Query: NC_006449:58436 Streptococcus thermophilus CNRZ1066, complete genome Lineage: Streptococcus thermophilus; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria General Information: This strain was isolated from yogurt in France. 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: A sulfate reducing bacterium. These organisms typically grow anaerobically, although some can tolerate oxygen, and they utilize a wide variety of electron acceptors, including sulfate, sulfur, nitrate, and nitrite. A number of toxic metals are reduced, including uranium (VI), chromium (VI) and iron (III), making these organisms of interest as bioremediators. Metal corrosion, a problem that is partly the result of the collective activity of these bacteria, produces billions of dollars in losses each year to the petroleum industry. These organisms are also responsible for the production of poisonous hydrogen sulfide gas in marine sediments and in terrestrial environments such as drilling sites for petroleum products. This species is a sulfate reducer commonly found in a variety of soil and aquatic environments.