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Query: NC_008526:506263:519343 Lactobacillus casei ATCC 334, complete genome

Start: 519343, End: 520173, Length: 831

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_008526:1924761:1929688192968819308361149Lactobacillus casei ATCC 334, complete genomehypothetical protein2e-41169
NC_014136:1879049:1895358189535818965751218Leuconostoc kimchii IMSNU11154 chromosome, complete genomehypothetical protein4e-34145
NC_013199:845000:8609848609848622011218Lactobacillus rhamnosus Lc 705, complete genomephage protein7e-152536
NC_013198:1095591:1120894112089411220421149Lactobacillus rhamnosus GG, complete genomephage protein2e-40166
NC_010999:561914:576278576278577108831Lactobacillus casei, complete genomePutative uncharacterized protein8e-164575