Query: NC_009077:3851203 Mycobacterium sp. JLS, complete genome Lineage: Mycobacterium; Mycobacterium; Mycobacteriaceae; Actinomycetales; Actinobacteria; Bacteria General Information: This organism was isolated from creosote-contaminated soil from the Champion International Superfund site in Libby, Montana, USA. This microbe, along with some others collected at this site, is able to rapidly mineralize 14C-labeled pyrene. Phylogenetic studies based on the rRNA 16S gene confirmed that strains collected at this site were distinct from one another and also from other known Mycobacterium isolates.
- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark); - hypothetical protein; - cds: hover for description
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.