Query: NC_018664:2459994 Clostridium acidurici 9a chromosome, complete genome Lineage: Gottschalkia acidurici; Gottschalkia; ; Clostridiales; Firmicutes; Bacteria General Information: Clostridium acidiurici is an obligate anaerobic Gram-positive bacterium that is motile and spore-forming. It can be isolated from almost every soil but can also be found in the intestinal tract of birds. It is able to use purines like uric acid as sole carbon, nitrogen and energy source to build ammonia, carbon dioxide and acetic acid. Unlike most other Clostridia it is a specialist and not able to grow on sugars or different other substrates than purines.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
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.