Pre_GI: SWBIT SVG BLASTP

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.

Subject: NC_011979:2641500 Geobacter sp. FRC-32, complete genome

Lineage: Geobacter daltonii; Geobacter; Geobacteraceae; Desulfuromonadales; Proteobacteria; Bacteria

General Information: This organism is able to reduce uranium and may be useful for in situ bioremediation of uranium. An iron(III)-reducing bacterium isolated from the uranium-contaminated subsurface of the U.S. Department of Energy NABIR Field Research Center (FRC), Oak Ridge, Tennessee, USA. Several recent studies have verified using cultivation-independent methods that the Geobacteraceae are predominant in subsurface environments where dissimilatory metal reduction is important to the remediation of uranium and other contaminants.