Query: NC_009380:1663545 Salinispora tropica CNB-440 chromosome, complete genome
Lineage: Salinispora tropica; Salinispora; Micromonosporaceae; Actinomycetales; Actinobacteria; Bacteria
General Information: This strain was isolated from coarse beach sand off the Bahamas. An obligate marine actinomycete. Salinispora strains are commonly isolated from tropical marine sediment. Members of this genus produce branched hyphae and require media which contain seawater or sodium. A survey of the cultured species identified over 90 isolates which produce compounds that inhibited cancer cells. These organisms may be a new source of bioactive chemicals for use in disease and cancer treatments. This species produces the chemicals salinosporamide A and B which may be useful for cancer treatment.
Subject: NC_008054:1030994 Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842, complete
Lineage: Lactobacillus delbrueckii; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria
General Information: Originally isolated from bulgarian yogurt in 1919. Lactic acid bacterium used in the fermentation of dairy products. 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. Lactobacillus delbrueckii subspecies bulgaricus is used as a starter culture for a number of fermented dairy products such as yogurt and Swiss and Italian-type cheeses, and is a thermophilic culture, where the optimum temperature is 42 C.