Query: NC_009092:179226 Shewanella loihica PV-4, complete genome Lineage: Shewanella loihica; Shewanella; Shewanellaceae; Alteromonadales; Proteobacteria; Bacteria General Information: This strain is an environmental isolate from the Naha Vents, Hawaii, in the Pacific Ocean. Psychrotolerant bacterium. This genus includes species that inhabit a wide range of environments and are capable of utilizing a wide variety of electron acceptors during anaerobic respiration including some insoluble metal oxides while using very few carbon sources such as lactate or acetate. This group of organisms have been studied extensively for their electron transport systems. Shewanella loihica is a psychrotolerant deep sea bacterium. This organism is able to reduce iron, manganese and uranium and may be useful for bioremediation at low temperatures.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: This organism is a normal inhabitant of the human intestinal tract. This strain was isolated from a human in 1970. Normal gastrointestinal bacterium. 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, and other products such as fermented milks, 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 cultivated, created, 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. This organism has been studied for its ability to help the human gut maintain its natural microbial community. Strains of this organism are also used in the production of yogurt, cheese and other fermented foods.