Query: NC_002570:126500 Bacillus halodurans C-125, complete genome
Lineage: Bacillus halodurans; Bacillus; Bacillaceae; Bacillales; Firmicutes; Bacteria
General Information: Strain C-125 (JCM9153) was isolated in 1977 and is the most well studied alkaliphilic Bacillus organism. Alkaliphilic bacterium. This organism is similar to Bacillus subtilis but is alkaliphilic, grows poorly at neutral pH, and very well at pH >9.5. This bacterium produces a peptidoglycan that contains teichuronic peptides consisting of polyglutamic and polyglucuronic acids that counteract the halophilic environment.
Subject: NC_003030:303812 Clostridium acetobutylicum ATCC 824, complete genome
Lineage: Clostridium acetobutylicum; Clostridium; Clostridiaceae; Clostridiales; Firmicutes; Bacteria
General Information: This strain was isolated in 1924 from garden soil in Connecticut, USA, by E. Wyer and L. Rettger. It is one of the best studied solventogenic clostridia. Solvent-producing bacterium. This genus comprises about 150 metabolically diverse species of anaerobes that are ubiquitous in virtually all anoxic habitats where organic compounds are present, including soils, aquatic sediments and the intestinal tracts of animals and humans. This shape is attributed to the presence of endospores that develop under conditions unfavorable for vegetative growth and distend single cells terminally or sub-terminally. Spores germinate under conditions favorable for vegetative growth, such as anaerobiosis and presence of organic substrates. It is believed that present day Mollicutes (Eubacteria) have evolved regressively (i.e., by genome reduction) from gram-positive clostridia-like ancestors with a low GC content in DNA. This organism is a benign saccharolytic and proteolytic soil bacterium capable of producing a number of organic solvents (solventogenic bacterium) through fermentation of various organic compounds. acetobutyricum were isolated by Chaim Weizman during the World War I and used to develop industrial starch-based acetone, butanol and ethanol fermentation processes.