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: Bacteria belonging to the Rhodobacter group are metabolically versatile as they are able to grow using photosynthesis, chemosynthesis, and usually can grow under both anaerobic and aerobic conditions. The most extensively studied bacteria with regards to its photosynthetic capabilities which includes the structure, function and regulation of its photosynthetic membranes, its mechanisms of CO2 and nitrogen fixation, cytochrome diversity and its electron transport systems. It can grow aerobically and anaerobically in the light and anaerobically in the dark. It produces an intracytoplasmic membrane system consisting of membrane invaginations where the light harvesting complexes (LH1 and LH2) and the reaction center are synthesized. Furthermore, it has the ability to detoxify metal oxides and oxyanions and hence has a role in bioremediation.