Query: NC_006449:345396 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 is the type strain of C. efficiens isolated by researchers of Ajinomoto food company from soils at Kanagawa, Japan in the late 1980's. The strain can grow and produce glutamate at temperatures above up to 45oC in contrast to C. glutamicum that is only efficient at around 30oC. This feature is very beneficial for industrial applications, because less heat removal is required in fermenters to be used for cultivation of these bacteria. Glutamate-producing bacterium. They may be found as members of the normal microflora of humans, where these bacteria find a suitable niche in virtually every anatomic site. This organism is a recently proposed new species of the genus capable of producing significant quantities of glutamic acid (glutamate), an important enhancer of taste in the food industry. It is currently used commercially to produce glutamate and other amino acids and compounds.