Genomics in butter plants
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Streptococcus thermophilus is a beneficial lactic acid bacteria that is widely used in the production of cheese and yogurt products. Recently, an international research team has measured the genome sequences of two thermophilic streptococci, which is of great significance to the food and dairy industry. Streptococcus thermophilus has a close relationship with pathogenic streptococci that cause a variety of diseases, including streptococcal throat infections, severe meningitis, and septic shock. Dusko Ehrlich and colleagues reported in the December Nature-Biotechnology that they measured the complete genomic sequence of two Streptococcus thermophilus and analyzed about 1900 genes in both strains. These genomic sequences show that the environment of Streptococcus has allowed it to lose many genes during the tens of millions of years of carbon cycle evolution. Moreover, a comparative analysis with the pathogenic streptococcal genome revealed gene sequences that produce different pathogenicities, which will help researchers evaluate the safety of Streptococcus thermophilus for human consumption.