Query: NC_006448:5046 Streptococcus thermophilus LMG 18311, complete genome Lineage: Streptococcus thermophilus; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria General Information: This strain was isolated from commercial yogurt in 1974 in the United Kingdom. Lactic acid producing bacterium used in cheese and yogert production. Streptococci are Gram-positive, nonmotile, nonsporeforming, catalase-negative cocci that occur in pairs or chains. Members of this genus vary widely in pathogenic potential. Most streptococci are facultative anaerobes, and some are obligate anaerobes. Serologic grouping is based on antigenic differences in cell wall carbohydrates, in cell wall pili-associated protein, and in the polysaccharide capsule in group B streptococci. This organism is a lactic acid bacteria often used as a starter culture for fermented dairy products including yogurt and cheese.
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General Information: This strain was enriched as a hydrocarbon-oxidizing chlorate-reducer from the Potomac River, Maryland, USA. This organism is the first one to have the capability of benzene oxidation in pure anaerobic culture by coupling it to nitrate reduction which is of importance due to the anaerobic environments often found in bioremediation projects. It can reduce perchlorate and chlorate to chloride. This organism may be used for bioremediation as it can oxidize aromatic hydrocarbon compounds, including benzene, in the absence of oxygen. Benzene is an important pollutant, and is used in many manufacturing processes and is a component of diesel fuel.