Query: NC_014387:79808 Butyrivibrio proteoclasticus B316 chromosome 1, complete genome
Lineage: Butyrivibrio proteoclasticus; Butyrivibrio; Lachnospiraceae; Clostridiales; Firmicutes; Bacteria
General Information: Butyrivibrio proteoclasticus, formerly Clostridium proteoclasticum, was isolated from rumen contents of a cow. This organism is highly proteolytic and therefore probably involved in the degradation of proteins in the rumen.
Subject: NC_008505:36638 Lactococcus lactis subsp. cremoris SK11 plasmid 3, complete
Lineage: Lactococcus lactis; Lactococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria
General Information: This strain is recognized for the beneficial flavors it produces during cheese production. This subspecies is used to make hard cheeses. Microorganism used in cheese production. This microbe is a member of the lactic acid bacteria and produces lactic acid from sugars. It is found in many environments including plant and animal habitats. Lactococcus lactis is used as a starter culture for the production of cheese products (such as cheddar) and in milk fermentations and, as such, is one of the most important microbes in the food industry. The degradation of casein, acidification by lactic acid, and production of flavor compounds, processes that are caused by the bacteria, contribute to the final product.