Query: NC_020134:2295092 Clostridium stercorarium subsp. stercorarium DSM 8532, complete Lineage: Clostridium stercorarium; Clostridium; unclassified Ruminococcaceae; Clostridiales; Firmicutes; Bacteria General Information: Lignocellulosic biomass has great potential as an abundant and renewable source of fermentable sugars through enzymic saccharification. Clostridium stercorarium is a catabolically versatile bacterium producing a wide range of hydrolases for degradation of biomass. Together with Clostridium thermocellum, Clostridium aldrichii and other cellulose degraders, it forms group I of the clostridia. It is moderately thermophilic, with an optimum growth temperature of 65 degrees C, and has repeatedly been isolated from self-heated compost. The two-component cellulase system of C. stercorarium has been investigated thoroughly. Due to its ability to utilize the various polysaccharides present in biomass it is especially suited for the fermentation of hemicellulose to organic solvents. Some isolates have been used in Japan in a single-step ethanol-fermenting pilot-process with lignocellulosic biomass as substrate.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: Lactobacillus gasseri ATCC 33323 is a human isolate and is the type strain. This organism has been shown to have probiotic activities such as production of bacteriocins, macrophage stimulation and adherence to intestinal tissues. Normal gastrointestinal bacterium. 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 gasseri is a rod-shaped, gram-positive anaerobe. Of the lactobacilli, it is the most amenable to DNA introduction and manipulation which should prove useful in the functional genomic analysis of this species. It has been shown to be an effective probiotic in suppressing Helicobacter pylori infections in humans.