Query: NC_016584:138348 Desulfosporosinus orientis DSM 765 chromosome, complete genome Lineage: Desulfosporosinus orientis; Desulfosporosinus; Peptococcaceae; Clostridiales; Firmicutes; Bacteria General Information: Country: Singapore; Isolation: Soil at pumping station; Temp: Mesophile; Temp: 30C. The genus Desulfotomaculum, which means a sausage (shaped organism) that reduces sulfur compounds, was first described in 1965. Desulfosporosinus orientis is a strictly anaerobic, chemoorganotrophic, Gram-positive bacterium.
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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.