Query: NC_009004:2207148 Lactococcus lactis subsp. cremoris MG1363, complete genome
Lineage: Lactococcus lactis; Lactococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria
General Information: 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_010380:254088 Streptococcus pneumoniae Hungary19A-6, complete genome
Lineage: Streptococcus pneumoniae; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria
General Information: Streptococcus pneumoniae Hungary19A-6 is a penicillin resistant strain. This organism is a member of the normal human nasopharyngeal flora. There are more than 85 different antigenic types of S. pneumoniae, which are classified based on their capsule antigens. This organism is also the most common cause of sinusitis, acute bacterial otitis media, and conjunctivitis beyond early childhood. S. pneumoniae is also known to cause pneumonia, meningitis, and bacteremia. Streptococci are Gram-positive, non-motile, non-spore forming, catalase-negative cocci that occur in pairs or chains. Members of this genus vary widely in pathogenic potential. Most streptococci are facultative anaerobes, and some are obligate anaerobes. Serologic grouping is based on antigenic differences in cell wall carbohydrates, in cell wall pili-associated protein, and in the polysaccharide capsule in group B streptococci.