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_018664:3009166 Clostridium acidurici 9a chromosome, complete genome

Lineage: Gottschalkia acidurici; Gottschalkia; ; Clostridiales; Firmicutes; Bacteria

General Information: Clostridium acidiurici is an obligate anaerobic Gram-positive bacterium that is motile and spore-forming. It can be isolated from almost every soil but can also be found in the intestinal tract of birds. It is able to use purines like uric acid as sole carbon, nitrogen and energy source to build ammonia, carbon dioxide and acetic acid. Unlike most other Clostridia it is a specialist and not able to grow on sugars or different other substrates than purines.