Pre_GI: SWBIT SVG BLASTN

Query: NC_003116:2063500 Neisseria meningitidis Z2491, complete genome

Lineage: Neisseria meningitidis; Neisseria; Neisseriaceae; Neisseriales; Proteobacteria; Bacteria

General Information: This is a serogroup A strain isolated in Gambia in 1983. Causes septicemia and meningitis. The second of two pathogenic Neisseria, this organism causes septicemia and is the leading cause of life-threatening meningitis (inflammation of the meninges, the membrane surrounding the brain and spinal cord) in children. This organism typically residies in the nasopharynx cavity but can invade the respiratory epthelial barrier, cross into the bloodstream and the blood brain barrier, and cause inflammation of the meninges. Pathogenicity factors include the surface proteins (porins and opacity proteins), and the type IV pilus (which is also found in Neisseria gonorrhoeae). Pathogenicity factors include the surface proteins (porins and opacity proteins), and the type IV pilus (which is also found in Neisseria gonorrhoeae). This organism, like Neisseria gonorrhoeae, is naturally competent, and protein complexes at the cell surface recognize the uptake signal sequence in extracellular DNA, an 8mer that is found at high frequency in Neisseria chromosomal DNA.

Subject: NC_015975:752927 Lactobacillus ruminis ATCC 27782 chromosome, complete genome

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

General Information: This organism was isolated from bovine rumen. 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.