| http://purl.uniprot.org/proteomes/UP000002196 | http://www.w3.org/2000/01/rdf-schema#comment | "Gram-positive, AT-rich, facultatively anaerobic nonmotile bacterium. Different strains are used in milk industry mostly for production of cheese starters. It is also found in new products like "fresh cheese", to which it gives its characteristic taste, in kefir and even in some Asian vegetable products, as well as in fermented meats. It is also one of the most popular laboratory microorganisms for studies of lactic acid bacteria physiology."xsd:string |