Query: NC_010981:1053533 Wolbachia pipientis, complete genome Lineage: Wolbachia endosymbiont of Culex quinquefasciatus; Wolbachia; Anaplasmataceae; Rickettsiales; Proteobacteria; Bacteria General Information: This bacterial endosymbiont was isolated from the preblastoderm embryos of the Pel strain of Culex quinquefasciatus mosquitoes. This group of bacteria are associated with a variety of invertebrate species, some as pathogens, some in a symbiotic or other type of relationship. Typically these organisms are transmitted maternally from mother to daughter transovarially (through the egg) although these bacteria can affect their hosts reproductive capabilities in order to enhance transmission. The net outcome is the increase of hosts carrying the bacteria in the next generation, thereby increasing transmission.
- 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.