Pre_GI: BLASTP Hits

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Query: NC_008525:1013979:1027907 Pediococcus pentosaceus ATCC 25745, complete genome

Start: 1027907, End: 1028215, Length: 309

Host Lineage: Pediococcus pentosaceus; Pediococcus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria

General Information: Use in fermentation of food products. A distinctive characteristic of pediococci is their ability to form tetrads via cell division in two perpendicular directions in a single plane. Like other lactic acid bacteria, species of Pediococcus are acid tolerant, cannot synthesize porphyrins, and possess a strictly fermentative (homofermentative) facultatively anaerobic metabolism with lactic acid as the major metabolic end product. They also occur in such food products as cured meat, raw sausages, and marinated fish, and are are used for biotechnological processing and preservation of foods. This bacterium can be isolated from a variety of plant materials and bacterial-ripened cheeses. This organism is used as an acid producing starter culture in the fermentation of some sausages, cucumbers, green beans, soy milk, and silage. Some strains have been reported to contain several (3-5) resident plasmids that render the bacterium capable of fermenting some sugars (raffinose, melibiose, and sucrose), as well as producing bacteriocins.




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SubjectStartEndLengthSubject Host DescriptionCDS descriptionE-valueBit score
NC_008525:780500:782546782546782983438Pediococcus pentosaceus ATCC 25745, complete genomehypothetical protein1e-29127
NC_014724:1101950:110312611031261103563438Lactobacillus amylovorus GRL 1112 chromosome, complete genomeLj965 prophage repressor4e-0856.6