Query: NC_006449:345396 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: While pathogenic on Arabidopsis thaliana, it is mainly characterized as causing bacterial speck disease on tomato plants, which has a large economic impact. This organism is mainly endophytic and is a poor colonizes of plant surfaces but can multiply within the host. Bacteria belonging to the Pseudomonas group are common inhabitants of soil and water and can also be found on the surfaces of plants and animals. Pseudomonas bacteria are found in nature in a biofilm or in planktonic form. Pseudomonas bacteria are renowned for their metabolic versatility as they can grow under a variety of growth conditions and do not need any organic growth factors. This species includes many plant pathogens of important crops, which makes it a model organism in plant pathology. Its natural environment is on the surface of plant leaves and it can withstand various stressful conditions, like rain, wind, UV radiation and drought. It can colonize plants in a non-pathogenic state and can rapidly take advantage of changing environmental conditions to induce disease in susceptible plants by shifting gene expression patterns.