Query: NC_008787:31999 Campylobacter jejuni subsp. jejuni 81-176, complete genome Lineage: Campylobacter jejuni; Campylobacter; Campylobacteraceae; Campylobacterales; Proteobacteria; Bacteria General Information: This strain (81-176; Penner serotype 23/36) was isolated during an outbreak of campylobacteriosis in Minnesota, USA, due to the consumption of contaminated milk. This organism is the leading cause of bacterial food poisoning (campylobacteriosis) in the world, and is more prevalent than Salmonella enteritis (salmonellosis). Found throughout nature, it can colonize the intestines of both mammals and birds, and transmission to humans occurs via contaminated food products. This organism can invade the epithelial layer by first attaching to epithelial cells, then penetrating through them. Systemic infections can also occur causing more severe illnesses.
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General Information: Lactobacillus salivarius salivarius strain UCC118 was isolated from the human gastrointestinal tract. This organism produces bacteriocins, antibiotic compounds which have inhibitory effects on pathogenic microorganisms. Lactobacillus salivarius subsp. salivarius strain UCC118 has been extensively studied for its effectiveness as a probiotic to maintain the balance of the gut microbial flora and stimulate the intestinal immune system. Oral and gastrointestinal tract bacterium. They are commonly found in the oral, vaginal, and intestinal regions of many animals. They are important industrial microbes that contribute to the production of cheese, yogurt, and other products such as fermented milks, all stemming from the production of lactic acid, which inhibits the growth of other organisms as well as lowering the pH of the food product. Industrial production requires the use of starter cultures, which are carefully cultivated, created, and maintained, which produce specific end products during fermentation that impart flavor to the final product, as well as contributing important metabolic reactions, such as the breakdown of milk proteins during cheese production. The end product of fermentation, lactic acid, is also being used as a starter molecule for complex organic molecule syntheses. Lactobacillus salivarius was first isolated as part of a survey of human oral lactobacilli and is commonly found in the oral cavity and gastrointestinal tract of humans and other animals.