Pre_GI: SWBIT SVG BLASTN

Query: NC_003103:266013 Rickettsia conorii str. Malish 7, complete genome

Lineage: Rickettsia conorii; Rickettsia; Rickettsiaceae; Rickettsiales; Proteobacteria; Bacteria

General Information: This strain was isolated from a human in South Africa. Causative agent for Rocky Mountain spotted fever. This genus, like other Rickettsial organisms such as Neorickettsia and Anaplasma, is composed of obligate intracellular pathogens. The latter is composed of two organisms, Rickettsia prowazekii and Rickettsia typhi. The bacteria are transmitted via an insect, usually a tick, to a host organism, in this case humans, where they target endothelial cells and sometimes macrophages. They attach via an adhesin, rickettsial outer membrane protein A, and are internalized where they persist as cytoplasmically free organisms. Transovarial transmission (from mother to offspring) occurs in the invertebrate host. This organism causes Rocky Mountain spotted fever which can cause severe damage to the endothelial layer of major organs, including the lungs, heart, kidneys, and skeletal muscle which can result in death.

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BLASTN Alignment.txt

Subject: NC_008530:1551356 Lactobacillus gasseri ATCC 33323, complete genome

Lineage: Lactobacillus gasseri; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria

General Information: Lactobacillus gasseri ATCC 33323 is a human isolate and is the type strain. This organism has been shown to have probiotic activities such as production of bacteriocins, macrophage stimulation and adherence to intestinal tissues. Normal gastrointestinal bacterium. 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. Lactobacillus gasseri is a rod-shaped, gram-positive anaerobe. Of the lactobacilli, it is the most amenable to DNA introduction and manipulation which should prove useful in the functional genomic analysis of this species. It has been shown to be an effective probiotic in suppressing Helicobacter pylori infections in humans.