Query: NC_006449:58436 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: Rhodospirillum centenum, also called Rhodocista centenaria, is a nitrogen-fixing photoheterotroph with a complex life cycle. R. centenum is one of the few known thermotolerant purple bacteria species with optimal growth temperature of 44 dgrees C and a maximal growth temperature of 48 degrees C. In liquid media this organism is motile by a single polar flagellum. R. centenum produces lateral flagella to become a swarming cell. Under low nutrient conditions R. centenum forms a desiccation- and UV-resistant cyst. R. centenum can often be cultivated from hot springs such as those found at Yellowstone National Park. R. centenum is emerging as a model organism for genetic and molecular genetic analysis of cyst formation.