Query: NC_015433:285581 Streptococcus suis ST3 chromosome, complete genome Lineage: Streptococcus suis; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria General Information: Most streptococci are facultative anaerobes, and some are obligate anaerobes. Serologic grouping is based on antigenic differences in cell wall carbohydrates, in cell wall pili-associated protein, and in the polysaccharide capsule in group B streptococci. This organism is a pathogen of pigs and is responsible for a variety of diseases including meningitis, arthritis and pneumonia. Occasionally this organism can infect humans causing septicemia, meningitis and endocarditis
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: Lactic acid bacterium used in the fermentation of dairy products. 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, and other products such as fermented milks, 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 cultivated, created, 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. The subspecies bulgaricus is used as a starter culture for a number of fermented dairy products such as yogurt and Swiss and Italian-type cheeses, and is a thermophilic culture, where the optimum temperature is 42 degrees C.