Pre_GI: SWBIT SVG BLASTP

Query: NC_008525:108687 Pediococcus pentosaceus ATCC 25745, complete genome

Lineage: Pediococcus pentosaceus; Pediococcus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria

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.

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BLASTP Alignment.txt

Subject: NC_006370:768745 Photobacterium profundum SS9 chromosome 1, complete sequence

Lineage: Photobacterium profundum; Photobacterium; Vibrionaceae; Vibrionales; Proteobacteria; Bacteria

General Information: Isolated at a depth of 2500 m from the Sulu Trough. High pressure tolerant bacterium. This bioluminescent genus was originally identified in 1878 in association with hake (a marine fish) in Cape Town, South Africa. This species was originally isolated from an amphipod homogenate enrichment from the Sulu Sea. It is a genetically tractable model system for studies of low temperature and high pressure adaptation, and has been used in studies of mono- and polyunsaturated fatty acid production under these conditions.