Pediococcus inopinatus

General Information

Pediococcus inopinatus is a fascinating microorganism belonging to the lactic acid bacteria group, which is known for its role in fermentation processes. One of the key characteristics of P. inopinatus is its ability to produce lactic acid as a major metabolic end product, which makes it valuable in the food and beverage industry, particularly in the fermentation of dairy products, vegetables, and beverages like beer and wine. What makes P. inopinatus particularly interesting is its unique tolerance to acidic environments. This trait allows it to thrive in conditions that are inhibitory to many other bacteria, making it a robust candidate for industrial applications where maintaining a low pH is crucial. Additionally, P. inopinatus has been studied for its probiotic potential. Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. The ability of P. inopinatus to survive the harsh conditions of the gastrointestinal tract and its potential to positively influence gut health make it a subject of ongoing research in the field of functional foods and nutraceuticals. From a genetic perspective, P. inopinatus possesses a relatively small genome, which has been sequenced to better understand its metabolic pathways and stress response mechanisms. This genetic information is invaluable for biotechnological applications, including the development of genetically engineered strains with enhanced properties for specific industrial processes. In summary, Pediococcus inopinatus is a microorganism of significant interest due to its acid tolerance, probiotic potential, and industrial applicability in fermentation processes. Its unique characteristics continue to make it a valuable subject of research in both food science and microbiology.

Pediococcus inopinatus is a fascinating species of lactic acid bacteria that belongs to the genus Pediococcus. This organism is particularly interesting due to its ability to ferment a wide range of carbohydrates, which makes it valuable in various food and beverage applications, especially in the production of fermented foods like pickles and certain types of beer. Its fermentation process contributes to the development of unique flavors and preservation of food products, highlighting its role in food microbiology. One of the unique characteristics of Pediococcus inopinatus is its resilience in acidic environments, which allows it to thrive in conditions that would inhibit many other microorganisms. This trait not only enhances its utility in food preservation but also makes it a subject of interest in studies related to food safety and spoilage prevention. Moreover, Pediococcus inopinatus has been studied for its potential probiotic properties. Research indicates that certain strains may contribute positively to gut health, making it a candidate for further exploration in the field of functional foods and dietary supplements. The organism's ability to produce bacteriocins—antimicrobial peptides—adds another layer of intrigue, as these compounds can inhibit the growth of pathogenic bacteria, thus offering potential health benefits. In summary, Pediococcus inopinatus stands out not only for its practical applications in food fermentation but also for its potential health benefits and contributions to food safety, making it a valuable organism for ongoing research in microbiology and food science.

Taxonomy

Superkingdom: Bacteria

Phylum: Bacillota

Class: Bacilli

Order: Lactobacillales

Family: Lactobacillaceae

Genus: Pediococcus

Species: Pediococcus inopinatus

NCBI ID

114090

Genome Info

FTP Path:
ftp.ncbi.nlm.nih.gov/genomes/all/GCF/034/049/535/GCF_034049535.1_ASM3404953v1

File for sequence-based predictions:
GCF_034049535.1_ASM3404953v1_genomic.fasta

Descriptions

Clinical Implications and Relevance

Source: gpt-4o-mini-2024-07-18

The organism Pediococcus inopinatus is a lactic acid bacterium that has garnered attention for its potential role in human health and disease. While primarily known for its use in food fermentation, particularly in the production of fermented vegetables and dairy products, its clinical implications are becoming increasingly recognized. Pediococcus inopinatus has been associated with infections in immunocompromised patients, particularly those with underlying conditions such as diabetes or cancer. These infections can manifest as bacteremia or endocarditis, highlighting the organism's potential pathogenicity in vulnerable populations. In terms of antimicrobial resistance, there is limited data available, but like many lactic acid bacteria, it may possess intrinsic resistance to certain antibiotics, which can complicate treatment options in infected individuals. The organism's ability to form biofilms may also contribute to its persistence in clinical settings, making it a concern in nosocomial infections. On a more positive note, Pediococcus inopinatus is being explored for its potential as a probiotic. Its ability to produce lactic acid can help in maintaining gut health and may play a role in immune modulation. Research is ongoing to better understand its mechanisms of action and potential therapeutic applications. Overall, while Pediococcus inopinatus is primarily recognized for its role in food microbiology, its implications in human health, particularly in pathogenicity and probiotic potential, warrant further investigation to fully elucidate its clinical relevance.

Habitat and Ecological Niches

Source: gpt-4o-mini-2024-07-18

Pediococcus inopinatus is a species of lactic acid bacteria commonly found in various fermented food products and microbial ecosystems. This microorganism thrives in environments characterized by high sugar concentrations and low pH levels, making it particularly well-suited for food fermentation processes. Its primary habitats include dairy products, vegetable ferments, and meat products, where it plays a crucial role in the fermentation process by converting sugars into lactic acid, thereby enhancing flavor and preserving food. In these environments, Pediococcus inopinatus often engages in symbiotic relationships with other microorganisms, contributing to the overall microbial diversity and stability of the ecosystem. It can also inhibit the growth of spoilage organisms and pathogens through the production of lactic acid and other antimicrobial compounds, showcasing its importance in food safety and preservation. Additionally, this bacterium exhibits remarkable environmental adaptability, allowing it to survive in varying conditions, such as fluctuating temperatures and pH levels, which are common in natural fermentation processes. Its ability to thrive in these specific niches underscores its significance in both ecological and industrial contexts, particularly in the production of fermented foods that are staples in many cultures around the world.

Industrial Application

Source: gpt-4o-mini-2024-07-18

The microorganism Pediococcus inopinatus has shown significant potential in various industrial applications. One of the primary areas of interest is in biotechnology, where Pediococcus inopinatus is utilized in the fermentation process, particularly in the production of fermented foods and beverages. This organism is known for its ability to produce lactic acid, which is crucial in the preservation and flavor enhancement of products such as pickles, sauerkraut, and certain dairy products. In the realm of waste management, Pediococcus inopinatus can play a role in the biodegradation of organic waste. Its metabolic pathways allow it to break down complex organic materials, contributing to the reduction of waste in landfills and improving composting processes. Furthermore, there is growing interest in the use of Pediococcus inopinatus in biofuel production. The organism's ability to ferment sugars into ethanol can be harnessed in the production of biofuels, providing a renewable energy source while also reducing reliance on fossil fuels. In pharmaceutical development, Pediococcus inopinatus has potential applications in the production of probiotics. Its probiotic properties can enhance gut health and are being explored for their benefits in various health-related products. Overall, Pediococcus inopinatus demonstrates versatility across multiple industries, particularly in fermentation, biodegradation, and enzyme production, making it a valuable microorganism for future industrial applications.

Phenotypes and Predictions

The table shows the phenotypes and predictions. Cell colors indicate the class of the value. When literature-based data is available, a checkmark (✓) indicates a correct prediction, while an ✗ indicates an incorrect prediction.

Literature-based phenotypes: 8

LLM predicted phenotypes: 5

Phenotype	High-quality annotation	google/gemini-flash-1.5	google/gemma-7b-it	mistralai/mixtral-8x7b-instruct:nitro	meta-llama/llama-3-8b-instruct:nitro	perplexity/llama-3-sonar-small-32k-chat	openchat/openchat-7b	anthropic/claude-3.5-sonnet	microsoft/phi-3-mini-128k-instruct	anthropic/claude-3-haiku:beta	google/gemini-pro	google/gemini-pro	mistralai/mistral-7b-instruct	mistralai/mistral-7b-instruct	meta-llama/llama-3-70b-instruct:nitro	meta-llama/llama-3-70b-instruct:nitro	openai/gpt-3.5-turbo-0125	openai/gpt-3.5-turbo-0125	google/palm-2-chat-bison-32k	google/palm-2-chat-bison-32k	microsoft/wizardlm-2-8x22b	microsoft/wizardlm-2-8x22b	openai/gpt-4	openai/gpt-4	openai/gpt-4o	openai/gpt-4o	google/gemini-pro-1.5	google/gemini-pro-1.5
Motility	FALSE	false ✓	true ✗	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓
Gram staining	gram stain positive	gram stain positive ✓	gram stain negative ✗	gram stain positive ✓	gram stain positive ✓	gram stain positive ✓	gram stain positive ✓	gram stain positive ✓	gram stain positive ✓	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓
Aerophilicity	aerobic	facultatively anaerobic ✗	N/A	facultatively anaerobic ✗	aerotolerant ✗	N/A	N/A	N/A	N/A	N/A	facultatively anaerobic ✗	facultatively anaerobic ✗	facultatively anaerobic ✗	facultatively anaerobic ✗	facultatively anaerobic ✗	facultatively anaerobic ✗	facultatively anaerobic ✗	facultatively anaerobic ✗	facultatively anaerobic ✗	facultatively anaerobic ✗	aerotolerant ✗	aerotolerant ✗	N/A	N/A	N/A	N/A	N/A	N/A
Extreme environment tolerance	FALSE	true ✗	true ✗	true ✗	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	true ✗	true ✗
Biofilm formation	N/A	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true
Animal pathogenicity	N/A	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	true	true	false	false	false	false	false	false
Biosafety level	biosafety level 1	biosafety level 1 ✓	biosafety level 2 ✗	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 2 ✗	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓
Health association	N/A	true	true	true	true	true	true	true	false	true	true	true	true	true	true	true	false	false	false	false	true	true	false	false	true	true	true	true
Host association	N/A	true	false	true	true	true	false	true	false	false	true	true	true	true	true	true	false	false	false	false	true	true	false	false	false	false	true	true
Plant pathogenicity	FALSE	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	true ✗	true ✗
Spore formation	FALSE	false ✓	false ✓	true ✗	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓
Hemolysis	beta	gamma ✗	alpha ✗	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A
Cell shape	N/A	coccus	bacillus	coccus	coccus	coccus	coccus	coccus	coccus	coccus	coccus	coccus	coccus	coccus	coccus	coccus	coccus	coccus	coccus	coccus	coccus	coccus	coccus	coccus	coccus	coccus	coccus	coccus

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