Query: NC_008048:2838769 Sphingopyxis alaskensis RB2256, complete genome Lineage: Sphingopyxis alaskensis; Sphingopyxis; Sphingomonadaceae; Sphingomonadales; Proteobacteria; Bacteria General Information: Isolated from Resurrection Bay in the Gulf of Alaska. It is a model oligotrophic organism and forms a very small cell size. his genus was created from the Sphingomonas genus on the basis of phylogenetic, phenotypic, and chemotaxonomic characteristics. Sphingopyxis alaskensis is one of the most numerically abundant microbes found in oligotrophic marine waters and is an important contributor of biomass.
- 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.