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Query: NC_008526:506263:513270 Lactobacillus casei ATCC 334, complete genome

Start: 513270, End: 513692, Length: 423

Host Lineage: Lactobacillus casei; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain was isolated from Emmental cheese. Starter culture for milk fermentation and flavor development of cheese. They are commonly found in the oral, vaginal, and intestinal regions of many animals. They are important industrial microbes that contribute to the production of cheese, yogurt, fermented milks, and other products, all stemming from the production of lactic acid, which inhibits the growth of other organisms as well as lowering the pH of the food product. Industrial production requires the use of starter cultures, which are carefully created, cultivated, and maintained, which produce specific end products during fermentation that impart flavor to the final product, as well as contributing important metabolic reactions, such as the breakdown of milk proteins during cheese production. The end product of fermentation, lactic acid, is also being used as a starter molecule for complex organic molecule syntheses. Lactobacillus casei is used as a starter culture during milk fermentation and for the flavor development of certain bacterial-ripened cheeses.

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SubjectStartEndLengthSubject Host DescriptionCDS descriptionE-valueBit score
NC_010999:561914:570205570205570627423Lactobacillus casei, complete genomePutative uncharacterized protein3e-58223
NC_002737:533291:535756535756536178423Streptococcus pyogenes M1 GAS, complete genomehypothetical protein7e-1579.3
NC_007929:293709:301016301016301432417Lactobacillus salivarius subsp. salivarius UCC118, complete genomeReplication terminator protein, phage associated5e-1166.6
NC_012491:3736167:375844437584443758815372Brevibacillus brevis NBRC 100599, complete genomehypothetical protein1e-0962
NC_014319:1613611:163769016376901638109420Leuconostoc gasicomitatum LMG 18811, complete genomehypothetical protein1e-0858.2