Query: NC_014363:114239 Olsenella uli DSM 7084 chromosome, complete genome Lineage: Olsenella uli; Olsenella; Coriobacteriaceae; Coriobacteriales; Actinobacteria; Bacteria General Information: Isolation: Human gingival crevice; Temp: Mesophile; Temp: 37C. The bacteria are nonmotile, Gram-positive rods that occur singly, in pairs, and in short chains; the central part of the cell may swell particularly when grown on solid medium. This strain is microaerotolerant to anaerobic and grows optimally at 37 degrees Celsius. Olsenella uli (formerly Lactobacillus uli) has been isolated from human gingival crevices and periodontal pockets.
- 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.