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_009922:2590317 Alkaliphilus oremlandii OhILAs, complete genome

Lineage: Alkaliphilus oremlandii; Alkaliphilus; Clostridiaceae; Clostridiales; Firmicutes; Bacteria

General Information: Arsenate-reducing bacterium. Alkaliphilus oremlandii was isolated from Ohio River sediment, USA. This organism can reduce arsenate to arsenite, making it a potential bioremediation agent. It is a versatile strict anaerobic, spore-forming, low G+C gram positive bacterium that can ferment glycerol, fructose, and lactate, as well as respire arsenate and thiosulfate.