Query: NC_015978:996933 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: A serum-resistant streptomycin-resistant proline-requiring strain isolated from a patient with disseminated gonococcal infections. Causes gonorrhea. One of two pathogenic Neisseria, this species causes the sexually transmitted disease (STD) gonorrhea, which is the leading reportable STD in adults in the USA. This human-specific organism colonizes and invades the mucosal surface of the urogenital epithelium, crosses the epithelial barrier, and ends up multiplying on the basement membrane. The Opa proteins are responsible for the opaque colony phenotype due to the tight junctions between adjacent Neisseria, and are also responsible for tight adherence to host cells. This organism, like Neisseria meningitidis, is also naturally competent for DNA uptake.