Query: NC_014554:1019730 Lactobacillus plantarum subsp. plantarum ST-III chromosome, Lineage: Lactobacillus plantarum; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria General Information: Lactobacillus plantarum (strain ST-III) is an aerobic, non spore-forming, non-motile, Gram-negative bacterium isolated from plant material, and the gastrointestinal tract of animals. It is used in the production of fermented foods such as saurkraut, kimchi and sourdough bread. L. plantarum is also of interest as a probiotic to maintain and regulate the human intestinal microflora. Lactobacillus plantarum are commonly isolated from plant material, and the gastrointestinal tract of animals. This organism is used in the production of fermented foods such as saurkraut, kimchi and sourdough bread. This organism is also of interest as a probiotic to maintain and regulate the human intestinal microflora.
- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark); - hypothetical protein; - cds: hover for description
General Information: Originally isolated from bulgarian yogurt in 1919. Lactic acid bacterium used in the fermentation of dairy products. 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 delbrueckii subspecies bulgaricus is used as a starter culture for a number of fermented dairy products such as yogurt and Swiss and Italian-type cheeses, and is a thermophilic culture, where the optimum temperature is 42 C.