Query: NC_006449:5046 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: This strain (ATCC 17699; H16), formerly Alcaligenes eutrophus was originally isolated from sludge. Cupriavidus necator also known as Ralstonia eutropha is a soil bacterium with diverse metabolic abilities. Strains of this organism are resistant to high levels of copper or are able to degrade chloroaromatic compounds such as halobenzoates and nitrophenols making them useful for bioremediation. Other strains have been studied for their ability to produce polyhydroxybutyrates which have industrial application. Another strain is able to attack other bacteria and fungi when nutrients in the soil are low.