Query: NC_002936:1004570 Dehalococcoides ethenogenes 195, complete genome Lineage: Dehalococcoides mccartyi; Dehalococcoides; Dehalococcoidaceae; Dehalococcoidales; Chloroflexi; Bacteria General Information: Dechlorinates tetrachloroethene. This organism was isolated from environments contaminated with organic chlorinated chemicals such as tetrachloroethene (PCE) and trichloroethane (TCE), common contaminants in the anaerobic subsurface. There are at least 15 organisms from different metabolic groups, halorespirators, acetogens, methanogens and facultative anaerobes, that are able to metabolize PCE. Some of these organisms couple dehalogenation to energy conservation and utilize PCE as the only source of energy while others dehalogenate tetrachloroethene fortuitously. This non-methanogenic, non-acetogenic culture is able to grow with hydrogen as the electron donor, indicating that hydrogen/PCE serves as an electron donor/acceptor for energy conservation and growth. This organism can only grow anaerobically in the presence of hydrogen as an electron donor and chlorinated compounds as electron acceptors. Dehalococcoides ethenogenes is typically found at sites contaminated with chlorinated solvents, and have been independently isolated in dozens of sites across the USA.
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General Information: Originally isolated from bulgarian yogurt in 1919. Lactic acid bacterium used in the fermentation of dairy products. 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 delbrueckii subspecies bulgaricus is used as a starter culture for a number of fermented dairy products such as yogurt and Swiss and Italian-type cheeses, and is a thermophilic culture, where the optimum temperature is 42 C.