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''Pediococcus'' and other lactic acid bacteria have a wide range of resistance to SO<sub>2</sub> depending on species and strain. One study by Edwards and Jensen (1992) reported that ''P. parvulus'' was able to thrive in 20 mg/L of free SO<sub>2</sub> (0.39 mg/L molecular SO<sub>2</sub>), indicating that small amounts of SO<sub>2</sub> are not enough to inhibit ''Pediococcus''. Other studies have shown that different strains can be inhibited at concentrations between 100-256 mg/L total SO<sub>2</sub> <ref name="Wade_2018" />.
====Hop Resistance====
''Pediococcus'' species and strains are generally resistant to hop compounds, and have been reported to grow in beer with at least 30 IBU <ref name="Geissler"></ref>, and together with ''Lactobacillus'' are reported to be responsible for ~70% of all beer spoilage incidents caused by microbes <ref name="Garcia-Garcia">[http://onlinelibrary.wiley.com/doi/10.1002/jib.397/abstract Pediococcus damnosus strains isolated from a brewery environment carry the horA gene. Jorge Hugo Garcia-Garcia, Luis Cástulo Damas-Buenrostro, Juan Carlos Cabada-Amaya, Myriam Elias-Santos, Benito Pereyra-Alférez. 2017. DOI: 10.1002/jib.397.]</ref>. It has been suggested by research that horizontal gene transfer (transfer of genetic material by means other than reproduction) allows ''Pediococcus'' species (and other LAB) to obtain the genes associated with resistance to hops (primarily multi-drug transporter "horA", along with "hitA", "horC", and "horB" <ref name="Garcia-Garcia" />). This has been thought to allow ''Pediococcus'' to adapt to living in beer <ref name="Garcia-Garcia" /><ref name="Snauwaert"></ref>.
While able to grow in the presence of hops, the presence of hops still inhibits ''P. damnosus''. For example, one study found that in the presence of 15 IBU, lactic acid production was reduced by ~82%. Exposure to 15 IBU also increased diacetyl production by 350%, while 2,3-pentanedione (buttery, nutty, toasted, caramellic, diacetyl and acetoin notes <ref>[http://www.thegoodscentscompany.com/data/rw1003991.html "acetyl propionyl ". The Good Scents Company. Retrieved 01/18/2017.]</ref>) was decreased by 25%. Interestingly, exposure to 3% ABV and no hops reduced the production of diacetyl and 2,3-pentanedione by about 20%. The addition of vitamins, specifically thiamine (vitamin B1) and riboflavin (vitamin B2), increased the production of lactic acid in the presence of 15 IBU or no hops by about 15-30%. However, thiamine also increased diacetyl production by 100-125% and 2,3-pentadione production by 20-30% without the presence of hops. In the presence of 15 IBU, thiamine and/or riboflavin increased diacetyl production by about 26-36% and 2,3-pentadione by about 40-114% <ref>[http://onlinelibrary.wiley.com/doi/10.1002/jib.385/full The influence of thiamine and riboflavin on various spoilage microorganisms commonly found in beer. Barry Hucker, Melinda Christophersen, Frank Vriesekoop. 2017.]</ref>. Strains that are grown exposed to small amounts of iso-alpha acids can be adapted to survive higher amounts up to ~150 μg mL<sup>1</sup>. The implications of this in brewing mean that the bacteria can enter any stage of the process and remain in undetectable amounts until it adapts to higher IBU conditions and then potentially spoils beer <ref name="Garcia-Garcia" />.
===Carbohydrate Metabolism===
See [[Lactic Acid]].
==Storage==