Query: NC_000868:196015 Pyrococcus abyssi GE5, complete genome Lineage: Pyrococcus abyssi; Pyrococcus; Thermococcaceae; Thermococcales; Euryarchaeota; Archaea General Information: This organism was isolated from an active chimney in the North Fiji Basin of the Pacific Ocean at a depth of 3500 meters. This organism is an obligate anaerobic, hyperthermophilic archaeon. Growth occurs at a temperature of 67-103 degrees C with optimal growth at 103 degrees C at 200 atmospheres of pressure. Increased hydrostatic pressure has been found to extend the upper growth temperature and stimulate growth.
- Sequence; - BLASTP hit: hover for score (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.