Query: NC_008576:3812500 Magnetococcus sp. MC-1, complete genome
Lineage: Magnetococcus marinus; Magnetococcus; Magnetococcaceae; Magnetococcales; Proteobacteria; Bacteria
General Information: This magnetotactic bacterium was isolated from water from the Pettaquamscutt Estuary, in Rhode Island, USA. Migration is towards the anoxic/oxic interface which in the case of Magnetococcus sp. MC-1 is in a polar direction. The genome sequence of this organism will provide information on the production and regulation of the proteins involved in the magnetosome.
Subject: NC_010999:880878 Lactobacillus casei, complete genome
Lineage: Lactobacillus casei; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria
General Information: Lactobacillus casei BL23 is a probiotic strain that was originally isolated from cheese. Starter culture for milk fermentation and flavor development of cheese. 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.