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.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: This organism was originally isolated from ticks in a field study on tick-transmitted diseases of small mammals in Canada. Member of the typhus group of Rickettsiales. Members of this genus, like other Rickettsial organisms such as Neorickettsia and Anaplasma, are obligate intracellular pathogens. In both groups, the bacteria are transmitted via an insect, usually a tick, to a host organism where they target endothelial cells and sometimes macrophages. They attach via an adhesin, rickettsial outer membrane protein A, and are internalized where they persist as cytoplasmically free organisms. Rickettsia canadensis was originally thought to be a member of the typhus group of Rickettsiales, however, it is now thought to represent a distict group with the rickettsia.