Pre_GI: SWBIT SVG BLASTP

Query: NC_014328:1596016 Clostridium ljungdahlii ATCC 49587 chromosome, complete genome

Lineage: Clostridium ljungdahlii; Clostridium; Clostridiaceae; Clostridiales; Firmicutes; Bacteria

General Information: This strain was isolated from chicken yard waste and is studied for its ability to produce ethanol. This acetogenic species has the ability to convert carbon monoxide into ethanol. The yield of this process has been increased substantially in the laboratory by using a dual-fermentation system. A methanogenic conversion step has also been designed for utilizing some of the waste products generated during the synthetic process.

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BLASTP Alignment.txt

Subject: NC_008525:664500 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.