Pre_GI: SWBIT SVG BLASTN

Query: NC_002944:99000 Mycobacterium avium subsp. paratuberculosis K-10, complete genome

Lineage: Mycobacterium avium; Mycobacterium; Mycobacteriaceae; Actinomycetales; Actinobacteria; Bacteria

General Information: This strain was isolated from a diary herd in Wisconsin, USA in the 1970's. Environmental organism which causes infections in birds and humans. This genus comprises a number of Gram-positive, acid-fast, rod-shaped aerobic bacteria and is the only member of the family Mycobacteriaceae within the order Actinomycetales. Like other closely related Actinomycetales, such as Nocardia and Corynebacterium, Mycobacteria have unusually high genomic DNA GC content and are capable of producing mycolic acids as major components of their cell wall. Mycobacterium avium is ubiquitous in the environment, and can be found in stagnant waters and soils. This organism causes tuberculosis in birds and disseminated infections in immunocompromized humans (the elderly, children, and especially patients with AIDS). Infection results in a characteristic pulmonary disease which requires expensive drug therapy for successful treatment. Most prevalent colony morphotypes are smooth opaque, smooth transparent and rough, with the last two being the faster growers in vivo.

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Subject: NC_008711:3454359 Arthrobacter aurescens TC1, complete genome

Lineage: Arthrobacter aurescens; Arthrobacter; Micrococcaceae; Actinomycetales; Actinobacteria; Bacteria

General Information: The TC1 strain was isolated from a South Dakota, USA spill site soil that contained high concentrations (up to 29,000 microg/ml) of atrazine. Converts agricultural biomass to ethanol. Arthrobacter aurescens is found worldwide in the soil, water, and subsurface. It breaks down organic matter and is able to transform heavy metals into less toxic forms, such as the conversion of mercury salts into the neutral metal. It is also capable of utilizing t-anethole as a sole carbon source, and transforming it with high yield into valuable aromatic compounds which could potentially be used for aromas and flavorings.