Query: NC_008146:861319 Mycobacterium sp. MCS, complete genome Lineage: Mycobacterium; Mycobacterium; Mycobacteriaceae; Actinomycetales; Actinobacteria; Bacteria General Information: Mycobacterium MCS was isolated from soil in a wood preservative-contaminated land-treatment unit where remediation of polycyclic aromatic hydrocarbon (PAH) was occurring. This isolate mineralizes small- and large-ring PAHs, in contrast to other PAH-degrading microbes. Bioremediation of PAHs offers an attractive solution to pollution clean-up because it can occur on site and at relative little cost compared to alternatives. This isolate belongs to a fast-growing group of the mycobacterium genus that is defined as Gram-positive, acid-fast, pleomorphic, non-motile rods. Bioremediation of soils contaminated with wood preservatives containing polycyclic aromatic hydrocarbons (PAHs) is desired because of their toxic, mutagenic, and carcinogenic properties. Creosote wood preservative–contaminated soils at the Champion International Superfund Site in Libby, Montana currently undergo bioremediation in a prepared-bed land treatment unit (LTU) process.
- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark); - hypothetical protein; - cds: hover for description
General Information: This is the type strain of C. efficiens isolated by researchers of Ajinomoto food company from soils at Kanagawa, Japan in the late 1980's. The strain can grow and produce glutamate at temperatures above up to 45oC in contrast to C. glutamicum that is only efficient at around 30oC. This feature is very beneficial for industrial applications, because less heat removal is required in fermenters to be used for cultivation of these bacteria. Glutamate-producing bacterium. They may be found as members of the normal microflora of humans, where these bacteria find a suitable niche in virtually every anatomic site. This organism is a recently proposed new species of the genus capable of producing significant quantities of glutamic acid (glutamate), an important enhancer of taste in the food industry. It is currently used commercially to produce glutamate and other amino acids and compounds.