Query: NC_013928:370893 Streptococcus mutans NN2025, complete genome Lineage: Streptococcus mutans; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria General Information: This strain is a clinical serotype c strain isolated in Japan in 2002. 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. Streptococcus mutans was first isolated in 1924 from human carious (cavities) lesions and is the main cause of tooth decay. This organism thrives in a bacterial community known as a dental plaque which forms on the surface of teeth. This organism has also been implicated in cases of infective endocarditis.
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General Information: This strain was isolated from Emmental 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. Lactobacillus casei is used as a starter culture during milk fermentation and for the flavor development of certain bacterial-ripened cheeses.