Query: NC_012483:3731542 Acidobacterium capsulatum ATCC 51196, complete genome Lineage: Acidobacterium capsulatum; Acidobacterium; Acidobacteriaceae; Acidobacteriales; Acidobacteria; Bacteria General Information: Isolated from acidic mine drainage in Yanahara mine, Okayama, Japan. Acidophilic bacterium. This genus comprises a number of species commonly found in water reservoirs, microbial mats, many different soil types, marine and freshwater sediments, as well as in hot-spring mats and sediments, etc. Furthermore, they sometimes form the dominant group in a habitat. These bacteria are involved in the first step of destruction of biologically complex molecules produced by autotrophic (capable of synthesizing their own nutrients) microorganisms. Acidobacterium capsulatum is an aerobic, mesophilic, chemo-organotroph able to use a variety of carbon sources and to grow up to pH 6.0. The species comprises several strains characterized by orange pigmentation, production of menoquinones as their sole quinones, and branched-chain iso fatty acids as their cell envelope components.
- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark); - hypothetical protein; - cds: hover for description
General Information: Lactobacillus casei BL23 is a probiotic strain that was originally isolated from 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.