Pre_GI Island

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n1_4mer:GRV/n1_4mer:RV = (Global Relative Variance of OU patterns) / (Local Relative Variance of OU patterns)

n0_4mer:D = Distance between local and global OU patterns

n0_4mer:PS = Distance between 2 strands of same DNA molecule

Selected loci indicated by large D, increased GRV associated with decreased RV and moderate increase in PS

NC_014319: Leuconostoc gasicomitatum LMG 18811, complete genome

NCBI: NC_014319

Host Lineage: Leuconostoc gasicomitatum; Leuconostoc; Leuconostocaceae; Lactobacillales; Firmicutes; Bacteria

General Information: Psychrotrophic lactic acid Gram-positive bacterium. This lactic-acid bacterium is associated with gaseous spoilage of raw tomato-marinated meat strips. This contamination is characterized by an increase in pH in conjunction with extreme bulging of the product packaging, known as "protein swell". The package bulging is caused by excessive production of gas due to amino acid decarboxylation, and the rise in pH is associated with subsequent deamination of amin acids. The consumption of marinated, raw, ready-to-cook poulty meat products has been increasing in Europe. Although these products are typically manufactured in high-quality modern processing plants, this unusual spoilage occurs occasionally during periods of quality fluctuation.

Islands with an asterisk (*) contain ribosomal proteins or RNA related elements and may indicate a False Positive Prediction!

#StartEndLengthIsland TextGRV_RVDPSNeighboursClusterSub ClusterBLASTNKey Word ConfirmationOther DB ConfirmationDownload Island
1587977*61171923743Island text1.5263922.951141.0951Neighbours21BLASTN+587977.gbk
21613611164113527525Island text1.5914824.7941.441Neighbours21BLASTN+1613611.gbk