Query: NC_014228:4360676 Xenorhabdus nematophila ATCC 19061, complete genome
Lineage: Xenorhabdus nematophila; Xenorhabdus; Enterobacteriaceae; Enterobacteriales; Proteobacteria; Bacteria
General Information: This genus is a group of insect pathogens which live in a mutualistic relationship with the soil nematode family, Steinernematidae. Free-living, juvenile Steinernema spp. enter insect larvae through the digestive tract. They penetrate the larvae body cavity and release Xenorhabdus spp. into the hemolymph (blood). The bacteria multiply rapidly, killing the larvae, and providing suitable nutrient conditions for the growth and reproduction of the Steinernema spp. The nematode matures and reproduces. The new juveniles reassociate with Xenorhabdus spp. and are released into the soil. Unlike Xenorhabdus bovienii, which is found in different Steinernema spp., Xenorhabdus nematophila is associated specifically with Steinernema carpocapsae and can be used as a model for studying host specificity.
Subject: NC_008526:343445 Lactobacillus casei ATCC 334, complete genome
Lineage: Lactobacillus casei; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria
General Information: This strain was isolated from Emmental cheese. Starter culture for milk fermentation and flavor development of cheese. 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.