Query: NC_013171:228356 Anaerococcus prevotii DSM 20548, complete genome
Lineage: Anaerococcus prevotii; Anaerococcus; Clostridiales Family XI; Clostridiales; Firmicutes; Bacteria
General Information: Isolation: Human plasma; Temp: Mesophile; Temp: 37C; Habitat: Host, Mouth microflora, Skin microflora. Anaerococcus prevotii, formerly Peptostreptococcus prevotii, is a member of the normal human gastrointestinal tract. However, it can be isolated from abscesses and other infections and may be considered an opportunistic pathogen.
Subject: NC_008505:36638 Lactococcus lactis subsp. cremoris SK11 plasmid 3, complete
Lineage: Lactococcus lactis; Lactococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria
General Information: This strain is recognized for the beneficial flavors it produces during cheese production. This subspecies is used to make hard cheeses. 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.