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_014538:2158131 Thermoanaerobacter sp. X513 chromosome, complete genome

Lineage: Thermoanaerobacter; Thermoanaerobacter; Thermoanaerobacteraceae; Thermoanaerobacterales; Firmicutes; Bacteria

General Information: Country: USA; Environment: Fresh water; Isolation: Deep subsurface location at the Piceance Basin, Colorado, USA; Temp: Thermophile; Temp: 60C. Thermoanaerobacter sp. (strain X513) is an anaerobic, extreme thermophilic Gram-positive bacterium isolated by anaerobic enrichment culture from a deep subsurface sample (2000 m below the surface) taken from a core hole at the Piceance Basin, Colorado, USA. It can use a variety of electron donors, including glucose, acetate, hydrogen and xylose while reducing iron, chromium and uranium at 60 degrees.