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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Pediococcus ： ウィキペディア英語版 Pediococcus ''Pediococcus'' is a genus of Gram-positive lactic acid bacteria, placed within the family of Lactobacillaceae. They usually occur in pairs or tetrads, and divide along two planes of symmetry, as do the other lactic acid cocci genera ''Aerococcus'' and ''Tetragenococcus''. They are purely homofermentative. ''Pediococcus dextrinicus'' has recently been reassigned to the genus ''Lactobacillus''. ==Food processing== ''Pediococcus'' is, along with other lactic acid bacteria such as ''Leuconostoc'' and ''Lactobacillus'', 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. 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 cheeses and yogurts. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Pediococcus」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.