Query: NC_010337:2793667 Heliobacterium modesticaldum Ice1, complete genome Lineage: Heliobacterium modesticaldum; Heliobacterium; Heliobacteriaceae; Clostridiales; Firmicutes; Bacteria General Information: Heliobacterium modesticaldum strain Ice1, the type strain of this species, was isolated from Icelandic hot spring volcanic soils. It grows optimally above 50 degrees Celsius, grows best photoheterotrophically, but can grow in the dark chemotrophically on pyruvate. Phototrophic thermophile. This organism is an anoxygenic phototroph isolated from hot spring microbial mats and volcanic soil. Cell wall structure, the ability to form endospores, and 16S ribosomal RNA analysis place Heliobacterium modesticaldum in a family of phototrophic bacteria related to the Clostridia. Heliobacterium modesticaldum is able to fix nitrogen and may contribute significantly to the nitrogen availability in microbial mats.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: This is the characteristic organism in wheat sourdough. 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.