Pre_GI: SWBIT SVG BLASTN

Query: NC_008525:108687 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.

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BLASTN Alignment.txt

Subject: NC_012778:841934 Eubacterium eligens ATCC 27750, complete genome

Lineage: Eubacterium eligens; Eubacterium; Eubacteriaceae; Clostridiales; Firmicutes; Bacteria

General Information: Eubacterium eligens ATCC 27750 is part of the normal human gut flora. This genus has been isolated as normal flora from feces, rumen, and periodontal tissue. Eubacterium spp. are thought to play a beneficial role in maintaining the normal ecology of the large intestine, in part by producing chemicals like butyric acid which act to inhibit the growth of other bacteria. These organisms are occasionally isolated from wounds and abscesses and may be an opportunistic pathogen. This genus has also been isolated from sewage and soil.