Query: NC_009613:1337536 Flavobacterium psychrophilum JIP02/86, complete genome
Lineage: Flavobacterium psychrophilum; Flavobacterium; Flavobacteriaceae; Flavobacteriales; Bacteroidetes; Bacteria
General Information: Flavobacterium psychrophilum JIP02/86 (ATCC 49511) is a virulent strain. Flavobacterium psychrophilum cause cold water disease in salmon and trout. This bacterium causes septicemia in young fish (rainbow trout fry syndrome) and extensive lesions in adult fish. There is a high rate of mortality associated with these diseases with considerable economic impact for the aquaculture industry.
Subject: NC_008526:2489196 Lactobacillus casei ATCC 334, complete genome
Lineage: Lactobacillus casei; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria
General Information: This strain was isolated from Emmental cheese. Starter culture for milk fermentation and flavor development of cheese. 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, 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 casei is used as a starter culture during milk fermentation and for the flavor development of certain bacterial-ripened cheeses.