Query: NC_012438:1514376 Sulfurihydrogenibium azorense Az-Fu1 chromosome, complete genome Lineage: Sulfurihydrogenibium azorense; Sulfurihydrogenibium; Hydrogenothermaceae; Aquificales; Aquificae; Bacteria General Information: This strain was isolated from a terrestrial hot spring in the Azores, where it was living at temperatures between 65 degrees C and 70 degrees C. Hydrogen-oxidizing thermophile. Sulfurihydrogenibium azorense is a thermophilic bacterium that is able to use hydrogen and sulfur compounds as electron donors. This organism is also able to use ferric iron and arsenate as electron acceptors. This is the first pure culture terrestrial member of the Aquificales group, isolated by dilution-to-extinction methods.
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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.