Query: NC_009438:2939478 Shewanella putrefaciens CN-32 chromosome, complete genome Lineage: Shewanella putrefaciens; Shewanella; Shewanellaceae; Alteromonadales; Proteobacteria; Bacteria General Information: Shewanella putrefaciens is a Gram-negative bacterium. It has been isolated from marine environments, as well as from anaerobic sandstone in the Morrison formation in New Mexico, USA. S. putrefaciens is also a facultative anaerobe with the ability to reduce iron and manganese metabolically; that is, it can use iron and manganese as the terminal electron acceptor in the electron transport chain (in contrast to obligate aerobes which must use oxygen for this purpose). It is also one of the organisms associated with the odor of rotting fish, as it is a marine organism which produces trimethylamines (hence the species name putrefaciens, from putrid). 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. This species, along with Shewanella algae, are the only Shewanella spp. to be found in clinical speciments. Normally found in marine environments in warmer temperatures, infections seem to occur more frequently in countries with a warm climate and in other countries during warm summer months.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: Originally isolated from human saliva. Common gastrointestinal bacterium used in food production. 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 plantarum are commonly isolated from plant material, and the gastrointestinal tract of animals. This organism is used in the production of fermented foods such as saurkraut, kimchi and sourdough bread. This organism is also of interest as a probiotic to maintain and regulate the human intestinal microflora.