Lactobacillus sakei: Difference between revisions
| Line 18: | Line 18: | ||
==Description and significance== | ==Description and significance== | ||
Lactobacillus sakei is a gram-positive anaerobic bacterium commonly found living on fresh meat and fish. This bacterium provides valuable uses in fermentation of meat products as well as exhibits properties that allow for better preservation and storage of fresh meats and fish. It is the predominant bacteria used for meat fermentation in Europe, whereas Pediococcus pentosaceus tends to be widely used in the United States. It took its name from rice alcohol, or sake, which was the product that it was first described in. | |||
Sequencing Lactobacillus sakei’s genome was important in examining why this bacterium is so well adapted to meat. A team of INRA researchers was indeed able to determine its genome and found that its effectiveness in fermentation and food storage is indicative of its ability to sustain life even under challenging environmental conditions, its ability to produce toxics to kill other bacteria, and its capability to use nutrients in meat for self growth. | |||
==Genome structure== | ==Genome structure== | ||
Revision as of 18:46, 1 May 2007
A Microbial Biorealm page on the genus Lactobacillus sakei
Classification
Bacteria
Higher order taxa
Bacteria; Firmicutes; Lactobacillales; Lactobacillaceae; Lactobacillus
Genus
Lactobacillus
|
NCBI: Taxonomy |
Description and significance
Lactobacillus sakei is a gram-positive anaerobic bacterium commonly found living on fresh meat and fish. This bacterium provides valuable uses in fermentation of meat products as well as exhibits properties that allow for better preservation and storage of fresh meats and fish. It is the predominant bacteria used for meat fermentation in Europe, whereas Pediococcus pentosaceus tends to be widely used in the United States. It took its name from rice alcohol, or sake, which was the product that it was first described in.
Sequencing Lactobacillus sakei’s genome was important in examining why this bacterium is so well adapted to meat. A team of INRA researchers was indeed able to determine its genome and found that its effectiveness in fermentation and food storage is indicative of its ability to sustain life even under challenging environmental conditions, its ability to produce toxics to kill other bacteria, and its capability to use nutrients in meat for self growth.
Genome structure
Describe the size and content of the genome. How many chromosomes? Circular or linear? Other interesting features? What is known about its sequence? Does it have any plasmids? Are they important to the organism's lifestyle?
Bacillus Licheniformis is a Gram positive, thermophillic bacterium. Its optimal growth temperature is 50°C, but it can also survive at much higher temperatures. Its optimal temperature for
Cell structure and metabolism
Describe any interesting features and/or cell structures; how it gains energy; what important molecules it produces.
Ecology
Describe any interactions with other organisms (included eukaryotes), contributions to the environment, effect on environment, etc.
Pathology
How does this organism cause disease? Human, animal, plant hosts? Virulence factors, as well as patient symptoms.
Application to Biotechnology
Does this organism produce any useful compounds or enzymes? What are they and how are they used?
Current Research
Enter summaries of the most recent research here--at least three required
References
Edited by student of Rachel Larsen and Kit Pogliano
