Pre_GI: SWBIT SVG BLASTN

Query: NC_004344:257471 Wigglesworthia glossinidia endosymbiont of Glossina brevipalpis,

Lineage: Wigglesworthia glossinidia; Wigglesworthia; Enterobacteriaceae; Enterobacteriales; Proteobacteria; Bacteria

General Information: This organism is the obligate endosymbiont for the tsetse fly Glossina brevipalpis. As Wigglesworthia brevipalpis resides intracellularly, the resulting co-evolution with its host over millions of years has led to a drastic reduction in the bacterium's genome size, resulting in this its inability to survive outside the host. Tsetse fly endosymbiont. This organism is the obligate endosymbiont for the tsetse fly Glossina brevipalpis, Glossina tachinoides, Glossina palpalis palpalis, and Glossina austeni. The tsetse fly is a vector for African trypanosomes, and is the main transmitter of deadly diseases in animals and humans in Africa. The fly feeds on a restricted diet, exclusively consisting of vertebrate blood, and lacks certain metabolic compounds needed for survival and reproduction. To complement this lack in nutrients, the tsetse fly relies mainly on the intracellular bacterial symbiont, Wigglesworthia glossinidia for its viability and fecundity.

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BLASTN Alignment.txt

Subject: NC_007576:435713 Lactobacillus sakei subsp. sakei 23K, complete genome

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

General Information: This strain (23K) was originally isolated from a French sausage. 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 sakei is the predominant lactic acid bacteria found on fresh meat. This organism is used as a starter in the production of fermented meat products, and plays a major role in preserving meat products by inhibiting the growth of other bacteria.