Query: NC_005956:1572500 Bartonella henselae str. Houston-1, complete genome Lineage: Bartonella henselae; Bartonella; Bartonellaceae; Rhizobiales; Proteobacteria; Bacteria General Information: Bartonella henselae str. Houston-1 (ATCC 49882) was isolated from human blood in Houston Texas. Causative agent of cat scratch fever. This group of alpha proteobacteria are unique among pathogens in that they cause angiogenic lesions. This organism was identified as the causative agent of cat scratch fever, a disease found commonly in children or in immunocompromised adults. The proliferation of the vascular endothelium (bacillary angiomatosis) is characterisitic of Bartonella infection and results in multiplication of the bacterium's host cells. Infected macrophages are stimulated to release vascular endothelial growth factor (VEGF) and interleukin 1 beta, both of which promote angiogenesis. Endothelial cells are also stimulated to grow and divide by direct contact with bacterial cells. In addition, programmed cell death (apoptosis) of endothelial cells is inhibited, combatting a common mechanism eukaryotic cells use to deal with bacterial infection. Other pathogenicity factors include pili and outer membrane adhesins for attachment to host cells.
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General Information: This is the type strain of C. efficiens isolated by researchers of Ajinomoto food company from soils at Kanagawa, Japan in the late 1980's. The strain can grow and produce glutamate at temperatures above up to 45oC in contrast to C. glutamicum that is only efficient at around 30oC. This feature is very beneficial for industrial applications, because less heat removal is required in fermenters to be used for cultivation of these bacteria. Glutamate-producing bacterium. They may be found as members of the normal microflora of humans, where these bacteria find a suitable niche in virtually every anatomic site. This organism is a recently proposed new species of the genus capable of producing significant quantities of glutamic acid (glutamate), an important enhancer of taste in the food industry. It is currently used commercially to produce glutamate and other amino acids and compounds.