Query: NC_013791:579842 Bacillus pseudofirmus OF4 chromosome, complete genome Lineage: Bacillus pseudofirmus; Bacillus; Bacillaceae; Bacillales; Firmicutes; Bacteria General Information: This strain was isolated from soil in New York State by alkaline enrichment cultures. Because of its pH range and genetic accessibility, this alkaliphile has been extensively used as the model organism for studies of the bioenergetics of life at extremely high pH. This organism is a facultative, extreme alkaliphile that grows non-fermentatively as well as fermentatively in a pH range from near neutral to above pH 11.2.
- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark); - hypothetical protein; - cds: hover for description
General Information: This is the characteristic organism in wheat sourdough. 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.