Query: NC_007794:2839239 Novosphingobium aromaticivorans DSM 12444, complete genome Lineage: Novosphingobium aromaticivorans; Novosphingobium; Sphingomonadaceae; Sphingomonadales; Proteobacteria; Bacteria General Information: This strain, also known as F199, was isolated from a sample obtained at a depth of 410 m from a borehole sample that was drilled at the Savannah River Site in South Carolina, USA. Aromatic hydrocarbon-degrading bacterium. This organism is unusual in that it has glycosphingolipid in the cell envelope instead of the lipopolysaccharide found in most other gram negative organisms. It is typically isolated from a wide range of environmental sites.
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General Information: This strain (23K) was originally isolated from a French sausage. 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, and other products such as fermented milks, 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 cultivated, created, 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 sakei is the predominant lactic acid bacteria found on fresh meat. This organism is used as a starter in the production of fermented meat products, and plays a major role in preserving meat products by inhibiting the growth of other bacteria.