Query: NC_014106:419511 Lactobacillus crispatus ST1, complete genome Lineage: Lactobacillus crispatus; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria General Information: They are commonly found in the oral, vaginal, and intestinal regions of many animals. Lactobacilli 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 crispatus is a member of the normal human oral, gastrointestinal, and genital tract microflora.
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General Information: This species was isolated from tissue cultures of Populus, the Poplar tree. Colonies are pink to red, and the red pigment is water insoluble. Species of the genus Methylobacterium are strictly aerobic, facultatively methylotrophic, Gram-negative, rod-shaped bacteria that are able to grow on one-carbon compounds (e.g. methanol or methylamine), as well as on a variety of C2, C3 and C4 substrates. Only the type species, Methylobacterium organophilum, has been shown to use methane as the sole source of carbon and energy. Members of the genus are distributed in a wide variety of natural and man-made environments, including soil, air, dust, fresh- and marine water and sediments, water supplies, bathrooms, air-conditioning systems and masonry, and some are opportunistic human pathogens.