Query: NC_009443:1996812 Streptococcus suis 98HAH33, complete genome
Lineage: Streptococcus suis; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria
General Information: Isolated from a human in Haian County, Jiangsu Province, China, 1998. Causative agent of meningitis, endocarditis, septicemia and arthritis in swine. 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. Streptococcus suis is a pathogen of pigs and is responsible for a variety of diseases including meningitis, arthritis and pneumonia. Occasionally this organism can infect humans causing septicemia, meningitis and endocarditis.
Subject: NC_014106:54587 Lactobacillus crispatus ST1, complete genome
Lineage: Lactobacillus crispatus; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria
General Information: They are commonly found in the oral, vaginal, and intestinal regions of many animals. Lactobacilli are important industrial microbes that contribute to the production of cheese, yogurt, fermented milks, and other products, 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 created, cultivated, 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 crispatus is a member of the normal human oral, gastrointestinal, and genital tract microflora.