Query: NC_013928:174500 Streptococcus mutans NN2025, complete genome Lineage: Streptococcus mutans; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria General Information: This strain is a clinical serotype c strain isolated in Japan in 2002. Streptococci are Gram-positive, nonmotile, nonsporeforming, catalase-negative cocci that occur in pairs or chains. Members of this genus vary widely in pathogenic potential. Most streptococci are facultative anaerobes, and some are obligate anaerobes. Streptococcus mutans was first isolated in 1924 from human carious (cavities) lesions and is the main cause of tooth decay. This organism thrives in a bacterial community known as a dental plaque which forms on the surface of teeth. This organism has also been implicated in cases of infective endocarditis.
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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.