Query: NC_011886:2696671 Arthrobacter chlorophenolicus A6, complete genome Lineage: Arthrobacter chlorophenolicus; Arthrobacter; Micrococcaceae; Actinomycetales; Actinobacteria; Bacteria General Information: Arthrobacter chlorophenolicus A6 (DSM 12829) was isolated from soil at Fort Collins, Colorado, USA and is able to use 4-chlorophenol as a sole source of carbon and energy. This organism can degrade 4-chlorophenol in soil at temperatures ranging from 5 to 28 degrees C making it a good candidate for bioremediation. Arthrobacter chlorophenolicus can degrade high concentrations of para-substituted phenols, such as 4-chlorophenol and 4-nitrophenol and can survive under harsh conditions, such as cold temperature and during starvation in soil.
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General Information: 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, and other products such as fermented milks, 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 cultivated, created, 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 probiotic species has been associated with active caries lesions.