Query: NC_006322:4149500 Bacillus licheniformis ATCC 14580, complete genome Lineage: Bacillus licheniformis; Bacillus; Bacillaceae; Bacillales; Firmicutes; Bacteria General Information: Industrially important bacterium. Under starvation conditions this group of bacteria initiate a pathway that leads to endospore formation, a process that is thoroughly studied and is a model system for prokaryotic development and differentiation. Spores are highly resistant to heat, cold, dessication, radiation, and disinfectants, and enable the organism to persist in otherwise inhospitable environments. Under more inviting conditions the spores germinate to produce vegetative cells. This organism is a soil-dwelling endospore-forming microbe similar to other Bacilli. This bacterium is used extensively in the industrial production of important enzymes such as proteases, penicllinases, and amylases as well as smaller compounds like the antibiotic bacitracin and various organic metabolites. This organism is closely related to Bacillus subtilis on the basis of rRNA typing, and it has been found to occasionally cause illness in humans.
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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.