Query: NC_015499:1062359 Thermodesulfobium narugense DSM 14796 chromosome, complete genome
Lineage: Thermodesulfobium narugense; Thermodesulfobium; Thermodesulfobiaceae; Thermoanaerobacterales; Firmicutes; Bacteria
General Information: Environment: Hot spring; Isolation: Narugo hot spring; Japan; Temp: Thermophile; Temp: 50C. This organism is a moderate thermophilic autotroph that was able to grow onH2/CO2 by sulfate respiration. It was isolated from a hot spring in Narugo, Japan.
Subject: NC_007576:299266 Lactobacillus sakei subsp. sakei 23K, complete genome
Lineage: Lactobacillus sakei; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria
General Information: This strain (23K) was originally isolated from a French sausage. 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. Lactobacillus sakei is the predominant lactic acid bacteria found on fresh meat. This organism is used as a starter in the production of fermented meat products, and plays a major role in preserving meat products by inhibiting the growth of other bacteria.