Query: NC_011658:5239509 Bacillus cereus AH187 chromosome, complete genome Lineage: Bacillus cereus; Bacillus; Bacillaceae; Bacillales; Firmicutes; Bacteria General Information: This strain was isolated from the vomit of a person having eaten cooked rice by the Public Health Laboratory Service (PHLS), London, UK. The isolate was associated with an emetic outbreak in 1972. This organism is a soil-dwelling opportunistic pathogen that causes food poisoning in infected individuals. The rapid onset is characterized by nausea and vomiting while the late onset is characterized by diarrhea and abdominal pain. The emetic disease is caused by a small stable dodecadepsipeptide cerulide whereas the diarrheal disease is caused by a heat labile enterotoxin. Some strains produce a potent cytotoxin that forms a pore in the membrane of eukaryotic cells and causes necrotic enteritis (death of intestinal epithelial cells) while the unique tripartite membrane lytic toxin hemolysin BL contributes to the diarrheal disease and destructive infections of the eye.
- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark); - hypothetical protein; - cds: hover for description
General Information: Lactic acid bacterium used in fermentation. 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. This organism is used as a starter culture for various types of beer, sourdough, and silage fermentation.