Query: NC_006300:600516 Mannheimia succiniciproducens MBEL55E, complete genome
Lineage: Mannheimia succiniciproducens; Mannheimia; Pasteurellaceae; Pasteurellales; Proteobacteria; Bacteria
General Information: This bacterium was isolated from a bovine rumen. Succinic acid producing bacterium. This bacterium is able to produce a large amount of succinic acid from readily available agricultural byproducts. Succinic acid is an important component in the manufacture of synthetic resins and biodegradable polymers. Mannheimia succiniciproducens can grow on media which includes whey, a byproduct of the cheese industry which is normally discarded, and corn steep liquor (CSL), which is a byproduct of corn starch production. The organism has been able to produce production-level amounts of succinic acid in both batch and continuous cultures in media containing these inexpensive components.
Subject: NC_004567:1066710 Lactobacillus plantarum WCFS1, complete genome
Lineage: Lactobacillus plantarum; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria
General Information: Originally isolated from human saliva. Common gastrointestinal bacterium used in food production. 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 plantarum are commonly isolated from plant material, and the gastrointestinal tract of animals. This organism is used in the production of fermented foods such as saurkraut, kimchi and sourdough bread. This organism is also of interest as a probiotic to maintain and regulate the human intestinal microflora.