Query: NC_009434:796878 Pseudomonas stutzeri A1501, complete genome
Lineage: Pseudomonas stutzeri; Pseudomonas; Pseudomonadaceae; Pseudomonadales; Proteobacteria; Bacteria
General Information: This strain (A1501; CGMCC 0351) was isolated from rice roots that had been inoculated with strain A15 in a rice paddy in China. It is considered wild-type and has been studied for the nitrogen-fixation process and is used as an inoculant during rice cultivation. Bacteria belonging to the Pseudomonas group are common inhabitants of soil and water and can also be found on the surfaces of plants and animals. Pseudomonas bacteria are found in nature in a biofilm or in planktonic form. Pseudomonas bacteria are renowned for their metabolic versatility as they can grow under a variety of growth conditions and do not need any organic growth factors. Pseudomonas stutzeri is a nonfluorescent denitrifying bacterium widely distributed in the environment.
Subject: NC_008054:1030994 Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842, complete
Lineage: Lactobacillus delbrueckii; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria
General Information: Originally isolated from bulgarian yogurt in 1919. Lactic acid bacterium used in the fermentation of dairy products. 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 delbrueckii subspecies bulgaricus is used as a starter culture for a number of fermented dairy products such as yogurt and Swiss and Italian-type cheeses, and is a thermophilic culture, where the optimum temperature is 42 C.