Pediococcus pentosaceus are coccus shaped microbes, Gram-positive, non-motile, non-spore forming, and are categorized as a “lactic acid bacteria” [1]. Pediococcus pentosaceus are categorized as a “lactic acid bacteria” because the end product of its metabolism is lactic acid [5]. 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[1]. They can be found in plant materials, ripened cheese, and a variety of processed meats[4]. Pediococcus pentosaceus is industrially important due to its ability as a starter culture to ferment foods such as various meats, vegetables, and cheeses[6]. 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