Query: NC_002937:2068117 Desulfovibrio vulgaris subsp. vulgaris str. Hildenborough, complete Lineage: Desulfovibrio vulgaris; Desulfovibrio; Desulfovibrionaceae; Desulfovibrionales; Proteobacteria; Bacteria General Information: This strain was isolated from clay soil near Hildenborough, UK in 1946. A sulfate reducing bacterium. These organisms typically grow anaerobically, although some can tolerate oxygen, and they utilize a wide variety of electron acceptors, including sulfate, sulfur, nitrate, and nitrite. A number of toxic metals are reduced, including uranium (VI), chromium (VI) and iron (III), making these organisms of interest as bioremediators. Metal corrosion, a problem that is partly the result of the collective activity of these bacteria, produces billions of dollars in losses each year to the petroleum industry. These organisms are also responsible for the production of poisonous hydrogen sulfide gas in marine sediments and in terrestrial environments such as drilling sites for petroleum products. This species is a sulfate reducer commonly found in a variety of soil and aquatic environments.
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General Information: This organism is a normal inhabitant of the human intestinal tract. This strain was isolated from a human in 1970. 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. This organism has been studied for its ability to help the human gut maintain its natural microbial community. Strains of this organism are also used in the production of yogurt, cheese and other fermented foods.