Query: NC_014376:6296 Clostridium saccharolyticum WM1 chromosome, complete genome Lineage: Clostridium saccharolyticum; Clostridium; Lachnospiraceae; Clostridiales; Firmicutes; Bacteria General Information: Country: Canada; Environment: Sludge; Isolation: Sewage sludge in Canada; Temp: Mesophile; Temp: 37C. This organism is able to metablolize a wide range of sugars. This organism was first isolated from a mixed cellulolytic culture started from sewage sludge and relies on the cellulolytic microorganism to provide sugars for growth.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: This strain is recognized for the beneficial flavors it produces during cheese production. This subspecies is used to make hard cheeses. Microorganism used in cheese production. 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.