Query: NC_011883:2031222 Desulfovibrio desulfuricans subsp. desulfuricans str. ATCC 27774, Lineage: Desulfovibrio desulfuricans; Desulfovibrio; Desulfovibrionaceae; Desulfovibrionales; Proteobacteria; Bacteria General Information: Desulfovibrio desulfuricans subsp. desulfuricans str. ATCC 27774 was isolated from the rumen of a sheep. D. desulfuricans reduces sulfate to sulfide found in soil, freshwater, saltwater and the intestinal tract of animals. This organism grows anaerobically and utilizes a wide variety of electron acceptors, including sulfate, sulfur, nitrate, and nitrite, as well as others. The nitrate reduction pathway is not expressed while sulfate is available. Alternatively, the sulfate reduction pathway is constitutively expressed when the cells are growing with nitrate reduction. A number of toxic metals are reduced, including uranium (VI), chromium (VI) and iron (III), making this organism of interest as bioremediator. Metal corrosion, a problem that is partly the result of the collective activity of this bacterium, results in billions of dollars in losses each year to the petroleum industry. This organism is responsible for the production of poisonous hydrogen sulfide gas in marine sediments and in terrestrial environments such as drilling sites for petroleum products.
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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.