Query: NC_017259:25400 Buchnera aphidicola str. Ua (Uroleucon ambrosiae) chromosome, Lineage: Buchnera aphidicola; Buchnera; Enterobacteriaceae; Enterobacteriales; Proteobacteria; Bacteria General Information: It is believed that the Buchnera provide the essential nutrients the host lacks. Besides a nutritional co-dependence, due to a co-existence of millions of years, Buchnera have lost the ability to produce cell surface components such as lipopolysaccharides. This makes for an obligate endosymbiont relationship between host and Buchnera. Buchnera are prokaryotic cells which belong to the gamma-Proteobacteria, closely related to the Enterobacteriaceae family. Phylogenetic studies using 16S rRNA indicate that the symbiotic relationship was established around 200-250 million years ago. Since Buchnera are closely related to Escherichia coli and Haemophilus influenzae, comparative genomic studies can shed light on the evolutionary mechanisms of intracellular endosymbiosis as well as the different underlying molecular basis between organisms with parasitic behavior and symbionts.
- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark); - hypothetical protein; - cds: hover for description
General Information: This strain was isolated from Emmental cheese. Starter culture for milk fermentation and flavor development of cheese. 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.