Changes

Lactic ''Pediococcus'' are gram positive lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often They are often found in gueuze and other Belgian style styles of sour beer. Acid Due to their continued metabolism of longer chain polysaccharides, acid production will increase with storage time. It ''Pediococcus'' species are generally more tolerant of antimicrobial hop acids and higher levels of acidity than ''[[Lactobacillus]]''. ''Pediococcus'' may also cause “ropiness” (also called a "sick beer") due to the production of exopolysaccharides. "Ropy" or "sick" beer is more viscous and , in extreme circumstances, can form strands. Sickness effects mostly the mouthfeel and appearance of beer, and may have no influence on the flavor. ''Pediococcus'' species can also produce low levels of diacetyl with extended storage time. [[Brettanomyces]] can break down exopolysaccharides and diacetyl produced by ''Pediococcus'' and the two are often used together.