Query: NC_014654:391201 Halanaerobium sp. 'sapolanicus' chromosome, complete genome Lineage: Halanaerobium hydrogeniformans; Halanaerobium; Halanaerobiaceae; Halanaerobiales; Firmicutes; Bacteria General Information: Environment: Fresh water, Sediment; Temp: Mesophile; Temp: 34 - 42C. Organisms identified in the genus Halanaerobium (also known as Haloanaerobium) were first isolated from the Great Salt Lake in Utah, USA and have since been isolated from diverse saline environments such as oil reserviors, brine-seawater interfaces and hypersaline sediments. These bacteria are extremely salt-tolerant and are able to grow in concentrations of salt as high as 25%.
- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark); - hypothetical protein; - cds: hover for description
General Information: This is the characteristic organism in wheat sourdough. 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.