Query: NC_013216:293571 Desulfotomaculum acetoxidans DSM 771, complete genome Lineage: Desulfotomaculum acetoxidans; Desulfotomaculum; Peptococcaceae; Clostridiales; Firmicutes; Bacteria General Information: Isolation: Pig waste in Gottingen, Germany; Temp: Mesophile; Temp: 37C; Habitat: Animal intestinal microflora, Fresh water. Desulfotomaculum acetoxidans has been isolated from fresh or seawater sediment and animal wastes. This organism is able to oxidize acetate to carbon dioxide with the production of hydrogen sulfide.
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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.