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_018664:985689 Clostridium acidurici 9a chromosome, complete genome

Lineage: Gottschalkia acidurici; Gottschalkia; ; Clostridiales; Firmicutes; Bacteria

General Information: Clostridium acidiurici is an obligate anaerobic Gram-positive bacterium that is motile and spore-forming. It can be isolated from almost every soil but can also be found in the intestinal tract of birds. It is able to use purines like uric acid as sole carbon, nitrogen and energy source to build ammonia, carbon dioxide and acetic acid. Unlike most other Clostridia it is a specialist and not able to grow on sugars or different other substrates than purines.