Query: NC_010080:1685280 Lactobacillus helveticus DPC 4571, complete genome Lineage: Lactobacillus helveticus; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria General Information: Lactic acid bacterium used in the manufacture of cheese. The homofermentative thermophilic lactic acid bacterium that is used in the manufacture of Swiss type and long-ripened Italian cheeses, such as Emmental, Grana, and Provolone cheeses.
- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark); - hypothetical protein; - cds: hover for description
General Information: Environment: Marine; Isolation: deep-sea hydrothermal vent chimney sample; Temp: Thermophile; Temp: 67.5C; Country:Japan: Izu-Bonin Arc, Suiyo Seamount. This is a strictly aerobic, thermophilic marine bacterium isolated from a deep-sea hydrothermal vent chimney sample collected from the Suiyo Seamount in the Izu-Bonin Arc, Japan, at a depth of 1385 m.