Query: NC_004461:1 Staphylococcus epidermidis ATCC 12228, complete genome Lineage: Staphylococcus epidermidis; Staphylococcus; Staphylococcaceae; Bacillales; Firmicutes; Bacteria General Information: This strain is a non-biofilm-forming, non-infection associated strain used for detection of residual antibiotics in food products. Common skin bacterium. Staphylcocci are generally found inhabiting the skin and mucous membranes of mammals and birds. Some members of this genus can be found as human commensals and these are generally believed to have the greatest pathogenic potential in opportunistic infections. This organism is the most prevalent and persistent Staphylococcus species on human skin. Has emerged as a common cause of nosocomial (hospital-acquired) infections, including catheter-associated infections and septicemia, particularly in immunocompromised patients. Resistant to many antibiotics including penicillins and cephalosporins.
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General Information: Lactobacillus salivarius salivarius strain UCC118 was isolated from the human gastrointestinal tract. This organism produces bacteriocins, antibiotic compounds which have inhibitory effects on pathogenic microorganisms. Lactobacillus salivarius subsp. salivarius strain UCC118 has been extensively studied for its effectiveness as a probiotic to maintain the balance of the gut microbial flora and stimulate the intestinal immune system. Oral and gastrointestinal tract 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. Lactobacillus salivarius was first isolated as part of a survey of human oral lactobacilli and is commonly found in the oral cavity and gastrointestinal tract of humans and other animals.