Query: NC_008358:2808299 Hyphomonas neptunium ATCC 15444, complete genome Lineage: Hyphomonas neptunium; Hyphomonas; Hyphomonadaceae; Rhodobacterales; Proteobacteria; Bacteria General Information: Marine member of dimorphic prosthecate bacteria. This organism is also known as Hyphomicrobium neptunium. It has a biphasic life style, which consists of a motile phase of flagellated swarmer cells, and a cessile phase in which a long prosthecate is produced at one end of the bacteria through which budding cells emerge. Newly budded cells in turn produce flagella and go through a motile phase and the cycle continues. These organisms can colonize the surfaces of marine environments which enables additional species to colonize at later stages. This organism may be of use in treatment of water as they attach to a solid surface and are capable of degradation of a number of pollutants including aromatic hydrocarbons, dimethyl sulfoxide and methyl chloride.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: Lactic acid bacterium used in fermentation. 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. This organism is used as a starter culture for various types of beer, sourdough, and silage fermentation.