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 strain is a marine gamma-proteobacterium that was isolated from decaying Spartina alterniflora, a salt marsh cord grass, in the Chesapeake Bay, USA. Saccharophagus degradans 2-40 has been used to produce ethanol from plant material and may be useful for the production bioethanol. Bacterium able to degrade complex carbohydrates. Saccharophagus degradans is capable of degrading insoluble complex carbohydrates through the collective action of enzyme complexes found on its cell surfaces, utilizing the degradation products as a carbon source. This organism may be useful in bioremediation. The degradative enzymes this organism produces are typically exoenzymes that are collected and organized into large surface complexes termed cellulosomes.