Query: NC_009465:29735 Candidatus Vesicomyosocius okutanii HA, complete genome Lineage: Calyptogena okutanii thioautotrophic gill symbiont; sulfur-oxidizing symbionts; ; sulfur-oxidizing symbionts; Proteobacteria; Bacteria General Information: This strain was collected off Hatsushima island in Sagami Bay, Japan. Calyptogena okutanii (deep-sea clam) thioautotrophic gill symbiont. The bivalve marine species Calyptogena okutanii depends on sulfur-oxidizing symbiotic bacteria housed in its gill tissues for its sole nutritional support. The symbiont is transmitted vertically between generations via the clam's eggs. This anaerobic symbiosis oxidizes hydrogen sulfide as an energy source and fixes carbon dioxide into organic compounds.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: Lactobacillus casei str. Zhang was isolated from traditional home-made koumiss (fermented mare's milk) in Inner Mongolia, China. This strain has the potential probiotic properties such as high resistance to acidic pH and bile salt. 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. Lactobacillus casei is used as a starter culture during milk fermentation and for the flavor development of certain bacterial-ripened cheeses.