Query: NC_009524:1796000 Psychrobacter sp. PRwf-1 chromosome, complete genome Lineage: Psychrobacter; Psychrobacter; Moraxellaceae; Pseudomonadales; Proteobacteria; Bacteria General Information: This organism grows slower than Psychrobacter arcticus 273-4 at 4 degrees C, but is capable of growth at 37 degrees C, while strain 273-4 is not. Psychrobacter is a member of the gamma Proteobacteria family. This genus is commonly isolated from cold environments, including soil, sea-ice, and the skin and gills of fish. It has also been associated with food spoilage and is often resistant to irradiation used for food preservation. Psychrobacters have also been identified from a variety of human sources. The strain Psychrobacter sp. PRwf-1 was isolated from the skin and gills of Lutjanus vivanus caught off the coast of Loíza in northeastern Puerto Rico.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: This strain was isolated from Emmental cheese. Starter culture for milk fermentation and flavor development of cheese. 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.