Query: NC_004061:31500 Buchnera aphidicola str. Sg (Schizaphis graminum), complete genome Lineage: Buchnera aphidicola; Buchnera; Enterobacteriaceae; Enterobacteriales; Proteobacteria; Bacteria General Information: This strain is the symbiont of the aphid Schizaphis graminum and contains a large circular chromosome. Aphid endosymbiont. Almost all aphids contain maternally transmitted bacteriocyte cells, which themselves contain bacteria called Buchnera. The aphids live on a restricted diet (plant sap), rich in carbohydrates, but poor in nitrogenous or other essential compounds. It is believed that the Buchnera provide the essential nutrients the host lacks. Besides a nutritional co-dependence, due to a co-existence of millions of years, Buchnera have lost the ability to produce cell surface components such as lipopolysaccharides. This makes for an obligate endosymbiont relationship between host and Buchnera. Buchnera are prokaryotic cells which belong to the gamma-Proteobacteria, closely related to the Enterobacteriaceae family. Phylogenetic studies using 16S rRNA indicate that the symbiotic relationship was established around 200-250 million years ago. Since Buchnera are closely related to Escherichia coli and Haemophilus influenzae, comparative genomic studies can shed light on the evolutionary mechanisms of intracellular endosymbiosis as well as the different underlying molecular basis between organisms with parasitic behavior and symbionts.
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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.