Proteomes · Pediococcus pentosaceus (strain ATCC 25745 / CCUG 21536 / LMG 10740 / 183-1w)
- Proteome IDUP000000773
- StatusOther proteome
- Number of entries
- Taxonomy | StrainPediococcus pentosaceus (strain ATCC 25745 / CCUG 21536 / LMG 10740 / 183-1w) | ATCC 25745 / CCUG 21536 / LMG 10740 / 183-1w
- Genome assembly and annotation
- Genome representationFull
- Pan proteomeThis proteome is part of the Pediococcus acidilactici DSM 20284 pan proteome (FASTA)
- Completeness (CPD)Close to standard (low value)
- BUSCOSingleDuplicatedFragmentedMissingn:402 · lactobacillales_odb10C:99.3% (S:99.3% D:0%) F:0% M:0.7%
Description
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).