Lactobacillus brevis ATCC 367

Names Lactobacillus brevis ATCC 367
Accession numbers NC_008497, NC_008498, NC_008499
Background Lactobacilli are normal inhabitants of the gastrointestinal tract of man and animals where they are widely considered to exert a number of beneficial roles including immunomodulation, interference with enteric pathogens, and maintenance of a healthy intestinal microflora. Historically, probiotic roles have been ascribed primarily to Lactobacillus acidophilus. The genus Lactobacillus presently comprises more than 50 recognized species of non pathogenic bacteria which in addition to their probiotic effects are useful to human as indispensable agents for the fermentation of foods and feed. Lactobacillus brevis is an heterofermentative bacterium that utilizes hexoses by the 6-phosphogluconate pathway, producing lactic acid, CO2 and ethanol and/or acetic acid in equimolar amounts. It can be isolated from many different environments and it is frequently used as starter culture in silage fermentation, sourdough, lactic-acid-fermented types of beer and is also involved in wine fermentation (adapted from (EBI Integr8)
Strain ATCC 367
Complete Yes
Sequencing centre (21-OCT-2006) National Center for Biotechnology Information, NIH, Bethesda, MD 20894, USA
(22-MAY-2006) US DOE Joint Genome Institute, 2800 Mitchell Drive B100, Walnut Creek, CA 94598-1698, USA
Sequencing quality NA
Sequencing depth NA
Sequencing method NA
Isolation site Silage
Isolation country NA
Number of replicons 3
Gram staining properties Positive
Shape Bacilli
Mobility Yes
Flagellar presence No
Number of membranes 1
Oxygen requirements Facultative
Optimal temperature 25.0
Temperature range Mesophilic
Habitat Multiple
Biotic relationship Free living
Host name NA
Cell arrangement Chains, Singles
Sporulation Nonsporulating
Metabolism NA
Energy source NA
Diseases NA
Pathogenicity No