Query: NC_006300:600516 Mannheimia succiniciproducens MBEL55E, complete genome
Lineage: Mannheimia succiniciproducens; Mannheimia; Pasteurellaceae; Pasteurellales; Proteobacteria; Bacteria
General Information: This bacterium was isolated from a bovine rumen. Succinic acid producing bacterium. This bacterium is able to produce a large amount of succinic acid from readily available agricultural byproducts. Succinic acid is an important component in the manufacture of synthetic resins and biodegradable polymers. Mannheimia succiniciproducens can grow on media which includes whey, a byproduct of the cheese industry which is normally discarded, and corn steep liquor (CSL), which is a byproduct of corn starch production. The organism has been able to produce production-level amounts of succinic acid in both batch and continuous cultures in media containing these inexpensive components.
Subject: NC_008525:606986 Pediococcus pentosaceus ATCC 25745, complete genome
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.