FAMILY MICROCOCCACEAE 



249 



Appendix II: The following genus is recognized by workers in the brewing industry. 

 It includes species that present characters intermediate between Micrococcus, Sarcina 

 and Sireptococctis . Many students prefer to regard these as species of Micrococcus 

 (Hucker, N. Y. State Exper. Sta., Tech. Bui. 102, 1924, 5), of Sarcina (Mace, Traite 

 pratique d. Bact., 4th ed., 1901, 460) or of Streptococcus (Shimwell, Sect. 670 in 

 Hind, Brewing Science and Practice, New York, 1940). Others (Mees, Thesis, Delft, 

 1934) would include in the genus, the species described as Tetracoccus by Orla -Jensen 

 (The Lactic Acid Bacteria, Copenhagen, 1919, 76). 



Genus B. Pediococcus Balcke. 

 (Wchnschr. f. Brauerei, 1, 1884, 257.) 



Cocci occurring singh^, in pairs and tetrads. Xon-motile. No endospores. Gram- 

 positive. Facultative anaerobes under favorable conditions, especially in acid media. 

 Nitrites not produced from nitrates. Produce acidification and more or less clouding 

 of wort and beer. Saprophytes. 



The tj'pe species is Pediococcus cerevisiae Balcke. 



1. Pediococcus cerevisiae Balcke. 

 (Ferment No. 7, Pasteur, Etudes sur la 

 biere, Paris, 1876, 4; ySarcina Balcke, 

 Wchnschr. f. Brauerei, /, 1884, 183; 

 ibid., 1, 1884, 257 ; Merismopedia cerevisiae 

 Dyar, Ann. N. Y. Acad. Sci., 8, 1895, 

 348; Micrococcus cerevisiae Migula, Syst. 

 d. Bakt., 2, 1900, 77; Sarcina cerevisiae 

 Mace, Traits Pratique d. Bact., 4th ed.. 

 1901, 460.) From Latin, cerevisia, beer. 



Spheres: 1 to 1.3 microns, occurring 

 singly, in pairs or tetrads. In acid media 

 the latter prevail. Catalase negative. 

 Non-motile. Gram-positive. 



No growth in alkaline media. 



Peptone, meat-e.xtract gelatin : White 

 becoming yellowish to yellowish brown. 

 No liquefaction. 



Wort gelatin with Ca-carbonate : White 

 colonies, 2 to 3 mm; carbonate dissolved. 



Meat extract gelatin stab: Growth 

 along stab, white raised surface growth. 

 No liquefaction. 



Litmus milk: No growth. 



Potato: Scanty growth. 



Acid from glucose, fructose, maltose, 

 sucrose. 



Wort and beer : Slight to moderately 

 turbid growth, strong development on 

 bottom of the flask. Hop sensitive, but 

 may develop in heavily hopped beers 

 under special conditions. 



Does not utilize urea. 

 Nitrites not produced from nitrates. 

 Facultative anaerobic. 

 Killed at 60°C. in 8 minutes. Optimum 

 temperature: 25°C. 

 Source : Sarcina-sick beer. 

 Habitat: Wort, beer and beer yeast. 



Additional species have been described 

 from spoiled wort and beer which vary 

 but slightly from the species first named 

 and described by Balcke. These are 

 listed below together with other species 

 that have been placed in the genus. 



Pediococcus acidilactici Lindner. 

 (Lindner, Wchnschr. f. Brauerei, 3, No. 

 23, 1887, see Cent. f. Bakt., 2, 1887, 342; 

 also see Die Sarcina-Organismen der 

 Gahrungsgewerbe, Lindner, Inaug. Diss., 

 Berlin, 1888, 26, and Cent. f. Bakt., 4, 

 1888, 429; Micrococcus pseudocerevisiae 

 Migula, Syst. d. Bakt., 2, 1900, 77; Mi- 

 crococcus acidi-lactici Chester, Man. 

 Determ. Bact., 1901, 88.) From spoiled 

 mash. 



Pediococcus albus Lindner. (Die Sar- 

 cina-Organismen der Gahrungsgewerbe, 

 Lindner, Inaug. Diss., Berlin, 1887, 39; 

 see Cent. f. Bakt., 4, 1888, ^29; Micrococ- 

 cus pseudosarcina Migula, Sj^st. d. Bakt., 

 2, 1900, 92; Micrococcus albus Chester, 

 Man. Determ. Bact., 1901, 97.) From 

 spoiled beer. 



Pediococcus damnosus Claussen. 



