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===Other Metabolites===
''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 <ref name="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>, although some strains have been found to produce small amounts of acetic acid of around 100-300 ppm. This level is slightly below and above flavor thresholds in lager beer (but could be additive with other organisms) <ref>[http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2010.tb00393.x/abstract Isolation, Identification, and Characterisation of Beer-Spoilage Lactic Acid Bacteria from Microbrewed Beer from Victoria, Australia. Garry Menz, Christian Andrighetto, Angiolella Lombardi, Viviana Corich, Peter Aldred, Frank Vriesekoop. 2010.]</ref>, but significantly less than the total acetic acid often found in gueuze (around 700-2200 ppm <ref>[http://www.horscategoriebrewing.com/2016/07/duivelsbier-of-halle.html Jansen, Dave. Hors Category Blog. "Duivelsbier of Halle". 07/30/2016. Retrieved 01/31/2018.]</ref>) and Flanders reds (300-2300 ppm <ref>[http://www.sciencedirect.com/science/article/pii/S0168160515301896 Microbial diversity and metabolite composition of Belgian red-brown acidic ales. Isabel Snauwaert, Sanne P. Roels, Filip Van Nieuwerburg, Anita Van Landschoot, Luc De Vuyst, Peter Vandamme. 2015.]</ref>). ''Pediococcus'' also carries the decarboxylase enzyme (PAD) which converts hydroxycinnamic acid (ferulic acid) into phenols (4-vinyl guaiacol) <ref name="lentz_2018">[http://www.mdpi.com/2311-5637/4/1/20/html#B13-fermentation-04-00020 The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor. Michael Lentz. 2018. doi: 10.3390/fermentation4010020.]</ref>.
While ''Pediococcus'' has been linked to the creation of acrolein via the metabolism of glycerol, evidence supports that this is very rare in ''Pediococcus'' species. In wine, acrolein reacts with anthocyanins and other phenols to produce an intense bitterness. Acrolein production in wine has been linked to some strains of ''Lactobacillus''. Some strains of ''Pediococcus'' have been found to metabolize gylcerol in beer and wine under aerobic and semi-aerobic environments, but the metabolism of glycerol in the presence of oxygen results in the production of lactic acid, acetic acid, diacetyl, and 2,3-butanediol, and not acrolein <ref name="Wade_2018" />.
==Storage==