Query: NC_015687:303810 Clostridium acetobutylicum DSM 1731 chromosome, complete genome
Lineage: Clostridium acetobutylicum; Clostridium; Clostridiaceae; Clostridiales; Firmicutes; Bacteria
General Information: This organism is a benign saccharolytic and proteolytic soil bacterium capable of producing a number of organic solvents (solventogenic bacterium) through fermentation of various organic compounds. The first strains of C. acetobutyricum were isolated by Chaim Weizman during the World War I and used to develop industrial starch-based acetone, butanol and ethanol fermentation processes.
Subject: NC_008525:270310 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.