Query: NC_015978:352478 Lactobacillus sanfranciscensis TMW 1.1304 chromosome, complete Lineage: Lactobacillus sanfranciscensis; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria 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.
- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark); - hypothetical protein; - cds: hover for description
General Information: This organism was isolated from the Dead Sea and will provide information on the proteins necessary for adaptation to a high salt environment. Halophilic archaeon. Halobacterial species are obligately halophilic microorganisms that have adapted to optimal growth under conditions of extremely high salinity 10 times that of sea water. They contain a correspondingly high concentration of salts internally and exhibit a variety of unusual and unique molecular characteristics. Since their discovery, extreme halophiles have been studied extensively by chemists, biochemists, microbiologists, and molecular biologists to define both molecular diversity and universal features of life. A notable list of early research milestones on halophiles includes the discovery of a cell envelope composed of an S-layer glycoprotein, archaeol ether lipids and purple membrane, and metabolic and biosynthetic processes operating at saturating salinities. These early discoveries established the value of investigations directed at extremophiles and set the stage for pioneering phylogenetic studies leading to the three-domain view of life and classification of Halobacterium as a member of the archaeal domain. This organism is also know as "Halobacterium of the Dead Sea". Growth occurs in 1.7-5.1 M NaCl with optimum salt concentration of 3.4-3.9 M NaCl. The cytosol of this organism is a supersaturated salt solution in which proteins are soluble and active. This halophile is chemoorganotrophic and able to use a wide variety of compounds as sole carbon and energy sources.