Query: NC_009785:2049395 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.
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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.