Query: NC_011959:972798 Thermomicrobium roseum DSM 5159, complete genome Lineage: Thermomicrobium roseum; Thermomicrobium; Thermomicrobiaceae; Thermomicrobiales; Chloroflexi; Bacteria General Information: Thermomicrobium roseum DSM 5159 was isolated from Yellowstone National Park, USA. Obligate thermophile with unusual cell wall structure. Thermomicrobium roseum is a red-pigmented, rod-shaped, Gram-negative extreme thermophile that possesses both an atypical cell wall composition and an unusual cell membrane that is composed entirely of long-chain 1,2-diols. Analyses of environmental sequences from hot spring environments show that T.roseum displays a low quantity but ubiquitous presence in top layers of microbial mats. Few standard housekeeping genes are found on the megaplasmid, however, it does encode a complete system for chemotaxis including both chemosensory components and an entire flagellar apparatus. T. roseum oxidizes CO aerobically, making it the first thermophile known to do so. In addition, is is propose that glycosylation of its carotenoids plays a crucial role in the adaptation of the cell membrane to this bacterium's thermophilic lifestyle. Because T. roseum is a deep-branching member of this phylum, eventhough this species is not photosynthetic, analysis of the genome provides some insight into the origins of photosynthesis in the Chloroflexi.
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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.