Changes

''P. damnosus'' can produce high amounts of diacetyl during lactic acid production <ref>[http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2672.2000.00956.x/pdf Identification of pediococci by ribotyping. R. Satokari, T. Mattila-Sandholm and M.L. Suihko. Journal of Applied Microbiology 2000, 88, 260–265.]</ref><ref>[http://mmbr.asm.org/content/77/2/157.full The Microbiology of Malting and Brewing. Nicholas A. Bokulicha, and Charles W. Bamforth. June 2013.]</ref>. ''P. damnosus'' also produces an antimicrobial compound called pediocin PD-1, which can inhibit several bacteria spp including ''O. oeni'' <ref>[http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2672.2001.01486.x/full Growth optimization of Pediococcus damnosus NCFB 1832 and the influence of pH and nutrients on the production of pediocin PD-1. H.A. Nel1, R. Bauer, E.J. Vandamme and L.M.T. Dicks. Jan 2002.]</ref><ref>[http://www.ncbi.nlm.nih.gov/pubmed/15878403 Purification, partial amino acid sequence and mode of action of pediocin PD-1, a bacteriocin produced by Pediococcus damnosus NCFB 1832. Bauer R, Chikindas ML, Dicks LM. May 2005.]</ref>. ''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>[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>.