Pediococcus

Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. It may also cause “ropiness” and produce low levels of diacetyl with extended storage time.

Name	Mfg#	Taxonomy	Note
White Labs	WLP661	damnosus	High diacetyl producer and slow growing.
Wyeast	5733	damnosus	May cause “ropiness” and produce low levels of diacetyl with extended storage time.
RVA Yeast Labs	RVA 601	damnosus	Lactic acid bacteria used in souring Belgian-style beers such as gueze and Lambic. Acid production increases with storage. Temperature range is 60-95º F.