Pre_GI: SWBIT SVG BLASTN

Query: NC_008525:1013979 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.

Subject: NC_014319:1613611 Leuconostoc gasicomitatum LMG 18811, complete genome

Lineage: Leuconostoc gasicomitatum; Leuconostoc; Leuconostocaceae; Lactobacillales; Firmicutes; Bacteria

General Information: Psychrotrophic lactic acid Gram-positive bacterium. This lactic-acid bacterium is associated with gaseous spoilage of raw tomato-marinated meat strips. This contamination is characterized by an increase in pH in conjunction with extreme bulging of the product packaging, known as "protein swell". The package bulging is caused by excessive production of gas due to amino acid decarboxylation, and the rise in pH is associated with subsequent deamination of amin acids. The consumption of marinated, raw, ready-to-cook poulty meat products has been increasing in Europe. Although these products are typically manufactured in high-quality modern processing plants, this unusual spoilage occurs occasionally during periods of quality fluctuation.