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HS Code |
315063 |
| Scientific Name | Pediococcus damnosus |
| Organism Type | Lactic acid bacterium |
| Gram Stain | Positive |
| Shape | Coccus (spherical) |
| Oxygen Requirement | Facultative anaerobe |
| Temperature Range | 15-35°C |
| Acid Production | Lactic acid |
| Relevance | Spoilage in beer and wine |
| Optimal Ph | 4.0-6.5 |
| Motility | Non-motile |
| Spore Formation | Non-spore forming |
| Habitat | Beverage production environments |
| Growth On Media | Forms small, yellowish colonies |
| Fermentation Type | Homofermentative |
| Resistance | Tolerant to alcohol and low pH |
As an accredited Pediococcus Damnosus factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | The packaging for *Pediococcus damnosus* contains 10 grams of freeze-dried powder in a sealed, amber glass vial with labeling. |
| Shipping | Pediococcus damnosus is shipped as a lyophilized (freeze-dried) culture or in a liquid suspension in secure, leak-proof containers. The package is clearly labeled as non-hazardous, and temperature control (ambient or refrigerated) is maintained as recommended. Shipping complies with microbiological safety regulations to ensure viability and safety in transit. |
| Storage | **Pediococcus damnosus** should be stored in tightly sealed containers under refrigerated or frozen conditions (typically 2–8°C or lower) to maintain viability and prevent contamination. Protect from moisture, light, and extreme temperatures. Store in a designated microbiological storage area, clearly labeled, and keep separate from food and non-laboratory substances. Follow biosafety and institutional guidelines for biological storage. |
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Strain Purity: Pediococcus Damnosus with >99% strain purity is used in craft beer fermentation, where it enables controlled lactic acid production and tart flavor development. Fermentation Efficiency: Pediococcus Damnosus at high fermentation efficiency is used in sour beer maturation, where it accelerates biotransformation and reduces process time. pH Tolerance: Pediococcus Damnosus with a low pH tolerance of ≤3.5 is used in lambic-style beer production, where it ensures survival and activity in acidic environments. Temperature Stability: Pediococcus Damnosus stable at 18–25°C is used in Belgian-style ale brewing, where it maintains metabolic activity for consistent souring. Cell Concentration: Pediococcus Damnosus at 10⁷ CFU/mL cell concentration is used in mixed-culture fermentations, where it establishes rapid microbial dominance and reliable acidification. Hop Tolerance: Pediococcus Damnosus with moderate hop iso-alpha acid tolerance (up to 8 IBU) is used in kettle-soured beers, where it delivers lactic acidity without inhibition by hop compounds. Viability: Pediococcus Damnosus with 95% cell viability is used in bottle conditioning of sour beers, where it promotes predictable secondary fermentation and CO₂ development. Genetic Stability: Pediococcus Damnosus with high genetic stability is used in commercial starter cultures, where it ensures reproducible sensory profiles across production batches. |
Competitive Pediococcus Damnosus prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615371019725 or mail to admin@sinochem-nanjing.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: admin@sinochem-nanjing.com
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