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 was isolated in 1989 in North Carolina, USA from a 2-year-old male dog. This organisms causes canine monocytic ehrlichiosis, which is a tick-born disease that causes severe morbidity in domesticated and wild dogs. The brown dog tick, Rhipicephalus sanguineus, transfers the organism from its salivary glands to the animal when feeding. Persistence in the vacuole leads to replication and cell division and eventual release from the cell which leads to further spreading of the bacterium throughout the host. The end result is an increase in platelet count and anemia.