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 originally identified as Pyrococcus sp. strain KOD1. It was isolated from a solfatara on Kodakara Island, Japan. Hyperthermophilic archeon. This genus is a member of the order Thermococcales in the Euryarchaeota. Thermococcus sp. are the most commonly isolated hyperthermophilic organisms and are often isolated from marine hydrothermal vents and terrestrial hot sulfur springs. Elemental sulfur is either required for, or stimulates, growth. These obligate heterotrophs can ferment a variety of organic compounds, including peptides, amino acids, and sugars in the absence of sulfur. Thermococcus kodakaraensis is a hyperthermophilic archeon. Proteins from this organism have been extensively studied to find thermostable enzymes for industrial and biotechnological applications.