Pre_GI: BLASTP Hits

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Query: NC_008505:36638:61058 Lactococcus lactis subsp. cremoris SK11 plasmid 3, complete

Start: 61058, End: 61390, Length: 333

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_020450:875757:8913718913718943582988Lactococcus lactis subsp. lactis IO-1 DNA, complete genometype I restriction enzyme R protein1e-43175
NC_017068:1143515:1186826118682611898583033Selenomonas ruminantium subsp. lactilytica TAM6421, completeputative type I restriction-modification system R subunit1e-0652