Lactobacillus. This is the largest genus of the lactic acid bacteria group, with over 50 species in total. 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
More...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. This organism is used as a starter culture during milk fermentation and for the flavor development of certain bacterial-ripened cheeses.| | | Organism Overview See also: Genome list Plasmid list | Related BioProjects | Type | Count |
|---|
| RefSeq Genome | 9 | | Genome sequencing | 18 | | Transcriptome or Gene expression | 5 | | Variation | 1 | |
| | Genome Projects | Highest level of Assembly | RefSeq | Primary | All |
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Chromosomes
| 5 | 5 | 5 | |
No data
| 1 | 13 | 14 | |
Total
| 6 | 18 | 19 | |
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