Query: NC_004463:1520303 Bradyrhizobium japonicum USDA 110, complete genome Lineage: Bradyrhizobium diazoefficiens; Bradyrhizobium; Bradyrhizobiaceae; Rhizobiales; Proteobacteria; Bacteria General Information: This strain was isolated from Glycine hispida in 1959 in Florida, USA, and has been widely studied because of its superior symbiotic nitrogen fixation with soybeans as compared to other strains. This strain contains a 681 Kb symbiosis island that contains genes for nitrogen fixation and root nodule formation. The chromosome also contains genes resembling those of type III and IV secretion systems.
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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.