Query: NC_006177:12383 Symbiobacterium thermophilum IAM 14863, complete genome Lineage: Symbiobacterium thermophilum; Symbiobacterium; Shewanellaceae; Clostridiales; Firmicutes; Bacteria General Information: This symbiotic and thermophilic bacterium was discovered by screening for thermostable tryptanophases in Japanese compost. Cultured growth of this organism requires the presence of another bacterial species, such as a Bacillus or Escherichia coli, which provides diffusable metabolites required for its growth. Pure cultures can be obtained by growing Symbiobacterium thermophilum in a bioreactor, separated from its symbiotic counterpart by a dialysis membrane. Because of its symbiotic nature, it cannot be cultured with conventional methods. Despite a negative reaction for gram stain, this species is placed with the gram-positive bacteria based on 16s phylogenetic analysis.
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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.