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Query: NC_014334:1775781:1781273 Lactobacillus casei str. Zhang chromosome, complete genome

Start: 1781273, End: 1781833, Length: 561

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

General Information: Lactobacillus casei str. Zhang was isolated from traditional home-made koumiss (fermented mare's milk) in Inner Mongolia, China. This strain has the potential probiotic properties such as high resistance to acidic pH and bile salt. 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_008526:1822000:182471918247191825243525Lactobacillus casei ATCC 334, complete genomehypothetical protein3e-96350
NC_010999:1979989:198548119854811986005525Lactobacillus casei, complete genomePutative uncharacterized protein3e-96350
NC_013198:1921500:192500819250081925532525Lactobacillus rhamnosus GG, complete genomehypothetical protein1e-73275
NC_013199:1886271:189120718912071891731525Lactobacillus rhamnosus Lc 705, complete genomehypothetical protein1e-73275