Pediococcus pentosaceus are coccus shaped microbes, Gram-positive, non-motile, non-spore forming, and are categorized as a “lactic acid bacteria” . Pediococcus pentosaceus are categorized as a “lactic acid bacteria” because the end product of its metabolism is lactic acid . Pediococcus pentosaceus, like most lactic acid bacteria, are anaerobic and ferment sugars. Since the end product of metabolism is a kind of acid, Pediococcus pentosaceus are acid tolerant. They can be found in plant materials, ripened cheese, and a variety of processed meats. Pediococcus pentosaceus is industrially important due to its ability as a starter culture to ferment foods such as various meats, vegetables, and cheeses. Pediococcus pentosaceus bacteria is being cultured and researched for its ability to produce an antimicrobial agent (bacteriocins) as well its use in food preservation.
Shelf Life & Packaging
Shelf life : Best before 24 months, Stored in room temperature.
Packaging : 1 Kg. each & above