Query: NC_014833:1539678 Ruminococcus albus 7 chromosome, complete genome Lineage: Ruminococcus albus; Ruminococcus; Ruminococcaceae; Clostridiales; Firmicutes; Bacteria General Information: Environment: Host; Temp: Mesophile; Temp: 40C. The bacterium requires phenylacetic and phenylpropionic acids for maximal growth. The organism produces cellulosomes at the cell surface that are multimeric protein complexes that contain scaffolding proteins and degradative enzymes. Understanding the metabolism of plant polysaccharides may enable scientists to improve the productivity of ruminant organisms such as cattle
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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.