Query: NC_009654:615504 Marinomonas sp. MWYL1, complete genome Lineage: Marinomonas; Marinomonas; Oceanospirillaceae; Oceanospirillales; Proteobacteria; Bacteria General Information: Marinomonas MWYL1 was isolated from the root surface of the salt marsh grass Spartina anglica, growing near the North Norfolk, England village of Stiffkey. The genus Marinomonas comprises a widespread group of g -proteobacteria that exist in coastal waters, and which had been earlier been included in the genus Alteromonas. The interest in Marinomonas MWYL 1 was that it could grow on the betaine molecule Dimethylsulphoniopropionate (DMSP) as sole carbon source and, when it did do, it released large amounts of the gas dimethyl sulphide. DMSP is a compatible solute that is used by many marine phytoplankton and seaweed macroalgae as an osmoticum and an anti-stress compound. In addition, a few known land angiosperms make DMSP and these include certain species of Spartina - hence the choice of these plants as a source for DMSP-degrading bacteria. Indeed, others had shown previously that the DMSP-catabolising bacteria isolated from Spartina root surfaces included Marinomonas strains.
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General Information: Lactobacillus salivarius salivarius strain UCC118 was isolated from the human gastrointestinal tract. This organism produces bacteriocins, antibiotic compounds which have inhibitory effects on pathogenic microorganisms. Lactobacillus salivarius subsp. salivarius strain UCC118 has been extensively studied for its effectiveness as a probiotic to maintain the balance of the gut microbial flora and stimulate the intestinal immune system. Oral and gastrointestinal tract 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. Lactobacillus salivarius was first isolated as part of a survey of human oral lactobacilli and is commonly found in the oral cavity and gastrointestinal tract of humans and other animals.