Query: NC_006449:121462 Streptococcus thermophilus CNRZ1066, complete genome Lineage: Streptococcus thermophilus; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria General Information: This strain was isolated from yogurt in France. 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 (OY-M) is derived from a wild-type disease-causing strain (OY-W; onions yellow disease) which was isolated in Saga Prefecture, Japan, in 1982, and shows mild symptoms and does not cause stunting nor phloem hyperplasia (excessive increase in number of cells). Plant pathogenic bacterium. Phytoplasmas inhabit phloem (food-conducting vascular tissue) sieve elements of plants where they cause a variety of diseases. There is great interest in sequencing these organisms since they are currently unculturable and examination of the genome may lead to methods to deal with the diseases they cause including the development of antimicrobial agents. There is great interest in sequencing these organisms since they are currently unculturable and examination of the genome may lead to methods to deal with the diseases they cause including the development of antimicrobial agents.