[1] The genus Pediococcus is a spherical cocci shaped bacteria with nonmotile, non spore-forming and homofermentative properties.
Strains of this species frequently grow in wine and beer, where they overproduce glucan and spoil products by increasing their viscosity.
[2] P. damnosus is a lactic acid bacteria (LAB), that can tolerate the low pH and higher ethanol levels that are found in beer.
[3] Pediococcus damnosus LMG 28219 is a lactic acid bacterium that has proved to be capable of growing in beer.
Ropy wines have an oily or slimy appearance and higher viscosity due to the production of extracellular polysaccharide glucan.
At increased concentrations, biogenic amines have an enhanced level of toxicity, affecting the hygienic quality of wine.
"Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albarino and Caino white wines".