Query: NC_014335:5165211 Bacillus cereus biovar anthracis str. CI chromosome, complete
Lineage: Bacillus cereus; Bacillus; Bacillaceae; Bacillales; Firmicutes; Bacteria
General Information: This strain probably caused lethal anthrax in chimpanzee Leo in the rainforest of the Tai National Park, Cote d'Ivoire. It belongs to a collection of genetically closely related bacteria, isolated in 2001 and 2002 from deceased wild chimpanzees living in this rain forest area. An autopsy showed symptoms typical of anthrax, but the bacterium isolated was motile, unlike B.anthracis. This organism is a soil-dwelling opportunistic pathogen that causes food poisoning in infected individuals. The rapid onset is characterized by nausea and vomiting while the late onset is characterized by diarrhea and abdominal pain. The emetic disease is caused by a small stable dodecadepsipeptide cerulide whereas the diarrheal disease is caused by a heat labile enterotoxin. Some strains produce a potent cytotoxin that forms a pore in the membrane of eukaryotic cells and causes necrotic enteritis (death of intestinal epithelial cells) while the unique tripartite membrane lytic toxin hemolysin BL contributes to the diarrheal disease and destructive infections of the eye.
Subject: NC_005362:1651767 Lactobacillus johnsonii NCC 533, complete genome
Lineage: Lactobacillus johnsonii; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria
General Information: This strain is a human isolate from the Nestle strain collection that has been studied for immunomodulation as well as pathogen inhibition. Probiotic microorganism. 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 johnsonii is found in the human gut. It is a member of the acidophilus group of intestinal lactobacilli that has been extensively studied for their "probiotic" activities.