Pediococcus
Pediococcus, arranged in pairs or quadruples, rare single cells, do not form chains; do not move, do not form spores; facultative anaerobic; homofermentation produces lactic acid; optimal growth temperature 25-40°C; mainly exists in fermentation It is often used in the fermentation of pickles, sausages, etc. in plant materials and pickled vegetables, and often causes the deterioration of alcoholic beverages such as beer.
Application
1. Health food and pharmaceutical fields.
Produce acid, regulate gastrointestinal flora, and maintain intestinal microecological balance.
2. Food additives.
Pickling of vegetables and meat.
3. Feed additives.
It has an antagonistic effect on pathogenic microorganisms in animals, can competitively inhibit pathogenic microorganisms, enhance the immune function of the animal body, produce beneficial metabolites, activate the activity of acid protease, participate in the metabolism of the body, and prevent the production of harmful substances.
Strains
P. cerevisaae, P. acidilactici, P. pentosaceus, P. halophilus, etc.