Query: NC_007712:4067500 Sodalis glossinidius str. 'morsitans', complete genome Lineage: Sodalis glossinidius; Sodalis; Enterobacteriaceae; Enterobacteriales; Proteobacteria; Bacteria General Information: Sodalis glossinidius is known exclusively in endosymbiosis with tsetse flies. It is maternally transmitted, and is one of the few bacterial endosymbionts of insects that can be cultured successfully in vitro. Genome data reveals a high proportion of pseudogenes in this species, many of which were, in their functional state, involved in defense or transport of carbohydrates and inorganic ions. This suggests a degenerative adaptation to the immunity and restricted nutritional status of the host.
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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.