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''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>.
One study showed that by starting optimal growth was observed in a medium [http://www.neogen.com/Acumedia/pdf/ProdInfo/7406_PI.pdf MRS media] that began with a an initial pH of 6.7, and allowing the pH allowed to drop ferment down to a pH of 4.14 naturally from fermentation, that better growth was observed. 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>.
==="Ropy" or "Sick" Beer===