Query: NC_010120:144000 Neisseria meningitidis 053442, complete genome
Lineage: Neisseria meningitidis; Neisseria; Neisseriaceae; Neisseriales; Proteobacteria; Bacteria
General Information: Causes septicemia and meningitis. The second of two pathogenic Neisseria, this organism causes septicemia and is the leading cause of life-threatening meningitis (inflammation of the meninges, the membrane surrounding the brain and spinal cord) in children. This organism typically residies in the nasopharynx cavity but can invade the respiratory epthelial barrier, cross into the bloodstream and the blood brain barrier, and cause inflammation of the meninges. Pathogenicity factors include the surface proteins (porins and opacity proteins), and the type IV pilus (which is also found in Neisseria gonorrhoeae). Pathogenicity factors include the surface proteins (porins and opacity proteins), and the type IV pilus (which is also found in Neisseria gonorrhoeae). This organism, like Neisseria gonorrhoeae, is naturally competent, and protein complexes at the cell surface recognize the uptake signal sequence in extracellular DNA, an 8mer that is found at high frequency in Neisseria chromosomal DNA.
Subject: NC_008525:664500 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.