Lactobacillus sakei: Difference between revisions

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==Description and significance==
==Description and significance==
Describe the appearance, habitat, etc. of the organism, and why it is important enough to have its genome sequencedDescribe how and where it was isolated.
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 StatesIt took its name from rice alcohol, or sake, which was the product that it was first described in.
Include a picture or two (with sources) if you can find them.


 
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.
''Bacillus licheniformis'' is a bacterium that is commonly found in soil and bird feathers. Birds that tend to stay on the ground more than the air (i.e. sparrows) and on the water (i.e. ducks) are common carriers of this bacterium; it is mostly found around the bird's chest area and back plumage.
 
''Bacillus licheniformis'' is part of the subtilis group along with ''Bacillus subtilis'' and ''Bacillus pumilus''. These bacteria are commonly known to cause food poisoning and food spoilage. ''Bacillus licheniformis'' also is known for contaminating dairy products. Food borne outbreaks usually involve cases of cooked meats and vegetables, raw milk, and industrially produced baby food contaminated with ''Bacillus licheniformis''.


==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

[Sample reference] Takai, K., Sugai, A., Itoh, T., and Horikoshi, K. "Palaeococcus ferrophilus gen. nov., sp. nov., a barophilic, hyperthermophilic archaeon from a deep-sea hydrothermal vent chimney". International Journal of Systematic and Evolutionary Microbiology. 2000. Volume 50. p. 489-500.

Edited by student of Rachel Larsen and Kit Pogliano