Changes

Some strains of ''P. damnosus'' can cause a beer (or wine) to go "ropy". This "ropiness" is actually caused by production of exopolysaccharides (EPS) in the form of β-glucans (beta glucans). A small amount of β-glucan is adequate enough to affect the visible viscosity of beer or wine. The gene known as Dps has been identified with the production of β-glucan/EPS. ''Pediococci'' that are ropy have been found to be more acid, alcohol, and SO2 tolerant than other ''Pediococci''. The thickness of the ropiness is increased with the presence of malic acid<ref name="ESP"></ref>.

One study showed that the production of β-glucan coincided with the end of the growth phase of ''Pediococcus''. After 2 days of growth, β-glucan production increased as growth slowed. β-glucan production stopped when growth stopped. This would explain why beer containing ''Pedio'' often goes ropy shortly after naturally carbonating in the bottle. This study found that other variables were not factors in the production of β-glucan, such as differing levels of alcohol (although alcohol levelsinteracts with the β-glucan in a way that makes the viscosity seem thicker). The study also found that the lack of agitation increased the β-glucan production(wine makers will often agitate or aerate ropy wine to cure the wine from ropiness). A higher initial pH encourages higher growth (5.5+), which increases β-glucan production. A lower initial pH (3.5), decreases growth and β-glucan production. A higher concentration of glucose increased growth and β-glucan production. A low starting pH decreases growth, and therefore decreases β-glucan production. Glocuse is needed for β-glucan production, while . While fructose alone is mostly insufficient , a combination of glucose and fructose was slightly more efficient than glucose alone <ref name="ESP"></ref>. It has been observed that ''Lactobacillus'' species can produce EPS (''Lactococcus lactis'', ''Lactobacillus delbrueckii'', ''Lactobacillus casei'', and ''Lactobacillus helveticus'') <ref name="ESP"></ref>.