Query: NC_008314:1465643 Ralstonia eutropha H16 chromosome 2, complete sequence
Lineage: Cupriavidus necator; Cupriavidus; Burkholderiaceae; Burkholderiales; Proteobacteria; Bacteria
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.
Subject: NC_007576:435713 Lactobacillus sakei subsp. sakei 23K, complete genome
Lineage: Lactobacillus sakei; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria
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.