Query: NC_006322:4149500 Bacillus licheniformis ATCC 14580, complete genome Lineage: Bacillus licheniformis; Bacillus; Bacillaceae; Bacillales; Firmicutes; Bacteria General Information: Industrially important bacterium. Under starvation conditions this group of bacteria initiate a pathway that leads to endospore formation, a process that is thoroughly studied and is a model system for prokaryotic development and differentiation. Spores are highly resistant to heat, cold, dessication, radiation, and disinfectants, and enable the organism to persist in otherwise inhospitable environments. Under more inviting conditions the spores germinate to produce vegetative cells. This organism is a soil-dwelling endospore-forming microbe similar to other Bacilli. This bacterium is used extensively in the industrial production of important enzymes such as proteases, penicllinases, and amylases as well as smaller compounds like the antibiotic bacitracin and various organic metabolites. This organism is closely related to Bacillus subtilis on the basis of rRNA typing, and it has been found to occasionally cause illness in humans.
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General Information: Lactobacillus casei str. Zhang was isolated from traditional home-made koumiss (fermented mare's milk) in Inner Mongolia, China. This strain has the potential probiotic properties such as high resistance to acidic pH and bile salt. 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, fermented milks, and other products, 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 created, cultivated, 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 casei is used as a starter culture during milk fermentation and for the flavor development of certain bacterial-ripened cheeses.