Pre_GI: SWBIT SVG BLASTN

Query: NC_008505:36638 Lactococcus lactis subsp. cremoris SK11 plasmid 3, complete

Lineage: Lactococcus lactis; Lactococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain is recognized for the beneficial flavors it produces during cheese production. This subspecies is used to make hard cheeses. Microorganism used in cheese production. This microbe is a member of the lactic acid bacteria and produces lactic acid from sugars. It is found in many environments including plant and animal habitats. Lactococcus lactis is used as a starter culture for the production of cheese products (such as cheddar) and in milk fermentations and, as such, is one of the most important microbes in the food industry. The degradation of casein, acidification by lactic acid, and production of flavor compounds, processes that are caused by the bacteria, contribute to the final product.

Subject: NC_012778:2997 Eubacterium eligens ATCC 27750, complete genome

Lineage: Eubacterium eligens; Eubacterium; Eubacteriaceae; Clostridiales; Firmicutes; Bacteria

General Information: Eubacterium eligens ATCC 27750 is part of the normal human gut flora. This genus has been isolated as normal flora from feces, rumen, and periodontal tissue. Eubacterium spp. are thought to play a beneficial role in maintaining the normal ecology of the large intestine, in part by producing chemicals like butyric acid which act to inhibit the growth of other bacteria. These organisms are occasionally isolated from wounds and abscesses and may be an opportunistic pathogen. This genus has also been isolated from sewage and soil.