Changes

About 90% of sugar metabolized by ''Pediococcus'' produces both L- and D-lactic acid <ref name="Wade_2018" />. It does so by homolactic fermentation producing primarily lactic acid (same EMP pathway as [[Lactobacillus#Types_of_Metabolism|''Lactobacillus'' homolactic fermentation]]), although some species/strains can convert glycerol to lactic acid, acetic acid, acetoin, and CO2 under aerobic conditions (''P. damnosus'' is not in this category) <ref>[https://books.google.com/books?id=1b1CAgAAQBAJ&pg=RA2-PA1&lpg=RA2-PA1&dq=pediococcus+damnosus+homolactic&source=bl&ots=myI2alVB78&sig=cG-yWB4GuABQFEtqD2CAyKmU0TE&hl=en&sa=X&ved=0CEAQ6AEwBGoVChMI66C5593-xgIVCVKICh3Pcg7c#v=onepage&q=pediococcus%20damnosus%20homolactic&f=false Encyclopedia of Food Microbiology. Pediococcus. Carl A. Batt. Academic Press, Sep 28, 1999 .]</ref>. Some strains of ''P. pentosaceus'' can ferment five-chain sugars such as xylose to produce acetic acid and lactic acid. However, all species in the ''Pediococcus'' genus are considered obligatory homofermentative because of the pathways that they use <ref>[http://aem.asm.org/content/81/20/7233.full A Genomic View of Lactobacilli and Pediococci Demonstrates that Phylogeny Matches Ecology and Physiology. Jinshui Zheng, Lifang Ruan, Ming Sun and Michael Gänzle. 2015.]</ref><ref name="Wade_2018" />.