Query: NC_008609:1394377 Pelobacter propionicus DSM 2379, complete genome Lineage: Pelobacter propionicus; Pelobacter; Pelobacteraceae; Desulfuromonadales; Proteobacteria; Bacteria General Information: Common environmental anaerobe. The genus Pelobacter encompasses a unique group of fermentative microorganisms in the delta-proteobacteria. This species is ubiquitous in both marine and fresh water, and in anaerobic sedmiments. It is able to convert the unsaturated hydrocarbon acetylene to to acetate and ethanol via acetylaldehyde as an intermediate. These microorganisms may survive in some sediments as an Fe(III) or elemental sulfur reducer as well as growing fermentatively as an ethanol-oxidizing acetogen.
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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.