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.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: The aerobic phototrophic bacteria are ubiquitous as plant symbionts, free-living in lakes and ocean surface waters, soils and even near deep sea hydrothermal vents. Marine bacterium capable of aerobic anoxygenic photosynthesis. This bacterium was first isolated from a marine sediment collected on the coast of Australia. This organism's PufC photosynthetic protein has been studied as a classical tetraheme cytochrome, as it has all four possible heme-binding motifs.