Query: NC_012438:1514376 Sulfurihydrogenibium azorense Az-Fu1 chromosome, complete genome
Lineage: Sulfurihydrogenibium azorense; Sulfurihydrogenibium; Hydrogenothermaceae; Aquificales; Aquificae; Bacteria
General Information: This strain was isolated from a terrestrial hot spring in the Azores, where it was living at temperatures between 65 degrees C and 70 degrees C. Hydrogen-oxidizing thermophile. Sulfurihydrogenibium azorense is a thermophilic bacterium that is able to use hydrogen and sulfur compounds as electron donors. This organism is also able to use ferric iron and arsenate as electron acceptors. This is the first pure culture terrestrial member of the Aquificales group, isolated by dilution-to-extinction methods.
Subject: NC_013199:2536705 Lactobacillus rhamnosus Lc 705, complete genome
Lineage: Lactobacillus rhamnosus; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria
General Information: 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 rhamnosus is used in the manufacture of cheese and other dairy products to aid ripening and enhance flavors. This organism has also been shown to stimulate the immune system and have antibacterial activity against intestinal pathogens, indicating that it may be useful as a probiotic.