Infectious Disease Compendium

Pediococcus

Microbiology

Gram-positive cocci. P. acidilactici, P. cellicola, P. claussenii, P. damnosus, P. ethanolidurans, P. inopinatus, P. parvulus, P. pentosaceus, P. stilesii. They make lactic acid and are used in a variety of foods.

Epidemiologic Risks

Mostly found in food and drink.

Syndromes

A hodgepodge of case reports of invasive disease.

Treatment

Beta lactams are mostly used (PubMed). Vancomycin and daptomycin as well.

Notes

They are "responsible for the fermentation of cabbage, making it sauerkraut. In this process, the sugars in fresh cabbage are fermented to lactic acid, which gives sauerkraut a sour flavour and good keeping qualities. Pediococcus bacteria are usually considered contaminants of beer and wine, although their presence is sometimes desired in beer styles such as lambic and Berliner Weisse. Certain Pediococcus isolates produce diacetyl which gives a buttery or butterscotch aroma to some wines (such as Chardonnay) and a few styles of beer. Pediococcus species are often used in silage inoculants. Pediococci are used as probiotics, and are commonly added as beneficial microbes in the creation of sausages, cheeses and yogurts (Wikipedia)."

Are used in probiotics.

Curious Cases

Relevant links to my Medscape blog

Close Enough to Kill

Last Update: 04/23/18.