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StatusReference proteome
Proteome IDiUP000000773
Taxonomy278197 - Pediococcus pentosaceus (strain ATCC 25745 / CCUG 21536 / LMG 10740 / 183-1w)
StrainATCC 25745 / CCUG 21536 / LMG 10740 / 183-1w
Last modifiedFebruary 27, 2018
Genome assembly and annotationi GCA_000014505.1 from ENA/EMBL
Pan proteomei This proteome is part of the Pediococcus pentosaceus (strain ATCC 25745 / CCUG 21536 / LMG 10740 / 183-1w) pan proteome (fasta)

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


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