Query: NC_006449:5046 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 can suppress the diseases caused by Rhizoctonia solani and Pythium ultimum which affect cotton plants. The production of a number of antibiotics (pyrrolnitrin, pyoluteorin, and 2,4-diacetylphloroglucinol) as well as the production of siderophores (which may affect the ability of competing organisms to obtain environmental iron) by this strain can inhibit phytopathogen growth such as the above-mentioned fungi. The genome of this organism contains a number of genes, estimated at 5.7 % of the chromosome, that encode proteins that are involved in secondary metabolism. A large number of repeat elements (REP) are also found in the genome in greater numbers than in related Pseudomonas spp.