Query: NC_012808:1220378 Methylobacterium extorquens AM1, complete genome Lineage: Methylobacterium extorquens; Methylobacterium; Methylobacteriaceae; Rhizobiales; Proteobacteria; Bacteria General Information: First isolated in 1960 in Oxford, England, as an airborne contaminant growing on methylamine. This strain can grow on methylamine or methanol, but not methane. This organism is capable of growth on one-carbon compounds such as methanol. Methanol is oxidized to formaldehyde which is then used metabolically to generate either energy or biomass. These bacteria are commonly found in the environment, especially associated with plants which produce methanol when metabolizing pectin during cell wall synthesis. At least 25 genes are required for this complex process of converting methanol to formaldehyde and this specialized metabolic pathway is of great interest.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: Lactobacillus casei str. Zhang was isolated from traditional home-made koumiss (fermented mare's milk) in Inner Mongolia, China. This strain has the potential probiotic properties such as high resistance to acidic pH and bile salt. 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.