https://microbewiki.kenyon.edu/api.php?action=feedcontributions&user=E2yang&feedformat=atommicrobewiki - User contributions [en]2024-03-28T11:25:06ZUser contributionsMediaWiki 1.39.6https://microbewiki.kenyon.edu/index.php?title=Pediococcus_pentosaceus&diff=18711Pediococcus pentosaceus2007-06-05T18:35:23Z<p>E2yang: </p>
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<div>{{Biorealm Genus}}<br />
<br />
==Classification==<br />
<br />
===Higher order taxa===<br />
<br />
Bacteria; Firmicutes; Bacilli; Lactobacillales; Lactobacillaceae<br />
===Species===<br />
<br />
{|<br />
| height="10" bgcolor="#FFDF95" |<br />
'''NCBI: [http://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?mode=Tree&id=2&lvl=3&lin=f&keep=1&srchmode=1&unlock Taxonomy]'''<br />
|}<br />
<br />
''Pediococcus pentosaceus''<br />
<br />
==Description and significance==<br />
Pediococcus pentosaceus are coccus shaped microbes, Gram-positive, non-motile, non-spore forming, and are categorized as a “lactic acid bacteria” [1]. Pediococcus pentosaceus are categorized as a “lactic acid bacteria” because the end product of its metabolism is lactic acid [5]. Pediococcus pentosaceus like most lactic acid bacteria are anaerobic and ferment sugars. Since the end product of metabolism is a kind of acid, Pediococcus pentosaceus are acid tolerant[1]. They can be found in plant materials, ripened cheese, and a variety of processed meats[4]. Pediococcus pentosaceus is industrially important due to its ability as a starter culture to ferment foods such as various meats, vegetables, and cheeses[6]. <br />
Pediococcus pentosaceus bacteria is being cultured and researched for its ability to produce an antimicrobial agent (bacteriocins) as well its use in food preservation [6]. Pediococcus pentosaceus can be cultured at 350C – 400C but are unable to grow at 500C . Pediococcus pentosaceus are able to grow in pH values between 4.5 and 8.0[1]. The bacteria grows more stably at the more acidic pH range [4]. Pediococcus are unique in that they form tetrads. These tetrads are formed “via cell division in two perpendicular directions in a single plane [1]” <br />
<br />
<br />
==Genome structure==<br />
The genome has been sequenced is made up of 1832387 nucleotides organized in a circular manner [7]. The genome has 1755 protein encoding genes and 72 RNA genes [7]. The genome has a 37.4% GC content. There are three to five resident plasmids[1]. The plasmids give P. pentosaceus the ability to metabolize different compounds. <br />
Pediococcus pentosaceus are related to other lactic acid bacteria. In a comparison of ribosomal proteins Pediococcus pentosaceus are related to Lactobacillus brevis and Lactobacillus plantarum[3].<br />
<br />
<br />
==Cell structure and metabolism==<br />
Pediococcus pentosaceus are Gram-positive microbes that produce energy via fermentation [5]. P. pentosaceus are anaerobic like most lactic acid producing bacteria [5]. Anaerobic microbes do not use oxygen as an electron acceptor for metabolism. Fermentation is the breakdown of ATP to establish a membrane ion gradient. Lactic acid is the by product of anaerobic fermentation for Pediococcus pentosaceus. P. pentosaceus transforms hexose sugars such as glucose [1]. Pediococcus pentosaceus processes “hexose sugars via the Embden-Meyerhof pathway” [1]. The Embden-Meyerhof pathway is also known as glycolysis. Pediococcus pentosaceus are able to process glucose using the enzyme glucose dehydrogenase [2]. Glucose dehydrogenase needs nicotinamide adenine dinucleotide phosphate (NADP) as a cofactor [2]. NADP serves as an electron transporter. <br />
Some lactic acid bacteria are able to degrade proteins as a nitrogen source, but it has not been determined whether or not Pediococcus pentosaceus utilizes this pathway [5]. <br />
<br />
==Ecology==<br />
P. pentosaceus can produce an antimicrobial agent known as bacteriocins [3] “against several species of Lactobacillus, lactococcus, leuconostoc, pediococcus, staphylococcus, enterococcus, bacillus and listeria” [4]. Antimicrobial agents are produced by bacteria to limit the growth of competitors and/or other harmful bacteria. The bacteriocin isolated in Pediococcus pentosaceus was labeled pediocin P. [4]. The end product of fermentation is lactic acid which lowers the environmental pH. <br />
==Pathology==<br />
No known diseases are caused by Pediococcus pentosaceus.<br />
<br />
==Application to Biotechnology==<br />
The bacteriocin produced by Pediococcus pentosaceus can be used to as a food preservative. The bacteriocins only inhibit Gram-positive microbes [4]. Gram-negative bacteria were not inhibited. Pediocin P. inhibited several species of food pathogens such as Listeria monocytogenes which can cause Listeriosis [4]. <br />
==Current Research==<br />
<br />
Most of the current research is associated with Pediococcus pentosaceus application of biotechnology. The plasmids are still being sequenced in order to improve food preservation methods [4]. P. pentosaceus is part of the DOE Joint Genome Institution projects to complete the genome sequence which will use the information to enhance lactic acid production to be used in industry [1]. <br />
Continuing research is still being done to refine Pediococcus pentosaceus as a starter culture for fermentation [6]. In China, scientists are trying to develop a mixed starter culture using P. pentosaceus in order to preserve fresh water silver carp instead of using salt [6]. These starter cultures are a necessary step in processing meats. These scientists want to ferment the freshwater fish in order to reduce salt consumption. Food preservation improvements have been a major focus because of Pediococcus pentosaceus ability to produce bacteriocin. Food fermentation is a low cost method of food preservation.<br />
Pediococcus pentosaceus genome was recently compared to other lactic acid bacteria [3]. It was determined through ribosomal proteins that Pediococcus pentosaceus falls into the family Lactobacillaceae [3]. This research helped create a phylogenetic tree of Lactobacillales [3]. <br />
<br />
==References==<br />
1. Department of Energy Joint Genome Project. 2001-2006 The Regents of the University of California. 01 May 2007.<br />
http://genome.jgi-psf.org/finished_microbes/pedpe/pedpe.home.html<br />
<br />
2. Lee, C., and Dobrogosz, W. “Oxidative Metabolism in Pediococcus pentosaceus.” Journal of Bacteriology. 1965. Volume 90, No. 3 p. 653-660.<br />
<br />
3. Makarova,K., Slesarev,A., Wolf,Y., Sorokin,A., Mirkin,B., Koonin,E., Pavolv,A., Pavlova,N., Karamychev,V., Polouchine,N., Shakhova,V., Grigoriev,I., Lou,Y., Rohksar,D., Lucas,S., Huang,K., Goldstein,D.M., Hawkins,T., Plengvidhya,V., Welker,D., Hughes,J., Goh,Y., Benson,A., Baldwin,K., Lee,J.-H., Diaz-Muniz,I., Dosti,B., Smeianov,V., Wechter,W., Barabote,R., Lorca,G., Altermann,E., Barrangou,R., Ganesan,B., Xie,Y., Rawsthorne,H., Tamir,D., Parker,C., Breidt,F., Broadbent,J., Hutkins,R., O'Sulllivan,D., Steele,J., Unlu,G., Saier,M., Klaenhammer,T., Richardson,P., Kozyavkin,S., Weimer,B. and Mills,D. “Comparative genomics of the lactic acid bacteria”. Proc. Natl. Acad. Sci. U.S.A. 103 (42), 15611-15616 (2006)<br />
<br />
4. Osmanagaoglu, O., Beyatli, Y., and Gunduz, U. “Isolation and Characterization of Pediocin Producing Pediococcus pentosaceus Pep1 from Vacuum-Packed Sausages”. Turkish Journal of Biology. 2001. Volume 25. P. 133-143.<br />
<br />
5. Pritchard, G., and Coolbear, T. “The physiology and biochemistry of the proteolytic system in lactic acid bacteria”. FEMS Microbiology Reviews. 1993. p. 179-206.<br />
<br />
6. Hu, Yongjin, Xia, Wenshui, and Ge,Changrong. “Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages”. World J Microbiol Biotechnol. 7 December 2006. p. 1-11.<br />
<br />
7. Entrez Genome Project. Pediococcus pentosaceus ATCC 25745. 1 May 2007. http://www.ncbi.nlm.nih.gov/sites/entrez?db=genomeprj&cmd=Retrieve&dopt=Overview&list_uids=398<br />
<br />
Edited by Ezra Y. student of [mailto:ralarsen@ucsd.edu Rachel Larsen] and Kit Pogliano</div>E2yanghttps://microbewiki.kenyon.edu/index.php?title=Pediococcus_pentosaceus&diff=14885Pediococcus pentosaceus2007-06-05T00:41:21Z<p>E2yang: Pediococcus pentosaceus page creation</p>
<hr />
<div>Classification<br />
Bacteria; Firmicutes; Bacilli; Lactobacillales; Lactobacillaceae<br />
<br />
Species<br />
Pediococcus pentosaceus<br />
<br />
Description and significance<br />
Pediococcus pentosaceus are coccus shaped microbes, Gram-positive, non-motile, non-spore forming, and are categorized as a “lactic acid bacteria” [1]. Pediococcus pentosaceus are categorized as a “lactic acid bacteria” because the end product of its metabolism is lactic acid [5]. Pediococcus pentosaceus like most lactic acid bacteria are anaerobic and ferment sugars. Since the end product of metabolism is a kind of acid, Pediococcus pentosaceus are acid tolerant[1]. They can be found in plant materials, ripened cheese, and a variety of processed meats[4]. Pediococcus pentosaceus is industrially important due to its ability as a starter culture to ferment foods such as various meats, vegetables, and cheeses[6]. <br />
Pediococcus pentosaceus bacteria is being cultured and researched for its ability to produce an antimicrobial agent (bacteriocins) as well its use in food preservation [6]. Pediococcus pentosaceus can be cultured at 350C – 400C but are unable to grow at 500C . Pediococcus pentosaceus are able to grow in pH values between 4.5 and 8.0[1]. The bacteria grows more stably at the more acidic pH range [4]. Pediococcus are unique in that they form tetrads. These tetrads are formed “via cell division in two perpendicular directions in a single plane [1]” <br />
<br />
Genome structure<br />
The genome has been sequenced is made up of 1832387 nucleotides organized in a circular manner [7]. The genome has 1755 protein encoding genes and 72 RNA genes [7]. The genome has a 37.4% GC content. There are three to five resident plasmids[1]. The plasmids give P. pentosaceus the ability to metabolize different compounds. <br />
Pediococcus pentosaceus are related to other lactic acid bacteria. In a comparison of ribosomal proteins Pediococcus pentosaceus are related to Lactobacillus brevis and Lactobacillus plantarum[3].<br />
<br />
Cell structure and metabolism<br />
Pediococcus pentosaceus are Gram-positive microbes that produce energy via fermentation [5]. P. pentosaceus are anaerobic like most lactic acid producing bacteria [5]. Anaerobic microbes do not use oxygen as an electron acceptor for metabolism. Fermentation is the breakdown of ATP to establish a membrane ion gradient. Lactic acid is the by product of anaerobic fermentation for Pediococcus pentosaceus. P. pentosaceus transforms hexose sugars such as glucose [1]. Pediococcus pentosaceus processes “hexose sugars via the Embden-Meyerhof pathway” [1]. The Embden-Meyerhof pathway is also known as glycolysis. Pediococcus pentosaceus are able to process glucose using the enzyme glucose dehydrogenase [2]. Glucose dehydrogenase needs nicotinamide adenine dinucleotide phosphate (NADP) as a cofactor [2]. NADP serves as an electron transporter. <br />
Some lactic acid bacteria are able to degrade proteins as a nitrogen source, but it has not been determined whether or not Pediococcus pentosaceus utilizes this pathway [5]. <br />
<br />
Ecology<br />
P. pentosaceus can produce an antimicrobial agent known as bacteriocins [3] “against several species of Lactobacillus, lactococcus, leuconostoc, pediococcus, staphylococcus, enterococcus, bacillus and listeria” [4]. Antimicrobial agents are produced by bacteria to limit the growth of competitors and/or other harmful bacteria. The bacteriocin isolated in Pediococcus pentosaceus was labeled pediocin P. [4]. The end product of fermentation is lactic acid which lowers the environmental pH. <br />
<br />
Pathology<br />
No known diseases are caused by Pediococcus pentosaceus.<br />
<br />
Application of Biotechnology<br />
The bacteriocin produced by Pediococcus pentosaceus can be used to as a food preservative. The bacteriocins only inhibit Gram-positive microbes [4]. Gram-negative bacteria were not inhibited. Pediocin P. inhibited several species of food pathogens such as Listeria monocytogenes which can cause Listeriosis [4]. <br />
<br />
Current Research<br />
Most of the current research is associated with Pediococcus pentosaceus application of biotechnology. The plasmids are still being sequenced in order to improve food preservation methods [4]. P. pentosaceus is part of the DOE Joint Genome Institution projects to complete the genome sequence which will use the information to enhance lactic acid production to be used in industry [1]. <br />
Continuing research is still being done to refine Pediococcus pentosaceus as a starter culture for fermentation [6]. In China, scientists are trying to develop a mixed starter culture using P. pentosaceus in order to preserve fresh water silver carp instead of using salt [6]. These starter cultures are a necessary step in processing meats. These scientists want to ferment the freshwater fish in order to reduce salt consumption. Food preservation improvements have been a major focus because of Pediococcus pentosaceus ability to produce bacteriocin. Food fermentation is a low cost method of food preservation.<br />
Pediococcus pentosaceus genome was recently compared to other lactic acid bacteria [3]. It was determined through ribosomal proteins that Pediococcus pentosaceus falls into the family Lactobacillaceae [3]. This research helped create a phylogenetic tree of Lactobacillales [3]. <br />
<br />
<br />
References<br />
<br />
1. Department of Energy Joint Genome Project. 2001-2006 The Regents of the University of California. 01 May 2007.<br />
http://genome.jgi-psf.org/finished_microbes/pedpe/pedpe.home.html<br />
<br />
2. Lee, C., and Dobrogosz, W. “Oxidative Metabolism in Pediococcus pentosaceus.” Journal of Bacteriology. 1965. Volume 90, No. 3 p. 653-660.<br />
<br />
3. Makarova,K., Slesarev,A., Wolf,Y., Sorokin,A., Mirkin,B., Koonin,E., Pavolv,A., Pavlova,N., Karamychev,V., Polouchine,N., Shakhova,V., Grigoriev,I., Lou,Y., Rohksar,D., Lucas,S., Huang,K., Goldstein,D.M., Hawkins,T., Plengvidhya,V., Welker,D., Hughes,J., Goh,Y., Benson,A., Baldwin,K., Lee,J.-H., Diaz-Muniz,I., Dosti,B., Smeianov,V., Wechter,W., Barabote,R., Lorca,G., Altermann,E., Barrangou,R., Ganesan,B., Xie,Y., Rawsthorne,H., Tamir,D., Parker,C., Breidt,F., Broadbent,J., Hutkins,R., O'Sulllivan,D., Steele,J., Unlu,G., Saier,M., Klaenhammer,T., Richardson,P., Kozyavkin,S., Weimer,B. and Mills,D. “Comparative genomics of the lactic acid bacteria”. Proc. Natl. Acad. Sci. U.S.A. 103 (42), 15611-15616 (2006)<br />
<br />
4. Osmanagaoglu, O., Beyatli, Y., and Gunduz, U. “Isolation and Characterization of Pediocin Producing Pediococcus pentosaceus Pep1 from Vacuum-Packed Sausages”. Turkish Journal of Biology. 2001. Volume 25. P. 133-143.<br />
<br />
5. Pritchard, G., and Coolbear, T. “The physiology and biochemistry of the proteolytic system in lactic acid bacteria”. FEMS Microbiology Reviews. 1993. p. 179-206.<br />
<br />
6. Hu, Yongjin, Xia, Wenshui, and Ge,Changrong. “Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages”. World J Microbiol Biotechnol. 7 December 2006. p. 1-11.<br />
<br />
7. Entrez Genome Project. Pediococcus pentosaceus ATCC 25745. 1 May 2007. http://www.ncbi.nlm.nih.gov/sites/entrez?db=genomeprj&cmd=Retrieve&dopt=Overview&list_uids=398</div>E2yang