Query: NC_008527:740060 Lactococcus lactis subsp. cremoris SK11, complete genome
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_002952:1291444 Staphylococcus aureus subsp. aureus MRSA252, complete genome
Lineage: Staphylococcus aureus; Staphylococcus; Staphylococcaceae; Bacillales; Firmicutes; Bacteria
General Information: This strain is a hospital-acquired strain isolated in the United Kingdom, representative of the methicillin-resistant (MRSA) strains. It is one of the two major MRSA strains found in British hospitals in the late 1990's. Causes skin infections. Staphylcocci are generally found inhabiting the skin and mucous membranes of mammals and birds. Some members of this genus can be found as human commensals and these are generally believed to have the greatest pathogenic potential in opportunistic infections. This organism is a major cause of nosocomial (hospital-acquired) and community-acquired infections. Continues to be a major cause of mortality and is responsible for a variety of infections including, boils, furuncles, styes, impetigo and other superficial skin infections in humans. Also known to cause more serious infections particularly in the chronically ill or immunocompromised. The ability to cause invasive disease is associated with persistance in the nasal cavity of a host.