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Query: NC_008525:1013979:1031855 Pediococcus pentosaceus ATCC 25745, complete genome

Start: 1031855, End: 1032217, Length: 363

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_012984:3077004:308519430851943085574381Lactobacillus plantarum JDM1, complete genomehypothetical protein1e-44177
NC_008526:343445:364255364255364626372Lactobacillus casei ATCC 334, complete genomehypothetical protein2e-44177
NC_010999:349252:364498364498364869372Lactobacillus casei, complete genomePutative uncharacterized protein yqeB4e-44176
NC_013656:2505783:251058625105862510954369Lactococcus lactis subsp. lactis KF147, complete genomephage protein2e-39160
NC_002967:800109:819314819314819676363Treponema denticola ATCC 35405, complete genomehypothetical protein6e-39159