Query: NC_009785:2124883 Streptococcus gordonii str. Challis substr. CH1, complete genome
Lineage: Streptococcus gordonii; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria
General Information: Normal human oral flora. 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 gordonii is a commensal member of the human oral flora. It initiates the formation of biofilms on tooth surfaces known as dental plaque, which is strongly associated with the development of dental cavities (caries) and gum disease. It is a frequent causative agent of bacterial endocarditis (inflammation of the membrane lining the heart) which often occurs as a result of oral trauma, allowing S. gordonii to invade the bloodstream and colonize the heart.
Subject: NC_007929:1463295 Lactobacillus salivarius subsp. salivarius UCC118, complete genome
Lineage: Lactobacillus salivarius; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria
General Information: Lactobacillus salivarius salivarius strain UCC118 was isolated from the human gastrointestinal tract. This organism produces bacteriocins, antibiotic compounds which have inhibitory effects on pathogenic microorganisms. Lactobacillus salivarius subsp. salivarius strain UCC118 has been extensively studied for its effectiveness as a probiotic to maintain the balance of the gut microbial flora and stimulate the intestinal immune system. Oral and gastrointestinal tract bacterium. 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 salivarius was first isolated as part of a survey of human oral lactobacilli and is commonly found in the oral cavity and gastrointestinal tract of humans and other animals.