Query: NC_019771:2945719 Anabaena cylindrica PCC 7122, complete genome
Lineage: Anabaena cylindrica; Anabaena; Nostocaceae; Nostocales; Cyanobacteria; Bacteria
General Information: Country: United Kingdom; Environment: Ponds; Isolation: Water, most likely pond, Cambridge, UK, 1939; Temp: Mesophile. They form long filaments and can be found worldwide in various aquatic environments as well as some terrestrial ones. These bacteria can form a variety of differentiated cell types, including spore-like cells (akinetes), small motile filaments (hormongia) and most importantly, heterocysts that are nitrogen-producing cells. The heterocyst produces multiple layers outside of its cell wall, shuts down photosystem II in order to inhibit oxygenic photosynthesis and ramps up metabolism in order to use up the oxygen present. Heterocysts donate fixed nitrogen compounds as amino acids to neighboring cells and in return receive a photosynthetically produced carbon source such as sucrose. These organisms produce toxic blooms in aquatic environments that are harmful or fatal to animals and humans due to the various cyanotoxins they produce.
Subject: NC_008526:2489196 Lactobacillus casei ATCC 334, complete genome
Lineage: Lactobacillus casei; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria
General Information: This strain was isolated from Emmental cheese. Starter culture for milk fermentation and flavor development of cheese. 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, fermented milks, and other products, 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 created, cultivated, 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 casei is used as a starter culture during milk fermentation and for the flavor development of certain bacterial-ripened cheeses.