Pediococcus is, along with other lactic acid bacteria such as Leuconostoc and Lactobacillus responsible for the fermentation of cabbage, making it Sauerkraut. In this process the sugars in fresh cabbage are transformed to lactic acids which give it a sour flavour and good keeping qualities. Pediococcus bacteria are usually considered contaminants of beer and wine although their presence is sometimes desired in beer styles such as Lambic. Certain Pediococcus isolates produce diacetyl which gives a buttery or butterscotch aroma to some wines (such as Chardonnay) and a few styles of beer. Pediococcus species are often used in silage inoculants.
