Query: NC_015318:249445 Hippea maritima DSM 10411 chromosome, complete genome Lineage: Hippea maritima; Hippea; Desulfurellaceae; Desulfurellales; Proteobacteria; Bacteria General Information: Environment: Marine; Isolation: Marine sediment from hot vent of tidal zone; Temp: Thermophile; Tem: 55C; Country: Papua New Guinea: Matupi Harbour. This is a moderately thermophilic, sulfur-reducing bacterial species isolated from shallow-water hot vents of the Bay of Plenty (New Zealand) and Matupi Harbour (Papua New Guinea).
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General Information: Lactic acid bacterium used in fermentation. 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. This organism is used as a starter culture for various types of beer, sourdough, and silage fermentation.