Query: NC_006448:1604627 Streptococcus thermophilus LMG 18311, complete genome Lineage: Streptococcus thermophilus; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria General Information: This strain was isolated from commercial yogurt in 1974 in the United Kingdom. Lactic acid producing bacterium used in cheese and yogert production. Streptococci are Gram-positive, nonmotile, nonsporeforming, catalase-negative cocci that occur in pairs or chains. Members of this genus vary widely in pathogenic potential. Most streptococci are facultative anaerobes, and some are obligate anaerobes. Serologic grouping is based on antigenic differences in cell wall carbohydrates, in cell wall pili-associated protein, and in the polysaccharide capsule in group B streptococci. This organism is a lactic acid bacteria often used as a starter culture for fermented dairy products including yogurt and cheese.
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General Information: This organism was originally identified as Pyrococcus sp. strain KOD1. It was isolated from a solfatara on Kodakara Island, Japan. Hyperthermophilic archeon. This genus is a member of the order Thermococcales in the Euryarchaeota. Thermococcus sp. are the most commonly isolated hyperthermophilic organisms and are often isolated from marine hydrothermal vents and terrestrial hot sulfur springs. Elemental sulfur is either required for, or stimulates, growth. These obligate heterotrophs can ferment a variety of organic compounds, including peptides, amino acids, and sugars in the absence of sulfur. Thermococcus kodakaraensis is a hyperthermophilic archeon. Proteins from this organism have been extensively studied to find thermostable enzymes for industrial and biotechnological applications.