Query: NC_015707:1911431 Thermotoga thermarum DSM 5069 chromosome, complete genome Lineage: Thermotoga thermarum; Thermotoga; Thermotogaceae; Thermotogales; Thermotogae; Bacteria General Information: Country: Djibouti; Isolation: Continental solfataric spring; Africa; Temp: Hyperthermophile; Temp: 80C. This organism, a member of the Thermotogales, has the characteristic morphology of one or more cells contained in a sheath-like envelope which extends beyond the cell wall. Preliminary sequencing of Thermotogales genomes has identified extensive horizontal gene transfer between these organisms and the Archaea. Thermotoga thermarum does not grow at high salt concentrations (>0.6% NaCL). This organism also produces heat stable enzymes such as endoxylanase, beta xylosidase and alpha arabinofuranosidase which may have commercial uses.
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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.