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.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: This bacterium can grow using carbon monoxide as the sole carbon and energy source and the cells contain a well characterized nitrogenase system that is post-translationally modified by ADP-ribosylation. Phototrophic bacterium. This organism is an anoxygenic phototrophic bacterium that does not produce oxygen, but instead produces extracellular elemental sulfur when harvesting light energy. The bacterium lacks the light harvesting complex 2 (LHC2) normally found in photosynthetic bacteria meaning it contains one of the simplest photosynthetic systems studied.