Pediococcus pentosaceus ATCC 25745

Pediococcus_pentosaceus
Names Pediococcus pentosaceus ATCC 25745
Accession numbers NC_008525
Background Pediococcus pentosaceus are Gram-positive, facultatively anaerobic, non-motile and non-spore-forming members of the industrially important lactic acid bacteria. Like other lactic acid bacteria, P. pentosaceus are acid tolerant, cannot synthesize porphyrins, and possess a strictly fermentative metabolism with lactic acid as the major metabolic end product. P. pentosaceus can be isolated from a variety of plant materials and bacterial ripened cheeses. This organism is used as an acid producing starter culture in sausage fermentations, cucumber and green bean fermentations, soya milk fermentations, and silage. P. pentosaceus are also a typical component of the adventitious or non-starter microflora of most cheese varieties during ripening. In addition, it has been suggested that this organism may have value as an acid-producing starter culture in the dairy fermentations. Pediococcus divide alternatively in 2 perpendicular planes to form tetrads (adapted from http://genome.jgi-psf.org/pedpe/pedpe.home.html). (EBI Integr8)
Taxonomy
Kingdom:Bacteria
Phylum:Firmicutes
Class:Bacilli
Order:Lactobacillales
Family:Lactobacillaceae
Genus:Pediococcus
Species:pentosaceus
Strain ATCC 25745
Complete Yes
Sequencing centre (23-JUN-2006) US DOE Joint Genome Institute, 2800 Mitchell Drive B100, Walnut Creek, CA 94598-1698, USA
(23-OCT-2006) National Center for Biotechnology Information, NIH, Bethesda, MD 20894, USA
Sequencing quality Level 6: Finished
Sequencing depth NA
Sequencing method NA
Isolation site plants
Isolation country USA
Number of replicons 1
Gram staining properties Positive
Shape Cocci
Mobility No
Flagellar presence No
Number of membranes 1
Oxygen requirements Facultative
Optimal temperature 30.0
Temperature range Mesophilic
Habitat Multiple
Biotic relationship Free living
Host name NA
Cell arrangement Tetrads
Sporulation Nonsporulating
Metabolism NA
Energy source NA
Diseases None
Pathogenicity No