Query: NC_013798:345339 Streptococcus gallolyticus UCN34, complete genome Lineage: Streptococcus gallolyticus; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria General Information: Isolated from a human case of endocarditis associated with colon cancer in Caen, France in 2001. Streptococci are non-motile, Gram-positive cocci with widely varying pathogenic potential that occur in pairs or chains. Streptococcus gallolyticus (strain UCN34, biotype I) is a commensal Gram-positive bacterium isolated from various habitats, including feces of many animals and from human clinical sources. S. gallolyticus is part of the rumen flora but also a cause of disease in ruminants as well as in birds (septicemia in pigeons, outbreaks in broiler flocks, or bovine mastitis). This is a tannin-degrading Streptococcus species. Strains have been isolated from various habitats, including feces of many animals and from human clinical sources. This organism can be a cause of infectious endocarditis.
- 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.