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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" />.
===Carbohydrate Metabolism===
''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>. While simple sugars are the primary food source for ''Pediococcus'', many strains of ''P. damnosus'' have been observed to produce varying degrees of both alpha and beta-glucosidase enzymes. Alpha-glucosidase enzymes have the ability to break down higher chain sugars, including dextrins, starches, and glucans (possibly even the glucans that are produced by ''P. damnosus'' that result in ropy beer). The types of beta-glucosidase enzymes produced by ''P. damnosus'' are thought to perhaps play a role in breaking down monoglycosidic bonds (see [[Glycosides]]), but cannot break down the more complex diglycosidic bonds which are needed to break down many glycosides that would release flavor and aroma compounds. Compared to the microbe ''Oenococcus oeni'' which is often used in wine and cider fermentation (malolactic fermentation) and has been shown to have more impactful beta-glucosidase activity, ''P. damnosus'' is thought to be less impactful on glycosides. Unlike ''O. oeni'' which decreases its enzymatic activity in low pH conditions, enzymatic activity of ''P. damnosus'' is very stable at a pH of 3-4. Very low concentrations of glucose or fructose (1 g/l) inhibit this enzymatic activity in ''P. damnosus''. The presence of alcohol inhibits the alpha-glucosidase activity in most strains, which might contribute to longer lasting ropiness in beer. The optimal temperature for enzymatic activity in ''P. damnosus'' is between 35-40°C (95-104°F) <ref>[http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2005.02707.x/full Screening of Lactobacillus spp. and Pediococcus spp. for glycosidase activities that are important in oenology. A. Grimaldi, E. Bartowsky, V. Jiranek. 2005. DOI: 10.1111/j.1365-2672.2005.02707.x.]</ref>.
[[File:Pedio sugars.JPG|none|thumb|''Pediococcus'' fermentables based on species; table from [https://www.springer.com/us/book/9780387333410 "Wine Microbiology. Practical Applications and Procedures.", Kenneth C. Fugelsang, Charles G. Edwards, 2007.]]]
===Lactic Acid Production===
===Malolactic Fermentation===
See the [[Cider#Microbes|Cider]] page.
==="Ropy" or "Sick" Beer===