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''Pediococcus'' are gram positive lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. They are often found in gueuze and other Belgian styles of sour beer. Due to their continued metabolism of longer chain polysaccharides, acid production will increase with storage time. ''Pediococcus'' species are generally more tolerant of antimicrobial hop acids and higher levels of acidity than ''[[Lactobacillus]]''.

See [[Lactobacillus]], [[Brettanomyces]], [[Saccharomyces]], and [[Mixed Cultures]] charts for other commercially available cultures.

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''"If using 1 pack of 5733 per 5 gallon batch; and either adding to secondary after alcoholic fermentation is complete, or co-inoculating with a Sacch' strain, then a starter would not be necessary. If you did want or need to propagate, I'd recommend 2 liters of 1.030-1.040 wort per pack, incubated at 80-90*F, without agitation."'' - Michael Dawson, Wyeast.

''"For propagation, we recommend using 1.040 OG wort and incubating at 30-35*C without aeration for 48-96 hours; pH drop will indicate when it's ready to pitch. For co-inoculation or post-primary addition, we recommend 0.5 million cells per mL, which is the equivalent of 1 pack in 5 gallons/20 liters. For larger volumes, you can propagate and inoculate with the starter culture at a rate 2.5-5% of the total volume of the main batch."'' - Michael Dawson, Wyeast.

"That one does well in 70-85 deg F. You can do a starter, but you shouldn't have to if you are doing a 5 gallon batch. It does take a while to sour, so just be patient and let it do it's thing." Sarah Neel, Sales and Customer Service, White Labs

One study showed that by starting growth in a medium ([http://www.neogen.com/Acumedia/pdf/ProdInfo/7406_PI.pdf MRS media] that began with a pH of 6.7, and allowing the pH to drop to 4.14 naturally from fermentation, that better growth was observed. The addition of bacteriological peptone, MnSO4, and Tween 80 also increased activity <ref>[http://www.ncbi.nlm.nih.gov/pubmed/11851822 Nel HA, Bauer R, Vandamme EJ, Dicks LM. Growth optimization of Pediococcus damnosus NCFB 1832 and the influence of pH and nutrients on the production of pediocin PD-1. Department of Microbiology, University of Stellenbosch, Stellenbosch, South Africa. Dec 2001.]</ref>.

''P. damnosus'' is sensitive to environments that contain NaCl, and will not grow with concentrations of 4% NaCl. This species requires an anaerobic environment for growth <ref name="EoFM">[https://books.google.com/books?id=1b1CAgAAQBAJ&pg=RA1-PA657&dq=Encyclopedia+of+Food+Microbiology&hl=en&sa=X&ei=hX0AVcDhD5HUoATojYDgCQ&ved=0CCwQ6AEwAA#v=onepage&q=damnosus&f=false Batt, Carl A. Encyclopedia of Food Microbiology. Academic Press. Sept 28, 1999.]</ref>.

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[[Category:Bacteria]]