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Query: NC_013198:1921500:1925008 Lactobacillus rhamnosus GG, complete genome

Start: 1925008, End: 1925532, Length: 525

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

General Information: 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, and other products such as fermented milks, 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 cultivated, created, 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 rhamnosus is used in the manufacture of cheese and other dairy products to aid ripening and enhance flavors. This organism has also been shown to stimulate the immune system and have antibacterial activity against intestinal pathogens, indicating that it may be useful as a probiotic.

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SubjectStartEndLengthSubject Host DescriptionCDS descriptionE-valueBit score
NC_013199:1886271:189120718912071891731525Lactobacillus rhamnosus Lc 705, complete genomehypothetical protein2e-85313
NC_014334:1775781:178127317812731781833561Lactobacillus casei str. Zhang chromosome, complete genomehypothetical protein2e-64244
NC_008526:1822000:182471918247191825243525Lactobacillus casei ATCC 334, complete genomehypothetical protein2e-64244
NC_010999:1979989:198548119854811986005525Lactobacillus casei, complete genomePutative uncharacterized protein2e-64244