Pre_GI: SWBIT SVG BLASTN

Query: NC_000917:1778173 Archaeoglobus fulgidus DSM 4304, complete genome

Lineage: Archaeoglobus fulgidus; Archaeoglobus; Archaeoglobaceae; Archaeoglobales; Euryarchaeota; Archaea

General Information: This is the type strain (DSM 4304) of the Archaeoglobales, and was isolated from a geothermally heated sea floor at Vulcano Island, Italy. Doubling time is four hours under optimal conditions. The organism is an autotrophic or organotrophic sulfate/sulfite respirer. An additional distinguishing characteristic is blue-green fluorescence at 420 nm. This bacterium is the first sulfur-metabolizing organism to have its genome sequence determined. Growth by sulfate reduction is restricted to relatively few groups of prokaryotes; all but one of these are Eubacteria, the exception being the archaeal sulfate reducers in the Archaeoglobales. These organisms are unique in that they are only distantly related to other bacterial sulfate reducers, and because they can grow at extremely high temperatures. The known Archaeoglobales are strict anaerobes, most of which are hyperthermophilic marine sulfate reducers found in hydrothermal environments. High-temperature sulfate reduction by Archaeoglobus species contributes to deep subsurface oil-well 'souring' by iron sulfide, which causes corrosion of iron and steel in oil-and gas-processing systems.

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BLASTN Alignment.txt

Subject: NC_006449:5046 Streptococcus thermophilus CNRZ1066, complete genome

Lineage: Streptococcus thermophilus; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain was isolated from yogurt in France. Lactic acid producing bacterium used in cheese and yogert production. Streptococci are Gram-positive, nonmotile, nonsporeforming, catalase-negative cocci that occur in pairs or chains. Members of this genus vary widely in pathogenic potential. Most streptococci are facultative anaerobes, and some are obligate anaerobes. Serologic grouping is based on antigenic differences in cell wall carbohydrates, in cell wall pili-associated protein, and in the polysaccharide capsule in group B streptococci. This organism is a lactic acid bacteria often used as a starter culture for fermented dairy products including yogurt and cheese.