Query: NC_020409:297258 Desulfovibrio piezophilus str. nov C1TLV30 chromosome, complete
Lineage: Desulfovibrio piezophilus; Desulfovibrio; Desulfovibrionaceae; Desulfovibrionales; Proteobacteria; Bacteria
General Information: Desulfovibrio piezophilus sp. nov. C1TLV30 is able to grow up to 20 MPa. Pressure growth conditions. Nitrogen fixation, Dissimilatory sulfate reduction. Sulfate-reducing, piezophilic and anaerobic bacterium. Isolated from Mediterranean deep-sea falls at a depth of 1700 m
Subject: NC_015978:113656 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.