Query: NC_004193:950000 Oceanobacillus iheyensis HTE831, complete genome Lineage: Oceanobacillus iheyensis; Oceanobacillus; Bacillaceae; Bacillales; Firmicutes; Bacteria General Information: This organism is extremely salt tolerant and alkaliphilic and has a number of hydrogen, sodium and potassium transporters to deal with these extreme environments. This organism was isolated from deep sea mud (1050 m) from the Iheya ridge near Okinawa, Japan in 1998.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: This strain was isolated from Emmental cheese. Starter culture for milk fermentation and flavor development of cheese. 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.