Query: NC_010645:3720501 Bordetella avium 197N, complete genome
Lineage: Bordetella avium; Bordetella; Alcaligenaceae; Burkholderiales; Proteobacteria; Bacteria
General Information: This strain is a spontaneous nalidixic acid-resistant derivative of virulent strain 197. This group of organisms is capable of invading the respiratory tract of animals and causing severe diseases. They express a number of virulence factors in order to do this including filamentous hemagglutins for attachment, cytotoxins, and proteins that form a type III secretion system for transport of effector molecules into host cells. This organism infects the respiratory tract of birds, and causes bordetellosis in commercially important animals such as turkeys, resulting in devastating losses every year due to secondary infections.
Subject: NC_008526:2489196 Lactobacillus casei ATCC 334, complete genome
Lineage: Lactobacillus casei; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria
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.