Changes

''Pediococcus'' may also cause “ropiness” (also called a "sick beer") due to the production of exopolysaccharides when exposed to a fresh sugar source. "Ropy" or "sick" beer is more viscous and, in extreme circumstances, can form strands. Sickness effects mostly the mouthfeel and appearance of the beer, and may have no influence on the flavor. It is considered a temporary flaw in sour beer. Some brewers, including Vinnie Cilurzo from Russian River Brewing and some Belgian lambic producers, claim that after the ropiness goes away (generally in 3-6 months <ref name="ropy_time"></ref>) it produces a deeper acidity and mouthfeel, and is viewed as a positive process in the production of sour beer <ref>[http://www.xxlbrewing.com/hb/sour_beer/img_09.html Cilurzo, Vinnie. AHA Sour Beer presentation. 2007.]</ref>. For other brewers, ropy beer is seen as a nuisance due to the beer needing to be aged for a longer period of time, especially when it occurs shortly after bottling. ''Pediococcus'' species can also produce diacetyl with extended storage time <ref name="Garcia-Garcia" />. ''[[Brettanomyces]]'' can break down exopolysaccharides and diacetyl produced by ''Pediococcus'' and the two are often used together.

==Introduction of Characteristics and Taxonomy==