Query: NC_013656:2317224 Lactococcus lactis subsp. lactis KF147, complete genome
Lineage: Lactococcus lactis; Lactococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria
General Information: Isolated from mung bean sprouts. 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.
Subject: NC_006177:835459 Symbiobacterium thermophilum IAM 14863, complete genome
Lineage: Symbiobacterium thermophilum; Symbiobacterium; Shewanellaceae; Clostridiales; Firmicutes; Bacteria
General Information: This symbiotic and thermophilic bacterium was discovered by screening for thermostable tryptanophases in Japanese compost. Cultured growth of this organism requires the presence of another bacterial species, such as a Bacillus or Escherichia coli, which provides diffusable metabolites required for its growth. Pure cultures can be obtained by growing Symbiobacterium thermophilum in a bioreactor, separated from its symbiotic counterpart by a dialysis membrane. Because of its symbiotic nature, it cannot be cultured with conventional methods. Despite a negative reaction for gram stain, this species is placed with the gram-positive bacteria based on 16s phylogenetic analysis.