Query: NC_009674:3073564 Bacillus cytotoxicus NVH 391-98 chromosome, complete genome Lineage: Bacillus cytotoxicus; Bacillus; Bacillaceae; Bacillales; Firmicutes; Bacteria General Information: Isolated from a food poisoning outbreak in a nursing home for elderly people in France in March 1998. Under starvation conditions this group of bacteria initiate a pathway that leads to endospore formation, a process that is thoroughly studied and is a model system for prokaryotic development and differentiation. Spores are highly resistant to heat, cold, dessication, radiation, and disinfectants, and enable the organism to persist in otherwise inhospitable environments. Under more inviting conditions the spores germinate to produce vegetative cells. Bacillus cytotoxicus is a member of the Bacillus cereus group, which represents sporulating soil bacteria containing pathogenic strains which may cause food poisoning outbreaks.
- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark); - hypothetical protein; - cds: hover for description
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.