Query: NC_007722:55558 Erythrobacter litoralis HTCC2594, complete genome Lineage: Erythrobacter litoralis; Erythrobacter; Erythrobacteraceae; Sphingomonadales; Proteobacteria; Bacteria General Information: This strain was collected from the Sargasso Sea at a depth of 10 meters. Phototrophic bacterium. Organisms in this aerobic phototrophic genus are found in marine environments. Members of this group produce bacteriochlorophyll a, which is normally found in anaerobic organisms. One theory to explain this is that the anoxygenic photosynthetic gene cluster was acquired by these organisms via lateral gene transfer. Although they require an organic carbon substrate for growth, they are able to supplement a significant fraction of their metabolic requirements with photosynthetically derviced energy. This species was isolated from a marine cyanobacterial mat. Although they require an organic carbon substrate for growth, they are able to supplement a significant fraction of their metabolic requirements with photosynthetically derviced energy. The presence of the carotenoids bacteriorubixanthinal and erythroxanthin sulfate give this organism a reddish color.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: 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, and other products such as fermented milks, 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 cultivated, created, 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 rhamnosus is used in the manufacture of cheese and other dairy products to aid ripening and enhance flavors. This organism has also been shown to stimulate the immune system and have antibacterial activity against intestinal pathogens, indicating that it may be useful as a probiotic.