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Query: NC_006448:59654:72329 Streptococcus thermophilus LMG 18311, complete genome

Start: 72329, End: 72409, Length: 81

Host Lineage: Streptococcus thermophilus; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain was isolated from commercial yogurt in 1974 in the United Kingdom. Lactic acid producing bacterium used in cheese and yogert production. Streptococci are Gram-positive, nonmotile, nonsporeforming, catalase-negative cocci that occur in pairs or chains. Members of this genus vary widely in pathogenic potential. Most streptococci are facultative anaerobes, and some are obligate anaerobes. Serologic grouping is based on antigenic differences in cell wall carbohydrates, in cell wall pili-associated protein, and in the polysaccharide capsule in group B streptococci. This organism is a lactic acid bacteria often used as a starter culture for fermented dairy products including yogurt and cheese.

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SubjectStartEndLengthSubject Host DescriptionCDS descriptionE-valueBit score
NC_015760:61345:74004740047408481Streptococcus salivarius CCHSS3, complete genometRNA-Tyr5e-0753.1
NC_009004:2477220:25000152500015250009581Lactococcus lactis subsp. cremoris MG1363, complete genometRNA-Tyr5e-0753.1
NC_006449:58436:71112711127119281Streptococcus thermophilus CNRZ1066, complete genometRNA-Tyr5e-0753.1