Query: NC_011134:533679 Streptococcus equi subsp. zooepidemicus str. MGCS10565, complete Lineage: Streptococcus equi; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria General Information: Streptococcus equi subsp. zooepidemicus str. MGCS10565 was responsible for a large and severe epidemic outbreak of poststreptococcal glomerulonephritis. Streptococci are Gram-positive, nonmotile, nonsporeforming, catalase-negative cocci that occur in pairs or chains. Members of this genus vary widely in pathogenic potential. Most streptococci are facultative anaerobes, and some are obligate anaerobes. Serologic grouping is based on antigenic differences in cell wall carbohydrates, in cell wall pili-associated protein, and in the polysaccharide capsule in group B streptococci. Streptococcus equi is comprised of three subspecies equi, zooepidemicus and ruminatorum all of which cause disease in horses, sheep or goats. Streptococcus equi subsp. zooepidemicus has also been isolated from clinical cases in humans and other animals. This species is a Lancefield C group bacterium.
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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.