Query: NC_007760:535825 Anaeromyxobacter dehalogenans 2CP-C, complete genome
Lineage: Anaeromyxobacter dehalogenans; Anaeromyxobacter; Myxococcaceae; Myxococcales; Proteobacteria; Bacteria
General Information: This strain differs from other isolates based on the combination of its ability to use 2,5-dichlorophenol and its inability to use nitrate as a strong electron acceptor. It can also dechlorinate 2,4-dichlorophenol and 2,4,6-trichlorophenol much faster than other isolates. Can dehalogenate chlorinated phenols. This anaerobic species was originally isolated by enrichment and isolation of single plate-grown colonies, and was the first pure culture of myxobacteria able to grow anaerobically.
Subject: NC_013198:394000 Lactobacillus rhamnosus GG, complete genome
Lineage: Lactobacillus rhamnosus; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria
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.