Query: NC_009879:260000 Rickettsia canadensis str. McKiel, complete genome Lineage: Rickettsia canadensis; Rickettsia; Rickettsiaceae; Rickettsiales; Proteobacteria; Bacteria General Information: This organism was originally isolated from ticks in a field study on tick-transmitted diseases of small mammals in Canada. Member of the typhus group of Rickettsiales. Members of this genus, like other Rickettsial organisms such as Neorickettsia and Anaplasma, are obligate intracellular pathogens. In both groups, the bacteria are transmitted via an insect, usually a tick, to a host organism where they target endothelial cells and sometimes macrophages. They attach via an adhesin, rickettsial outer membrane protein A, and are internalized where they persist as cytoplasmically free organisms. Rickettsia canadensis was originally thought to be a member of the typhus group of Rickettsiales, however, it is now thought to represent a distict group with the rickettsia.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
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.