Pre_GI: BLASTP Hits

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Query: NC_008525:606986:613308 Pediococcus pentosaceus ATCC 25745, complete genome

Start: 613308, End: 613523, Length: 216

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_008526:506263:518702518702518920219Lactobacillus casei ATCC 334, complete genomehypothetical protein2e-0857.8
NC_010999:561914:575637575637575855219Lactobacillus casei, complete genomePutative uncharacterized protein2e-0857.8
NC_013199:2386924:239438723943872394596210Lactobacillus rhamnosus Lc 705, complete genomeCsbD-like superfamily protein1e-0755.1
NC_009785:1895679:190985119098511910054204Streptococcus gordonii str. Challis substr. CH1, complete genomehypothetical protein4e-0753.5
NC_010999:2483000:248729724872972487503207Lactobacillus casei, complete genomePutative uncharacterized protein1e-0548.9