Query: NC_005823:1105524 Leptospira interrogans serovar Copenhageni str. Fiocruz L1-130 Lineage: Leptospira interrogans; Leptospira; Leptospiraceae; Spirochaetales; Spirochaetes; Bacteria General Information: This strain was isolated from a patient with severe leptospirosis during an epidemic in 1996. This organism is the causative agent of leptospirosis, a tropical zoonosis transmitted by direct contact with the urine of infected animals. This motile and obligately aerobic organism grows optimally at 28-30 C. Many serovars are adapted for specific mammalian reservoir hosts, which harbor the organisms in their renal tubules and shed them in their urine. Because of the large spectrum of animal species that serve as reservoirs, leptospirosis is considered to be the world's most widespread zoonotic disease.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
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.