Phylogenetic analysis of the genus Pediococcus, including Pediococcus claussenii sp. nov., a novel lactic acid bacterium isolated from beer.

Pediococci are found in foods and on plants and as beer-spoilage agents. The goal of the present study was to use the DNA sequences of the first three variable regions of the 165 rRNA gene, the 16S-23S rRNA internally transcribed spacer region sequence and approximately a third of the 60 kDa heat-shock protein gene to elucidate phylogenetic groupings within the genus Pediococcus. Phylogenetic t...

Plasmid DNA in Strains of Pediococcus cerevisiae and Pediococcus pentosaceus.

Five parental strains of Pediococcus were examined for plasmid content. Each strain contained three to six resident plasmids, ranging in size from 4.5 to 39.5 megadaltons. A bacteriocin-like substance produced by Pediococcus cerevisiae FBB63 was tentatively linked to a 10.5-megadalton plasmid after being cured with novobiocin.

Catabolism of serine by Pediococcus acidilactici and Pediococcus pentosaceus.

The ability to produce diacetyl from pyruvate and l-serine was studied in various strains of Pediococcus pentosaceus and Pediococcus acidilactici isolated from cheese. After being incubated on both substrates, only P. pentosaceus produced significant amounts of diacetyl. This property correlated with measurable serine dehydratase activity in cell extracts. A gene encoding the serine dehydratase...

Comparative study of Gaffkya homari, Aerococcus viridans, tetrad-forming cocci from meat curing brines, and the genus Pediococcus.

Snieszko and Taylor (1947), and Hitchner and Snieszko (1947) described gram-positive, tetradforming micrococci associated with a septicemic disease of lobsters. These organisms grew poorly on laboratory media unless a fermentable sugar was added. They were further characterized by their ability to ferment mannitol and their inability to reduce nitrate or to hydrolyze gelatin. Because of their m...