Query: NC_014106:419511 Lactobacillus crispatus ST1, complete genome Lineage: Lactobacillus crispatus; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria General Information: They are commonly found in the oral, vaginal, and intestinal regions of many animals. Lactobacilli 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 crispatus is a member of the normal human oral, gastrointestinal, and genital tract microflora.
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General Information: This strain is a derivative strain isolated in the laboratory of Barry Marrs from the classical progenitor strain B10. It is rifampicin-resistant, produces GTA, and is capable of growing under high illumination (resistant to photooxidative killing). Bacteria belonging to the Rhodobacter group are metabolically versatile as they are able to use photosynthesis and usually can grow under both anaerobic and aerobic conditions. This organism is a facultatively phototrophic purple non-sulfur bacterium and the type species of the Rhodobacter group. The colony's color depends largely on the amount of oxygen present in its environment. While it is able to produce cellular energy in a number of different ways, it can rely on anoxygenic photosynthesis under anaerobic conditions in the presence of light. Some strains produce the Gene Transfer Element (GTA), a pro-phage particle capable of transferring genetic material between strains.