cerevisiae, though in cases where both MLF and alcoholic fermentation are started together, the yeast most often outcompetes the bacterium for nutritional resources which may cause a delay in the onset of malolactic fermentation. Second, most strains of O. oeni are tolerant to the low pH levels of wine and can usually deal with the standard alcohol levels that most wines reach by the end of fermentation. Additionally, while sulfur dioxide levels above 0.8 molecular SO2 (pH dependent but roughly 35-50 ppm) will inhibit the bacteria, O. oeni is relatively resistant compared to other LAB. Finally, O. oeni tends to produce the least amount of biogenic amines (and most lactic acid) among the lactic acid bacteria encountered in winemaking. Lactobacillus Within the genus Lactobacillus are both heterofermentative and homofermentative species. All lactobacilli involved in winemaking are Gram-positive and microaerophilic, with most species lacking the enzyme catalase needed to protect themselves from oxidative stress. Species of Lactobacillus that have been isolated from wine and grape must samples across the globe include L. brevis, L. buchneri, L. casei, L. curvatus, L. delbrueckii subsp. lactis, L. diolivorans, L. fermentum, L. fructivorans, L. hilgardii, L. jensenii, L. kunkeei, L. leichmannii, L. nagelii, L. paracasei, L. plantarum, and L. yamanashiensis. Most Lactobacillus species are undesirable in winemaking with the potential of producing high levels of volatile acidity, off odors, wine haze, gassiness, and sediment that can be deposited in the bottle, especially if the wine had not been filtered. These bacteria also have the potential to create excessive amounts of lactic acid which can further influence the flavor and sensory perception of the wine. Some species, such as the so-called "ferocious Lactobacillus", have been implicated in causing sluggish or stuck fermentations, while other species, such as L. fructivorans, have been known to create a cottony mycelium-like growth on the surface of wines, nicknamed "Fresno mold" after the wine region where it was discovered. Pediococcus So far, four species from the genus Pediococcus have been isolated in wines and grape must, P. inopinatus, P. pentosaceus, P. parvulus, and P. damnosus, with the last two being the species most commonly found in wine. All Pediococcus species are Gram-positive with some species being micro-aerophilic while others utilizing mostly aerobic respiration. Under the microscope, Pediococcus often appear in pairs of pairs or tetrads which can make them identifiable. Pediococci are homofermenters, metabolizing glucose into a racemic mixture of both