Query: NC_017343:16000 Staphylococcus aureus subsp. aureus ECT-R 2, complete genome Lineage: Staphylococcus aureus; Staphylococcus; Staphylococcaceae; Bacillales; Firmicutes; Bacteria General Information: Staphylcocci are generally found inhabiting the skin and mucous membranes of mammals and birds. Some members of this genus can be found as human commensals and these are generally believed to have the greatest pathogenic potential in opportunistic infections. This organism is a major cause of nosocomial (hospital-acquired) and community-acquired infections. S. aureus continues to be a major cause of mortality and is responsible for a variety of infections including, boils, furuncles, styes, impetigo and other superficial skin infections in humans. Also known to cause more serious infections particularly in the chronically ill or immunocompromised. The ability to cause invasive disease is associated with persistance in the nasal cavity of a host.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: This is the characteristic organism in wheat sourdough. 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.