At what temperature does Pediococcus cease to grow?

Pediococcus, a genus of lactic acid bacteria commonly found in various fermented foods and beverages, has specific temperature ranges for growth and activity. It thrives at temperatures typically between 65°F and 95°F (approximately 18°C to 35°C), and its growth rate begins to decline outside of this range.

When considering the correct choice, the temperature above 95°F is significant because it represents an upper limit where Pediococcus can survive. Above this threshold, the high temperatures can cause thermal stress that leads to cell death or significantly impaired metabolic activity.

Understanding this temperature sensitivity is crucial for brewers and fermenters who must manage fermentation conditions to promote healthy microbial activity while avoiding undesirable outcomes, such as off-flavors or spoilage.

The other temperature choices do not align with the known growth limits of Pediococcus. While it may show reduced activity at temperatures below 65°F or above 105°F, the most critical cutoff regarding its growth capabilities is indeed above 95°F, where growth ceases substantially.