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. Some strains of ''P. halophilus'' (now reclassified as ''Tetragenococcus halophilis'') can convert citric acid into acetic acid and oxaloacetate (oxaloacetate is then further reduced to acetic acid and diacetyl, and the diacetyl is further reduced to acetoin, and 2,3-butanediol) by producing citrate lyase enzyme. This generally occurs at a slower rate than malolactic fermentation and depends on pH and temperature. 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" /><ref>[https://aem.asm.org/content/53/6/1257.short Citrate Metabolism by Pediococcus halophilus. Chiyuki Kanbe, Kinji Uchida. 1987.]</ref>.

==="Ropy" or "Sick" Beer===