Query: NC_009004:1770497 Lactococcus lactis subsp. cremoris MG1363, complete genome
Lineage: Lactococcus lactis; Lactococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria
General Information: 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_007799:555900 Ehrlichia chaffeensis str. Arkansas, complete genome
Lineage: Ehrlichia chaffeensis; Ehrlichia; Anaplasmataceae; Rickettsiales; Proteobacteria; Bacteria
General Information: This strain is the first isolate of Ehrlichia chaffeensis, which was obtained from a patient on an army base in Arkansas, USA in 1990. Causes disease in humans. This organism is an obligate intracellular pathogen that exists within vacuoles in the cytoplasm of monocytes or granulocytes. Transferred during an insect (tick) bite, it can cause disease in humans (human monocytic ehrlichiosis) and can reside in several other animals and is a problem in immunocompromised patients. The bacterium inhibits phagosome-lysozome fusion as well as programmed cell death (apoptosis) of the host cell, similar to what is observed with Anaplasma phagocytophilum.