Query: NC_008346:410940 Syntrophomonas wolfei subsp. wolfei str. Goettingen, complete Lineage: Syntrophomonas wolfei; Syntrophomonas; Syntrophomonadaceae; Clostridiales; Firmicutes; Bacteria General Information: Syntrophomonas wolfeisubsp. wolfei str. Goettingen (DSM 2245B) was isolated from anaerobic digestor sludge. Fatty acid-oxidizing bacterium. This organism is an anaerobic syntrophic fatty acid-oxidizing bacterium. It is the only bacterium known to produce energy from anaerobic degradation of saturated four to eight carbon fatty acids with protons serving as the electron acceptor. The cells have an unusual multilayered gram-negative cell wall. Syntrophomonas wolfei grows in coculture with Methanospirillum hungatei and can be isolated from anaerobic environments such as aquatic sediment or sewage digestor sludge.
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General Information: This strain (JCM 1112, F275) is the type strain for the species. It is a human isolate, which is unable to colonize the intestinal tract of mice. Normal gut bacterium. They are commonly found in the oral, vaginal, and intestinal tracts 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. These cultures 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 used as a starter molecule for complex organic molecule syntheses. Lactobacillus reuteri is a member of the normal microbial community of the gut in humans and animals. This organism produces antibiotic compounds, such as reutericin and reuterin, which have inhibitory effects on pathogenic microorganisms.