What potential spoilage byproduct is produced by Pediococcus in brewing?

The spoilage byproduct produced by Pediococcus in brewing is diacetyl. This compound is a buttery-flavored byproduct that results from the metabolic activity of certain lactic acid bacteria, including Pediococcus. When these bacteria ferment sugars present in the wort, they can convert them into lactic acid and also produce diacetyl as a byproduct.

While lactic acid is a common product of lactic acid bacteria, it is not considered spoilage and is often sought after in sour beer styles. Aromatic hops contribute to the flavor profile of beer but are not related to spoilage by Pediococcus. Ammonia can be produced during the breakdown of proteins, but it is not a primary spoilage byproduct associated with Pediococcus. Thus, the recognition of diacetyl as a spoilage product highlights its undesirable flavor profile, making it crucial for brewers to manage the fermentation process effectively.