Query: NC_003454:63500 Fusobacterium nucleatum subsp. nucleatum ATCC 25586, complete Lineage: Fusobacterium nucleatum; Fusobacterium; Fusobacteriaceae; Fusobacteriales; Fusobacteria; Bacteria General Information: Normal oral and gastrointestinal bacterium. This genus contains mostly obligately anaerobic bacilli. Many of the isolates are spindle-shaped, or fusiform. This organism belongs to the normal microflora of the human oral and gastrointestinal tracts. It is a very long and slender spindle-shaped bacillus with sharply pointed ends that is characterized by the ability to invade soft tissues. It acts as a bridge between early and late colonizers of the tooth surface, and exerts synergism with other bacteria in mixed infections. It is most frequently associated with periodontal diseases, as well as with some invasive human infections of the head and neck, chest, lung, liver and abdomen, and some anginas. One of the major amino acid and sugar fermentation pathways in Fusobacterium nucleatum produces butyric and acetic acids.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: Lactobacillus gasseri ATCC 33323 is a human isolate and is the type strain. This organism has been shown to have probiotic activities such as production of bacteriocins, macrophage stimulation and adherence to intestinal tissues. Normal gastrointestinal bacterium. 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 gasseri is a rod-shaped, gram-positive anaerobe. Of the lactobacilli, it is the most amenable to DNA introduction and manipulation which should prove useful in the functional genomic analysis of this species. It has been shown to be an effective probiotic in suppressing Helicobacter pylori infections in humans.