Query: NC_014974:404015 Thermus scotoductus SA-01 chromosome, complete genome
Lineage: Thermus scotoductus; Thermus; Thermaceae; Thermales; Deinococcus-Thermus; Bacteria
General Information: This is a thermophilic, facultatively mixotrophic sulfur-oxidizing bacterium. Thermus scotoductus SA-01 was isolated from fissure water in a South African gold mine. This organism is a thermophilic bacterium which was isolated from fissure water in the Witwatersrand Supergroup at a depth of 3.2 km below surface in a South African gold mine. It is a 2.9-billion-year-old formation of low permeability sandstone and shale with minor volcanic units and conglomerates. The ambient temperature of the rock is approximately 60°C. Samples were collected from a freshly mined rock surface and from a water-producing borehole that penetrated 121 m horizontally into the formation at a depth of 3,198 m. T. scotoductus SA-01 is a facultative anaerobe capable of coupling the oxidation of organic substrates to reduction of a wide range of electron acceptors, including nitrate, Fe(III), Mn(IV) or S(0) as terminal electron acceptors.
Subject: NC_014334:769205 Lactobacillus casei str. Zhang chromosome, complete genome
Lineage: Lactobacillus casei; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria
General Information: Lactobacillus casei str. Zhang was isolated from traditional home-made koumiss (fermented mare's milk) in Inner Mongolia, China. This strain has the potential probiotic properties such as high resistance to acidic pH and bile salt. 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, 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 casei is used as a starter culture during milk fermentation and for the flavor development of certain bacterial-ripened cheeses.