Some Help

Query: NC_009004:25988:39569 Lactococcus lactis subsp. cremoris MG1363, complete genome

Start: 39569, End: 39754, Length: 186

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

General Information: 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.

Search Results with any or all of these Fields

Host Accession, e.g. NC_0123..Host Description, e.g. Clostri...
Host Lineage, e.g. archae, Proteo, Firmi...
Host Information, e.g. soil, Thermo, Russia

SubjectStartEndLengthSubject Host DescriptionCDS descriptionE-valueBit score
NC_008021:531730:535035535035535241207Streptococcus pyogenes MGAS9429, complete genomephage protein2e-0961.2
NC_008024:548165:551470551470551676207Streptococcus pyogenes MGAS10750, complete genomephage protein2e-0961.2
NC_013199:845000:853559853559853774216Lactobacillus rhamnosus Lc 705, complete genomephage protein, DNA-binding protein8e-0855.8
NC_010999:1245239:126171112617111261923213Lactobacillus casei, complete genomePutative uncharacterized protein1e-0651.6