n1_4mer:GRV/n1_4mer:RV = (Global Relative Variance of OU patterns) / (Local Relative Variance of OU patterns)
n0_4mer:D = Distance between local and global OU patterns
n0_4mer:PS = Distance between 2 strands of same DNA molecule
Selected loci indicated by large D, increased GRV associated with decreased RV and moderate increase in PS
NC_015975: Lactobacillus ruminis ATCC 27782 chromosome, complete genome
NCBI: NC_015975
Host Lineage: Lactobacillus ruminis; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria
General Information: This organism was isolated from bovine rumen. 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.