Query: NC_009674:2551759 Bacillus cytotoxicus NVH 391-98 chromosome, complete genome Lineage: Bacillus cytotoxicus; Bacillus; Bacillaceae; Bacillales; Firmicutes; Bacteria General Information: Isolated from a food poisoning outbreak in a nursing home for elderly people in France in March 1998. Under starvation conditions this group of bacteria initiate a pathway that leads to endospore formation, a process that is thoroughly studied and is a model system for prokaryotic development and differentiation. Spores are highly resistant to heat, cold, dessication, radiation, and disinfectants, and enable the organism to persist in otherwise inhospitable environments. Under more inviting conditions the spores germinate to produce vegetative cells. Bacillus cytotoxicus is a member of the Bacillus cereus group, which represents sporulating soil bacteria containing pathogenic strains which may cause food poisoning outbreaks.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: This strain is recognized for the beneficial flavors it produces during cheese production. This subspecies is used to make hard cheeses. Microorganism used in cheese production. This microbe is a member of the lactic acid bacteria and produces lactic acid from sugars. It is found in many environments including plant and animal habitats. Lactococcus lactis is used as a starter culture for the production of cheese products (such as cheddar) and in milk fermentations and, as such, is one of the most important microbes in the food industry. The degradation of casein, acidification by lactic acid, and production of flavor compounds, processes that are caused by the bacteria, contribute to the final product.