Query: NC_017303:1836500 Corynebacterium pseudotuberculosis I19 chromosome, complete genome Lineage: Corynebacterium pseudotuberculosis; Corynebacterium; Corynebacteriaceae; Actinomycetales; Actinobacteria; Bacteria General Information: This disease is found in all the world's major sheep and goat production areas, causing significant economic losses worldwide, mainly due to the reduction of wool, meat and milk yields, decreased reproductive efficiencies of affected animals and condemnation of carcasses and skins in abattoirs. In some cases, the infection produces few obvious clinical signs in the animal, remaining unrecognized until a post-mortem examination has been carried out and, making it difficult to obtain definitive data about prevalence of the disease.
- 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.