Query: NC_010471:1081590 Leuconostoc citreum KM20, complete genome
Lineage: Leuconostoc citreum; Leuconostoc; Leuconostocaceae; Lactobacillales; Firmicutes; Bacteria
General Information: Used for fermentation of cabbage into kimchi. Leuconostoc citreum is used in the lactic fermentation of cabbage, radishes and cucumbers into kimchi, a traditional Korean dish. Carbon dioxide produced by Leuconostoc bacteria replaces the air and creates an anaerobic atmosphere favorable for the stabilization of ascorbic acid and for preservation of the natural flavors of the vegetables. Leuconostoc citreum produces a characteristic yellow pigment, which can also aid in its identification.
Subject: NC_009004:2055563 Lactococcus lactis subsp. cremoris MG1363, complete genome
Lineage: Lactococcus lactis; Lactococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria
General Information: Microorganism used in cheese production. This microbe is a member of the lactic acid bacteria and produces lactic acid from sugars. It is found in many environments including plant and animal habitats. Lactococcus lactis is used as a starter culture for the production of cheese products (such as cheddar) and in milk fermentations and, as such, is one of the most important microbes in the food industry. The degradation of casein, acidification by lactic acid, and production of flavor compounds, processes that are caused by the bacteria, contribute to the final product.