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[[File:Pedio sugars.JPG|thumb|300|Pedio fermentables <ref>Wine Microbiology. Practical Applications and Procedures. Kenneth C. Fugelsang, Charles G. Edwards.</ref>]]
About 90% of sugar metabolized by ''Pediococcus'' produces lactic acid. It does so by homolactic fermentation (same EMP pathway as [[Lactobacillus#Types_of_Metabolism|''Lactobacillus'' homolactic fermentation]]), although some species/strains can convert glycerol to lactic acid, acetic acid, acetoin, and CO2 under aerobic conditions (''P. damnosus'' is not in this category) <ref>[https://books.google.com/books?id=1b1CAgAAQBAJ&pg=RA2-PA1&lpg=RA2-PA1&dq=pediococcus+damnosus+homolactic&source=bl&ots=myI2alVB78&sig=cG-yWB4GuABQFEtqD2CAyKmU0TE&hl=en&sa=X&ved=0CEAQ6AEwBGoVChMI66C5593-xgIVCVKICh3Pcg7c#v=onepage&q=pediococcus%20damnosus%20homolactic&f=false Encyclopedia of Food Microbiology. Pediococcus. Carl A. Batt. Academic Press, Sep 28, 1999 .]</ref>. ''P. damnosus'' can ferment glucose, sucrose, and galactose. Some strains of ''P. damnosus'' can ferment maltose and sucrose <ref name="ucdavis"></ref>. The disaccharide trehalose is the preferred carbon source for Pediococci <ref name="Geissler"></ref>.
===Growth and Environment===
''P. damnosus'' is sensitive to temperature and pH. It is unable to grow at a pH of 8 or higher or at 35°C. The optimal growth occurs at 22°C and 5.5 pH. ''P. damnosus'' is sensitive to environments that contain NaCl, and will not grow with concentrations of 4% NaCl <ref name="ucdavis"></ref>. Most strains of ''P. claussenii'' can grow in beer. About half of the strains tested of ''P. damnosus'' can grow in beer, and none to very few strains of ''P. acidilactici'', ''P. parvulus'', and ''P. pentosaceus'' have been found to grow in finished beer.
One study showed that optimal growth was observed in [http://www.neogen.com/Acumedia/pdf/ProdInfo/7406_PI.pdf MRS media] with an initial pH of 6.7, and a final pH of 4.14, which occurred naturally from fermentation. The addition of bacteriological peptone, MnSO4, and Tween 80 also increased activity <ref>[http://www.ncbi.nlm.nih.gov/pubmed/11851822 Nel HA, Bauer R, Vandamme EJ, Dicks LM. Growth optimization of Pediococcus damnosus NCFB 1832 and the influence of pH and nutrients on the production of pediocin PD-1. Department of Microbiology, University of Stellenbosch, Stellenbosch, South Africa. Dec 2001.]</ref>. Maximum cell densities of ''Pediococcus'' and ''LactoP. damnosus'' are around 502-80 million 5 billion cells/mLin MRS media of a pH of 6.7 (ref needed). Since they tend to have high nutrient demands, this number varies based on the conditions of the propagation <ref>[https://www.reddit.com/r/Homebrewing/comments/3qp7b7/advanced_brewers_round_table_neva_parker_white/cwh7iqq Neva Parker, Reddit thread. 10/29/2015.]</ref>.
Although more experiments and probably needed, agitation is believed to be an important factor for any species of microbe (yeast and bacteria). Gentle stirring on a stir plate or orbital shaker, or frequent gentle manual agitation leads to faster growth and a higher number of organisms. Agitation keeps the microbes in solution. It also maximizes the microbes' access to nutrients and disperses waste evenly. In a non-agitated starter, the microbes are limited to the diffusion rate of nutrients, leading to a slower and more stressful growth <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1168024059892473/?comment_id=1174865305875015&reply_comment_id=1176092372418975&total_comments=1&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Bryan Heit about starters and agitation. 11/09/2015.]</ref>. Although ''Pediococcus'' are aerotolerant and oxygen usually does not negatively affect their growth, it is also generally not needed. Therefore, it is generally best practice to seal the starter with an airlock.
===Other Metabolites===
''P. damnosus'' can produce high amounts of diacetyl during lactic acid production <ref>[http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2672.2000.00956.x/pdf Identification of pediococci by ribotyping. R. Satokari, T. Mattila-Sandholm and M.L. Suihko. Journal of Applied Microbiology 2000, 88, 260–265.]</ref><ref>[http://mmbr.asm.org/content/77/2/157.full The Microbiology of Malting and Brewing. Nicholas A. Bokulicha, and Charles W. Bamforth. June 2013.]</ref>. ''P. damnosus'' also produces an antimicrobial compound called pediocin PD-1, which can inhibit several bacteria spp including ''O. oeni'' <ref>[http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2672.2001.01486.x/full Growth optimization of Pediococcus damnosus NCFB 1832 and the influence of pH and nutrients on the production of pediocin PD-1. H.A. Nel1, R. Bauer, E.J. Vandamme and L.M.T. Dicks. Jan 2002.]</ref><ref>[http://www.ncbi.nlm.nih.gov/pubmed/15878403 Purification, partial amino acid sequence and mode of action of pediocin PD-1, a bacteriocin produced by Pediococcus damnosus NCFB 1832. Bauer R, Chikindas ML, Dicks LM. May 2005.]</ref>. ''P. claussenii'' tends to produce a smaller amount of acetic acid than lactic acid in about a 1:3 ratio. ''P. damnosus'' tends to produce only lactic acid and no acetic acid <refname="Geissler">[http://www.sciencedirect.com/science/article/pii/S0168160515301033 Metabolic strategies of beer spoilage lactic acid bacteria in beer. Andreas J. Geissler, Jürgen Behr, Kristina von Kamp, Rudi F. Vogel. 2015.]</ref>.
===Mixed Culture Influence===
===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>. 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" or "horC"). This has been thought to allow ''Pediococcus'' to adapt to living in beer <ref name="Snauwaert"></ref>.
==See Also==