Pre_GI: BLASTP Hits

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Query: NC_015978:996933:1018065 Lactobacillus sanfranciscensis TMW 1.1304 chromosome, complete

Start: 1018065, End: 1018259, Length: 195

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_008497:1498430:151488015148801515080201Lactobacillus brevis ATCC 367, complete genomehypothetical protein4e-1373.2
NC_008525:664500:664640664640664828189Pediococcus pentosaceus ATCC 25745, complete genomehypothetical protein2e-1064.3
NC_020207:1614000:163329416332941633482189Enterococcus faecium NRRL B-2354, complete genomehypothetical protein5e-0649.7