Query: NC_007168:16431 Staphylococcus haemolyticus JCSC1435, complete genome Lineage: Staphylococcus haemolyticus; Staphylococcus; Staphylococcaceae; Bacillales; Firmicutes; Bacteria General Information: Staphylococcus haemolyticus JCSC1435 was isolated from a Japanese inpatient at Juntendo Hospital, Tokyo, in 2000. This strain is a highly resistant strain which has been shown to generate spontaneous antibiotic sensitive mutants. Causes opportunistic infections in humans. Staphylcocci are generally found inhabiting the skin and mucous membranes of mammals and birds. Some members of this genus can be found as human commensals and these are generally believed to have the greatest pathogenic potential in opportunistic infections. Staphylococcus haemolyticus was originally isolated from human skin and traditionally considered to be a nonpathogenic commensal. Recently this organism has been recognized as a pathogen in animals and humans. It is known to be involved in opportunistic infections associated with the implantation of foreign bodies, paticularly in those with compromised immune systems. Resistance to multiple antibiotics has been observed in clinical isolates and it is possible S. haemolyticus could serve a donor or resistance genes to other more virulent staphlococci.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: Lactobacillus casei str. Zhang was isolated from traditional home-made koumiss (fermented mare's milk) in Inner Mongolia, China. This strain has the potential probiotic properties such as high resistance to acidic pH and bile salt. They are commonly found in the oral, vaginal, and intestinal regions of many animals. They are important industrial microbes that contribute to the production of cheese, yogurt, fermented milks, and other products, all stemming from the production of lactic acid, which inhibits the growth of other organisms as well as lowering the pH of the food product. Industrial production requires the use of starter cultures, which are carefully created, cultivated, and maintained, which produce specific end products during fermentation that impart flavor to the final product, as well as contributing important metabolic reactions, such as the breakdown of milk proteins during cheese production. The end product of fermentation, lactic acid, is also being used as a starter molecule for complex organic molecule syntheses. Lactobacillus casei is used as a starter culture during milk fermentation and for the flavor development of certain bacterial-ripened cheeses.