Query: NC_010337:2793667 Heliobacterium modesticaldum Ice1, complete genome Lineage: Heliobacterium modesticaldum; Heliobacterium; Heliobacteriaceae; Clostridiales; Firmicutes; Bacteria General Information: Heliobacterium modesticaldum strain Ice1, the type strain of this species, was isolated from Icelandic hot spring volcanic soils. It grows optimally above 50 degrees Celsius, grows best photoheterotrophically, but can grow in the dark chemotrophically on pyruvate. Phototrophic thermophile. This organism is an anoxygenic phototroph isolated from hot spring microbial mats and volcanic soil. Cell wall structure, the ability to form endospores, and 16S ribosomal RNA analysis place Heliobacterium modesticaldum in a family of phototrophic bacteria related to the Clostridia. Heliobacterium modesticaldum is able to fix nitrogen and may contribute significantly to the nitrogen availability in microbial mats.
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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.