Query: NC_008043:167108 Silicibacter sp. TM1040 mega plasmid, complete sequence Lineage: Ruegeria; Ruegeria; Rhodobacteraceae; Rhodobacterales; Proteobacteria; Bacteria General Information: This strain was isolated from a culture of the dinoflagellate Pfiesteria piscicida CCMP1830 which has been implicated in many large scale algal blooms resulting in increased mortality in fish. The bacteria are attached to the surface of the dinoflagellate and in some ways allow the dinoflagellate to grow as those lacking the bacteria die off. The bacterium also chemotaxes towards the dinoflagellate product DMSP (dimethylsulfoniopropionate) and metabolizes it. DMSP is a major source of sulfur in marine ecosystems and plays a role in the sulfur biogeochemical cycle. The implication is a tight association between these important dinoflagellates and this marine bacterium.
- 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.