Pediococcus acidilactici
Pediococcus acidilactici suppliers and sourcing guide
Pediococcus acidilactici is a lactic acid bacterium that grows in pairs and tetrads and tolerates higher temperatures than most lactic acid bacteria. It is a common starter culture for fermented sausages and is also sold as a probiotic for supplements and animal feed. Strains are grown by fermentation, concentrated and freeze-dried; supplement brands buy a named strain at a stated CFU per gram, while meat processors buy starter cultures, often blended with Pediococcus pentosaceus or staphylococci.
- Category
- Probiotics, cultures and yeasts
- Also known as
- P. acidilactici · Pediococcus
- Facts checked
- November 2026
Forms and grades of pediococcus acidilactici
Suppliers sell different products under the same name. Specify the one you need.
Freeze-dried concentrate
Pure P. acidilactici powder at a high count stated in billions of CFU per gram, sold for dilution or blending by the buyer.
Standardized dilution
Concentrate diluted with a carrier such as maltodextrin, microcrystalline cellulose or potato starch to a fixed lower count, easier to dose in capsules, sachets and powders.
Named strain
A specific strain identified by a culture-collection deposit number or a trade designation, sold with that strain's own documentation; the strain designation belongs on the specification.
Meat starter culture
Frozen or freeze-dried cultures for fermented sausages, dosed per weight of meat batter, often blended with other starter organisms.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Viable count (CFU/g)
- Plate count on MRS agar, reported as CFU per gram against a minimum; some suppliers also report flow cytometry counts (ISO 19344). The count, not the weight, sets how much goes into each batch.
- Identity
- Species confirmed by 16S rRNA gene sequencing or a species-specific PCR, and the strain confirmed against the deposited strain by a strain-level method such as whole-genome sequencing.
- Water activity
- Water activity of the powder measured with a water activity meter against a low maximum, since viable counts fall faster in moister powder.
- Contaminant microbiology
- Enterobacteriaceae or coliforms, E. coli, Staphylococcus aureus, yeast and mold, plus absence of Salmonella and Listeria monocytogenes in a stated sample size.
- Heavy metals
- Lead, arsenic, cadmium and mercury by ICP-MS, mostly a reflection of the carrier and cryoprotectants in the powder.
- Allergen statement
- Declaration of milk, soy or other allergens used in the growth medium or carrier, which buyers need for their own label review.
Storage, lots and expiry
Storage and shelf life
Freeze-dried concentrates are usually kept frozen (around -18 °C or colder) or refrigerated, sealed in foil or other moisture- and oxygen-barrier packs, often with desiccant or a nitrogen flush. Let a cold pack reach room temperature before opening so moisture does not condense on the powder, and reseal partly used packs at once. Shelf life is set by the supplier from real-time stability counts at a stated temperature, and aged stock is retested for viable count before use.
Lots and expiry dates
Record the actual CFU/g on each lot's COA, since counts vary between lots and set the amount needed per batch, along with the strain designation and carrier. Rotate stock FEFO and build in the overage your stability data calls for so the finished product still meets its label count at the end of shelf life.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
Health Canada's Probiotics monograph for natural health products lists Pediococcus acidilactici as a medicinal ingredient, and the licence application and label must give the strain designation.
Source: webprod.hc-sc.gc.ca (opens in a new tab)FDA's GRAS Notice Inventory lists GRN 171 for Lactobacillus acidophilus, Lactobacillus lactis and Pediococcus acidilactici, notified by Nutrition Physiology Corporation as an antimicrobial to control pathogenic bacteria in meat and poultry products; it closed on December 7, 2005 with FDA having no questions. The notice covers that notifier's cultures and use only.
Source: hfpappexternal.fda.gov (opens in a new tab)The EU Novel Food Catalogue entry for Pediococcus acidilactici (POL-NF-09453) gives it the status not novel in food, as bacteria used as characteristic ingredients in fermented foods.
Source: ec.europa.eu (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Pediococcus acidilactici suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking pediococcus acidilactici suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell pediococcus acidilactici? Request a listingFrequently asked questions
What forms of pediococcus acidilactici can brands buy?
Common forms include freeze-dried concentrate, standardized dilution, named strain and meat starter culture. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for pediococcus acidilactici include?
Expect viable count (CFU/g), identity, water activity, contaminant microbiology, heavy metals and allergen statement, each with its method, specification and result for that lot.
How should pediococcus acidilactici be stored?
Freeze-dried concentrates are usually kept frozen (around -18 °C or colder) or refrigerated, sealed in foil or other moisture- and oxygen-barrier packs, often with desiccant or a nitrogen flush. Let a cold pack reach room temperature before opening so moisture does not condense on the powder, and reseal partly used packs at once. Shelf life is set by the supplier from real-time stability counts at a stated temperature, and aged stock is retested for viable count before use.
What is the regulatory status of pediococcus acidilactici?
Health Canada's Probiotics monograph for natural health products lists Pediococcus acidilactici as a medicinal ingredient, and the licence application and label must give the strain designation. FDA's GRAS Notice Inventory lists GRN 171 for Lactobacillus acidophilus, Lactobacillus lactis and Pediococcus acidilactici, notified by Nutrition Physiology Corporation as an antimicrobial to control pathogenic bacteria in meat and poultry products; it closed on December 7, 2005 with FDA having no questions. The notice covers that notifier's cultures and use only. The EU Novel Food Catalogue entry for Pediococcus acidilactici (POL-NF-09453) gives it the status not novel in food, as bacteria used as characteristic ingredients in fermented foods.
More probiotics, cultures and yeasts
- Lactobacillus acidophilusL. acidophilus · acidophilus
- Lacticaseibacillus rhamnosusLactobacillus rhamnosus · L. rhamnosus
- Lactiplantibacillus plantarumLactobacillus plantarum · L. plantarum
- Lacticaseibacillus caseiLactobacillus casei · L. casei
- Lacticaseibacillus paracaseiLactobacillus paracasei · Lactobacillus casei subsp. paracasei
- Limosilactobacillus reuteriLactobacillus reuteri · L. reuteri
- Lactobacillus gasseriL. gasseri
- Limosilactobacillus fermentumLactobacillus fermentum · L. fermentum
- Ligilactobacillus salivariusLactobacillus salivarius · L. salivarius
- Lactobacillus helveticusL. helveticus
- Lactobacillus crispatusL. crispatus
- Lactobacillus delbrueckii subsp. bulgaricusLactobacillus bulgaricus · L. bulgaricus
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