Query: NC_009332:1050353 Streptococcus pyogenes str. Manfredo chromosome, complete genome Lineage: Streptococcus pyogenes; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria General Information: This strain is a serotype M5 strain associated with acute rheumatic fever isolated from a patient in the 1950's in Chicago, USA. Streptococci are Gram-positive, nonmotile, nonsporeforming, catalase-negative cocci that occur in pairs or chains. Members of this genus vary widely in pathogenic potential. Most streptococci are facultative anaerobes, and some are obligate anaerobes. Serologic grouping is based on antigenic differences in cell wall carbohydrates, in cell wall pili-associated protein, and in the polysaccharide capsule in group B streptococci. This organism is a member of the normal human nasopharyngeal flora. S. pyogenes is a group A streptococcus and is the leading cause of uncomplicated bacterial pharyngitis and tonsillitis. This organism is commonly referred to by the lay press as "flesh eating bacteria".
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General Information: Originally isolated from human saliva. Common gastrointestinal bacterium used in food production. 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 plantarum are commonly isolated from plant material, and the gastrointestinal tract of animals. This organism is used in the production of fermented foods such as saurkraut, kimchi and sourdough bread. This organism is also of interest as a probiotic to maintain and regulate the human intestinal microflora.