Query: NC_008505:36638 Lactococcus lactis subsp. cremoris SK11 plasmid 3, complete Lineage: Lactococcus lactis; Lactococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria General Information: This strain is recognized for the beneficial flavors it produces during cheese production. This subspecies is used to make hard cheeses. Microorganism used in cheese production. This microbe is a member of the lactic acid bacteria and produces lactic acid from sugars. It is found in many environments including plant and animal habitats. Lactococcus lactis is used as a starter culture for the production of cheese products (such as cheddar) and in milk fermentations and, as such, is one of the most important microbes in the food industry. The degradation of casein, acidification by lactic acid, and production of flavor compounds, processes that are caused by the bacteria, contribute to the final product.
- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark); - hypothetical protein; - cds: hover for description
General Information: Bacterium that undergoes asymmetric cell division and differentiation. Caulobacter vibroides, also known as Caulobacter crescentus, inhabits aquatic environments and plays an important part in biogeochemical cycling of organic nutrients. This bacterium undergoes an unusual developmental cycle in which a swarming motile cell becomes a stalked cell that is attached to a solid surface. The stalked cell then undergoes asymmetric cell division and produces one flagellated motile daughter cell and one stalked daughter cell. Thus, the asymmetric processes in this organism provide useful models for differentiation and development. This organism also contains a number of energy-dependent transport system, presumably enabling growth in the substrate-sparse aquatic environments that it lives in.