Query: NC_012926:30351 Streptococcus suis BM407 chromosome, complete genome
Lineage: Streptococcus suis; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria
General Information: Streptococcus suis BM407 is a human clinical isolate. This organism is a pathogen of pigs and is responsible for a variety of diseases including meningitis, arthritis and pneumonia. These infections can have substantial economic impact within the swine industry. Occasionally this organism can infect humans causing septicemia, meningitis and endocarditis. Streptococci are Gram-positive, nonmotile, nonsporeforming, catalase-negative cocci that occur in pairs or chains. Members of this genus vary widely in pathogenic potential. Most streptococci are facultative anaerobes, and some are obligate anaerobes.
Subject: NC_006814:1538175 Lactobacillus acidophilus NCFM, complete genome
Lineage: Lactobacillus acidophilus; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria
General Information: This organism is a normal inhabitant of the human intestinal tract. This strain was isolated from a human in 1970. Normal gastrointestinal bacterium. 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. This organism has been studied for its ability to help the human gut maintain its natural microbial community. Strains of this organism are also used in the production of yogurt, cheese and other fermented foods.