Query: NC_011992:392534 Acidovorax ebreus TPSY, complete genome Lineage: Acidovorax ebreus; Acidovorax; Comamonadaceae; Burkholderiales; Proteobacteria; Bacteria General Information: Acidovorax ebreus is able to anaerobically oxidize iron and uranium when coupled with the reduction of nitrate. Acidovorax ebreus sp. TPSY may be important for the remediation of uranium in contaminated environments. Isolated from groundwater collected from the U.S. Department of Energy Integrated Field Research Challenge site at Oak Ridge, TN, USA.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: This strain is recognized for the beneficial flavors it produces during cheese production. This subspecies is used to make hard cheeses. Microorganism used in cheese production. This microbe is a member of the lactic acid bacteria and produces lactic acid from sugars. It is found in many environments including plant and animal habitats. Lactococcus lactis is used as a starter culture for the production of cheese products (such as cheddar) and in milk fermentations and, as such, is one of the most important microbes in the food industry. The degradation of casein, acidification by lactic acid, and production of flavor compounds, processes that are caused by the bacteria, contribute to the final product.