Query: NC_002932:296557 Chlorobium tepidum TLS, complete genome Lineage: Chlorobaculum tepidum; Chlorobaculum; Chlorobiaceae; Chlorobiales; Chlorobi; Bacteria General Information: This green-sulfur bacterium is a thermophile and was isolated from a New Zealand high-sulfide hot spring. Photosynthetic thermophile. Chlorobium tepidum is a member of the green-sulfur bacteria. It has been suggested that the green-sulfur bacteria were among the first photosynthetic organisms since they are anaerobically photosynthetic and may have arisen early in the Earth's history when there was a limited amount of oxygen present. This organism utilizes a novel photosynthetic system, and harvests light energy using an unusual organelle, the chlorosome, which contains an aggregate of light-harvesting centers surrounded by a protein-stabilized galactolipid monolayer that lies at the inner surface of the cytoplasmic membrane. Unlike many other photosynthetic organisms, the green-sulfur bacteria do not produce oxygen and tolerate only low levels of the molecule. This organism also fixes carbon dioxide via a reverse tricarboxylic acid cycle, using electrons derived from hydrogen or reduced sulfur to drive the reaction, instead of via the Calvin cycle like many other photosynthetic organisms.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: This strain is a human isolate from the Nestle strain collection that has been studied for immunomodulation as well as pathogen inhibition. Probiotic microorganism. 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 johnsonii is found in the human gut. It is a member of the acidophilus group of intestinal lactobacilli that has been extensively studied for their "probiotic" activities.