Query: NC_008789:350650 Halorhodospira halophila SL1, complete genome Lineage: Halorhodospira halophila; Halorhodospira; Ectothiorhodospiraceae; Chromatiales; Proteobacteria; Bacteria General Information: Halorhodospira halophila SL1 was isolated from salt lake mud. Sulfur-oxidizing extreme halophile. This organism, formerly Ectothiorhodospira halophila is alkaliphilic, phototrophic, halophile. This is one of the most halophilic eubacteria known, and produces organic solutes such as glycine betaine, ectoine, and trehalose to balance the osmotic pressure. This organism oxidizes sulfide to sulfur, which is deposited outside the cell and further oxidized to sulfate. This organism also produces a blue light sensor called photoactive yellow protein which is involved in signal transduction.
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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.