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_014751:449001 Mycoplasma leachii PG50 chromosome, complete genome

Lineage: Mycoplasma leachii; Mycoplasma; Mycoplasmataceae; Mycoplasmatales; Tenericutes; Bacteria

General Information: Mycoplasma leachii, formerly Mycoplasma sp. 'bovine group 7', was originally isolated from cattle suffering from arthritis and mastitis in Australia. Mycoplasma leachii is part of the mycoides cluster like Mycoplasma mycoides SC and Mycoplasma capricolum, but it can infect both bovine and caprine hosts.