Query: NC_016809:389561 Haemophilus influenzae 10810, complete genome Lineage: Haemophilus influenzae; Haemophilus; Pasteurellaceae; Pasteurellales; Proteobacteria; Bacteria General Information: A group of organisms that are either obligate parasites or commensal organisms found in animal mucous membranes. Almost all species require the presence of important growth factors found in the blood of their hosts, including either X factor (protoporphyrin IX or heme) or V factor (nicotinamide adenine dinucleotide (NAD or NADP)). This organism was first isolated in the 1890s during an influenza pandemic by Pfeiffer, and was originally thought to be the source of influenza, although later it was shown to be a secondary pathogen and may be synergistic with the influenza virus. This bacterium is one of the leading causes of meningitis in young children, and it may also cause septicemia, otitis media (inflammation of the middle ear), sinusitis (inflammation of the sinus cavity) and chronic bronchitis. It is highly adapted to its human host and typically lives in the nasopharynx and is a major cause of lower respiratory infections in infants and small children in developing countries (type 1b strain), although vaccine use has resulted in the decline of infections. The encapsulated organism can penetrate the blood and avoid both phagocytosis and complement-mediated lysis. All known strains produce neuraminidase and an IgA protease as well as fimbrial adhesins for attachment.
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General Information: Lactobacillus casei str. Zhang was isolated from traditional home-made koumiss (fermented mare's milk) in Inner Mongolia, China. This strain has the potential probiotic properties such as high resistance to acidic pH and bile salt. 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. Lactobacillus casei is used as a starter culture during milk fermentation and for the flavor development of certain bacterial-ripened cheeses.