Query: NC_006448:5046 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.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: Chloroherpeton thalassium is a non-filamentous, flexing and gliding green sulfur bacterium isolated from marine sources off the North East coast of the USA in the 1980s. This organism is the most distant member of the green sulfur bacteria and is commonly found in aquatic microbial mats. Chloroherpeton thalassium is distinct from the other green sulfur bacteria in that it grows as a filamentous rod and is capable of gliding motility. Chloroherpeton thalassium is a photolithotroph, obtaining energy by anoxygenic photosynthesis using sulfide or sulfur as the electron donor. The photosynthetic apparatus consist of membrane-bound iron/sulfur reaction center associated with a light absorbing organelle, the chlorosome.