Pre_GI: BLASTP Hits

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Query: NC_008505:36638:43629 Lactococcus lactis subsp. cremoris SK11 plasmid 3, complete

Start: 43629, End: 43991, Length: 363

Host Lineage: Lactococcus lactis; Lactococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain is recognized for the beneficial flavors it produces during cheese production. This subspecies is used to make hard cheeses. Microorganism used in cheese production. This microbe is a member of the lactic acid bacteria and produces lactic acid from sugars. It is found in many environments including plant and animal habitats. Lactococcus lactis is used as a starter culture for the production of cheese products (such as cheddar) and in milk fermentations and, as such, is one of the most important microbes in the food industry. The degradation of casein, acidification by lactic acid, and production of flavor compounds, processes that are caused by the bacteria, contribute to the final product.




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SubjectStartEndLengthSubject Host DescriptionCDS descriptionE-valueBit score
NC_009004:2207148:222457522245752224889315Lactococcus lactis subsp. cremoris MG1363, complete genomehypothetical phage protein2e-27121
NC_014334:37040:535205352053840321Lactobacillus casei str. Zhang chromosome, complete genomehypothetical protein5e-25112
NC_014334:2696000:271053727105372710881345Lactobacillus casei str. Zhang chromosome, complete genomehypothetical protein8e-24108
NC_013656:2505783:250937525093752509701327Lactococcus lactis subsp. lactis KF147, complete genomephage protein2e-28124