Query: NC_014378:131810 Acetohalobium arabaticum DSM 5501 chromosome, complete genome
Lineage: Acetohalobium arabaticum; Acetohalobium; Halobacteroidaceae; Halanaerobiales; Firmicutes; Bacteria
General Information: Country: Russia; Environment: Fresh water; Isolation: Lagoons from East Crimea, Arabat spit; Temp: Mesophile; Temp: 37C. Acetohalobium arabaticum is an obligate halophile and an acetogenic bacterium (one that produces acetate by reducing CO2).
Subject: NC_008525:1202852 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.