Query: NC_013656:2382000 Lactococcus lactis subsp. lactis KF147, complete genome Lineage: Lactococcus lactis; Lactococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria General Information: Isolated from mung bean sprouts. 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.
- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark); - hypothetical protein; - cds: hover for description
General Information: Streptococcus equi subsp. zooepidemicus str. MGCS10565 was responsible for a large and severe epidemic outbreak of poststreptococcal glomerulonephritis. Streptococci are Gram-positive, nonmotile, nonsporeforming, catalase-negative cocci that occur in pairs or chains. Members of this genus vary widely in pathogenic potential. Most streptococci are facultative anaerobes, and some are obligate anaerobes. Serologic grouping is based on antigenic differences in cell wall carbohydrates, in cell wall pili-associated protein, and in the polysaccharide capsule in group B streptococci. Streptococcus equi is comprised of three subspecies equi, zooepidemicus and ruminatorum all of which cause disease in horses, sheep or goats. Streptococcus equi subsp. zooepidemicus has also been isolated from clinical cases in humans and other animals. This species is a Lancefield C group bacterium.