Pre_GI: BLASTP Hits

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Query: NC_013199:845000:847619 Lactobacillus rhamnosus Lc 705, complete genome

Start: 847619, End: 847861, Length: 243

Host Lineage: Lactobacillus rhamnosus; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria

General Information: 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, and other products such as fermented milks, all stemming from 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 cultivated, created, 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 rhamnosus is used in the manufacture of cheese and other dairy products to aid ripening and enhance flavors. This organism has also been shown to stimulate the immune system and have antibacterial activity against intestinal pathogens, indicating that it may be useful as a probiotic.




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SubjectStartEndLengthSubject Host DescriptionCDS descriptionE-valueBit score
NC_007929:293709:296879296879297070192Lactobacillus salivarius subsp. salivarius UCC118, complete genomeCro-like protein, phage associated9e-0855.5
NC_007794:3218729:322968332296833230366684Novosphingobium aromaticivorans DSM 12444, complete genomeputative prophage repressor4e-0650.1