Pre_GI: BLASTP Hits

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Query: NC_015978:996933:1002844 Lactobacillus sanfranciscensis TMW 1.1304 chromosome, complete

Start: 1002844, End: 1003344, Length: 501

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

General Information: This is the characteristic organism in wheat sourdough. 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.




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SubjectStartEndLengthSubject Host DescriptionCDS descriptionE-valueBit score
NC_015428:700479:713198713198713701504Lactobacillus buchneri NRRL B-30929 chromosome, complete genomehypothetical protein7e-22103
NC_016605:766836:781087781087781581495Pediococcus claussenii ATCC BAA-344 chromosome, complete genomehypothetical protein5e-1890.1
NC_008497:1111891:113991811399181140421504Lactobacillus brevis ATCC 367, complete genomeMonooxygenase6e-1786.7
NC_015697:1814128:183289218328921833383492Lactobacillus reuteri SD2112 chromosome, complete genomehypothetical protein1e-1479
NC_009513:618000:631363631363631854492Lactobacillus reuteri F275, complete genomehypothetical protein2e-1478.6
NC_007929:111092:114069114069114566498Lactobacillus salivarius subsp. salivarius UCC118, complete genomehypothetical protein1e-1375.9