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Lactobacillus delbrueckii subsp. bulgaricus is one of over 200 published species in the Lactobacillus genome complex (LGC) and is the main bacterium used for the production of yogurt. It also plays a crucial role in the ripening of some cheeses, as well as in other processes involving naturally fermented products. It is defined as homofermentive lactic acid bacteria due to lactic acid being the single end product of its carbohydrate digestion. It is also considered a probiotic.
Frozen yogurt is a frozen dessert made with yogurt and sometimes other dairy and non-dairy products. Frozen yogurt is a frozen product containing the same basic ingredients as ice cream, but contains live bacterial cultures.
Deinococcus–Thermus is a phylum of bacteria that are highly resistant to environmental hazards, also known as extremophiles. These bacteria have thick cell walls that give them gram-positive stains, but they include a second membrane and so are closer in structure to those of gram-negative bacteria. Cavalier-Smith calls this clade Hadobacteria.
The Thermomicrobia is a group of thermophilic green non-sulfur bacteria. Based on species Thermomicrobium roseum and Sphaerobacter thermophilus, this bacteria class has the following description:
Sphaerobacter is a genus of bacteria. When originally described it was placed in its own subclass (Spahaerobacteridae) within the class Actinobacteria. Subsequently, phylogenetic studies have now placed it in its own order Sphaerobacterales within the phylum Chloroflexi. Up to now there is only one species of this genus known. The closest related cultivated organism to S. Thermophilus is the Thermomicrobium Roseum and has an 87% sequence similarity which indicates that S. Thermophilus is one of the most isolated bacterial species.[4]
Thermus thermophilus is a Gram negative bacterium used in a range of biotechnological applications, including as a model organism for genetic manipulation, structural genomics, and systems biology. The bacterium is extremely thermophilic, with an optimal growth temperature of about 65 °C (149 °F). Thermus thermophilus was originally isolated from a thermal vent within a hot spring in Izu, Japan by Tairo Oshima and Kazutomo Imahori. The organism has also been found to be important in the degradation of organic materials in the thermogenic phase of composting. T. thermophilus is classified into several strains, of which HB8 and HB27 are the most commonly used in laboratory environments. Genome analyses of these strains were independently completed in 2004.
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Streptococcus thermophilus also known as Streptococcus salivarius subsp. thermophilus is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group. It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity. It is non-motile and does not form endospores. S. thermophilus is fimbriated.
Matzoon or matsoni is a fermented milk product of Armenian origin, distributed in Armenia and Georgia. In Japan, it is called Caspian Sea yogurt.
Chal, or shubat, is a Turkic beverage of fermented camel milk, sparkling white with a sour flavor, popular in Central Asia — particularly in Kazakhstan and Turkmenistan. In Kazakhstan the drink is known as shubat, and is a staple summer food. Due to preparation requirements and perishable nature, chal has proved difficult to export. Agaran is collected from the surface of chal.
In enzymology, a phenylalanine-tRNA ligase is an enzyme that catalyzes the chemical reaction
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Hydrogenobacter thermophilus is an extremely thermophilic, straight rod (bacillus) bacterium. TK-6 is the type strain for this species. It is a Gram negative, non-motile, obligate chemolithoautotroph. It belongs to one of the earliest branching order of Bacteria. H. thermophilus TK-6 lives in soil that contains hot water. It was one of the first hydrogen oxidizing bacteria described leading to the discovery, and subsequent examination of many unique proteins involved in its metabolism. Its discovery contradicted the idea that no obligate hydrogen oxidizing bacteria existed, leading to a new understanding of this physiological group. Additionally, H. thermophilus contains a fatty acid composition that had not been observed before.
Bathymodiolus thermophilus is a species of large, deep water mussel, a marine bivalve mollusc in the family Mytilidae, the true mussels. The species was discovered at abyssal depths when submersible vehicles such as DSV Alvin began exploring the deep ocean. It occurs on the sea bed, often in great numbers, close to hydrothermal vents where hot, sulphur-rich water wells up through the floor of the Pacific Ocean.
Varenets, sometimes anglicised as stewler or simmeler, is a fermented milk product that is popular in Russia. Similar to ryazhenka, it is made by adding sour cream (smetana) to baked milk.
Deferribacter thermophilus is an iron-reducing bacteria. It is a manganese- and iron-reducing bacterium. It is thermophilic and anaerobic bacterium, its type strain being designated as strain BMAT. The cells are straight to bent rods.
The Natranaerobiales are an order of bacteria placed within the class Clostridia. This order contains the thermophilic bacterial species Natranaerobius thermophilus and the related species Natranaerobaculum magadiense.
Hydrogenobacter is a genus of bacteria, one of the few in the phylum Aquificae. Type species is H. thermophilus. This genus belongs to Bacteria as opposed to the other inhabitants of extreme environments, the Archaea.
Saccharococcus is a Gram-positive, aerobic, non-spore-formin, heterotrophic, thermophilic and non-motile genus of bacteria from the family of Bacillaceae with one known species.
Natranaerobius thermophilus is a thermophilic, obligately anaerobic and halophilic bacterium from the genus of Natranaerobius which has been isolated from the Wadi An Natrun lake in Egypt.
References
- 1 2 "Amylobacillus thermophilus". www.uniprot.org.
- ↑ Falkiewicz-Dulik, Michalina; Janda, Katarzyna; Wypych, George (2015). Handbook of Material Biodegradation, Biodeterioration, and Biostablization. Elsevier. ISBN 9781927885024.
- ↑ "Amylobacillus thermophilus - Overview - Encyclopedia of Life". Encyclopedia of Life.
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