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Query: NC_008526:506263:520188 Lactobacillus casei ATCC 334, complete genome

Start: 520188, End: 520466, Length: 279

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_010999:561914:577102577102577401300Lactobacillus casei, complete genomePutative uncharacterized protein8e-50195
NC_013199:845000:8609848609848622011218Lactobacillus rhamnosus Lc 705, complete genomephage protein1e-49194
NC_014136:1879049:1895358189535818965751218Leuconostoc kimchii IMSNU11154 chromosome, complete genomehypothetical protein9e-1785.5