Query: NC_007514:335085 Chlorobium chlorochromatii CaD3, complete genome Lineage: Chlorobium chlorochromatii; Chlorobium; Chlorobiaceae; Chlorobiales; Chlorobi; Bacteria General Information: Chlorobium chlorochromatii CaD3 was isolated from a phototrophic consortia obtained from a freshwater lake in Germany. Chlorobium chlorochromatii is an green sulfur bacterium isolated from low temperature anaerobic fresh water habitats. This organism grows as part of a phototrophic consortium which consists of a colorless central bacterium surrounded by chlorosome-containing green sulfur epibionts. This organism is able to be grown in pure culture therefore is not an obligate symbiont. This organism is an obligate anaerobic phototroph able to fix nitrogen.
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General Information: This strain was isolated from Emmental cheese. Starter culture for milk fermentation and flavor development of cheese. They are commonly found in the oral, vaginal, and intestinal regions of many animals. They are important industrial microbes that contribute to the production of cheese, yogurt, fermented milks, and other products, all stemming from the production of lactic acid, which inhibits the growth of other organisms as well as lowering the pH of the food product. Industrial production requires the use of starter cultures, which are carefully created, cultivated, and maintained, which produce specific end products during fermentation that impart flavor to the final product, as well as contributing important metabolic reactions, such as the breakdown of milk proteins during cheese production. The end product of fermentation, lactic acid, is also being used as a starter molecule for complex organic molecule syntheses. Lactobacillus casei is used as a starter culture during milk fermentation and for the flavor development of certain bacterial-ripened cheeses.