Query: NC_012730:652092 Rickettsia peacockii str. Rustic, complete genome Lineage: Rickettsia peacockii; Rickettsia; Rickettsiaceae; Rickettsiales; Proteobacteria; Bacteria General Information: Rickettsia peacockii was initially identified in wood ticks from the eastern side of the Bitterroot Valley in Montana. Cases of Rocky Mountain spotted fever in the Bitterroot Valley are associated with exposure to ticks from the western side. Ticks from the east side are primarily infected with R. peacockii which is nonvirulent and may prevent the establishment of pathogenic Rickettsia species in these ticks.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: This strain was isolated from Emmental cheese. Starter culture for milk fermentation and flavor development of cheese. 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, fermented milks, and other products, 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 created, cultivated, 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 casei is used as a starter culture during milk fermentation and for the flavor development of certain bacterial-ripened cheeses.