Query: NC_009879:260000 Rickettsia canadensis str. McKiel, complete genome Lineage: Rickettsia canadensis; Rickettsia; Rickettsiaceae; Rickettsiales; Proteobacteria; Bacteria General Information: This organism was originally isolated from ticks in a field study on tick-transmitted diseases of small mammals in Canada. Member of the typhus group of Rickettsiales. Members of this genus, like other Rickettsial organisms such as Neorickettsia and Anaplasma, are obligate intracellular pathogens. In both groups, the bacteria are transmitted via an insect, usually a tick, to a host organism where they target endothelial cells and sometimes macrophages. They attach via an adhesin, rickettsial outer membrane protein A, and are internalized where they persist as cytoplasmically free organisms. Rickettsia canadensis was originally thought to be a member of the typhus group of Rickettsiales, however, it is now thought to represent a distict group with the rickettsia.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: This strain (23K) was originally isolated from a French sausage. 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 sakei is the predominant lactic acid bacteria found on fresh meat. This organism is used as a starter in the production of fermented meat products, and plays a major role in preserving meat products by inhibiting the growth of other bacteria.