Query: NC_014034:152264 Rhodobacter capsulatus SB1003 chromosome, complete genome Lineage: Rhodobacter capsulatus; Rhodobacter; Rhodobacteraceae; Rhodobacterales; Proteobacteria; Bacteria General Information: This strain is a derivative strain isolated in the laboratory of Barry Marrs from the classical progenitor strain B10. It is rifampicin-resistant, produces GTA, and is capable of growing under high illumination (resistant to photooxidative killing). Bacteria belonging to the Rhodobacter group are metabolically versatile as they are able to use photosynthesis and usually can grow under both anaerobic and aerobic conditions. This organism is a facultatively phototrophic purple non-sulfur bacterium and the type species of the Rhodobacter group. The colony's color depends largely on the amount of oxygen present in its environment. While it is able to produce cellular energy in a number of different ways, it can rely on anoxygenic photosynthesis under anaerobic conditions in the presence of light. Some strains produce the Gene Transfer Element (GTA), a pro-phage particle capable of transferring genetic material between strains.
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General Information: Lactobacillus salivarius salivarius strain UCC118 was isolated from the human gastrointestinal tract. This organism produces bacteriocins, antibiotic compounds which have inhibitory effects on pathogenic microorganisms. Lactobacillus salivarius subsp. salivarius strain UCC118 has been extensively studied for its effectiveness as a probiotic to maintain the balance of the gut microbial flora and stimulate the intestinal immune system. Oral and gastrointestinal tract bacterium. 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. Lactobacillus salivarius was first isolated as part of a survey of human oral lactobacilli and is commonly found in the oral cavity and gastrointestinal tract of humans and other animals.