Query: NC_000917:1778173 Archaeoglobus fulgidus DSM 4304, complete genome Lineage: Archaeoglobus fulgidus; Archaeoglobus; Archaeoglobaceae; Archaeoglobales; Euryarchaeota; Archaea General Information: This is the type strain (DSM 4304) of the Archaeoglobales, and was isolated from a geothermally heated sea floor at Vulcano Island, Italy. Doubling time is four hours under optimal conditions. The organism is an autotrophic or organotrophic sulfate/sulfite respirer. An additional distinguishing characteristic is blue-green fluorescence at 420 nm. This bacterium is the first sulfur-metabolizing organism to have its genome sequence determined. Growth by sulfate reduction is restricted to relatively few groups of prokaryotes; all but one of these are Eubacteria, the exception being the archaeal sulfate reducers in the Archaeoglobales. These organisms are unique in that they are only distantly related to other bacterial sulfate reducers, and because they can grow at extremely high temperatures. The known Archaeoglobales are strict anaerobes, most of which are hyperthermophilic marine sulfate reducers found in hydrothermal environments. High-temperature sulfate reduction by Archaeoglobus species contributes to deep subsurface oil-well 'souring' by iron sulfide, which causes corrosion of iron and steel in oil-and gas-processing systems.
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General Information: This strain (JCM 1112, F275) is the type strain for the species. It is a human isolate, which is unable to colonize the intestinal tract of mice. Normal gut bacterium. They are commonly found in the oral, vaginal, and intestinal tracts 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. These cultures 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 used as a starter molecule for complex organic molecule syntheses. Lactobacillus reuteri is a member of the normal microbial community of the gut in humans and animals. This organism produces antibiotic compounds, such as reutericin and reuterin, which have inhibitory effects on pathogenic microorganisms.