Query: NC_004842:62000 Anaplasma marginale str. St. Maries, complete genome Lineage: Anaplasma marginale; Anaplasma; Anaplasmataceae; Rickettsiales; Proteobacteria; Bacteria General Information: This strain was recovered from an acutely infected cow from Northern Idaho, USA and bears an msp1a genotype of JBB. This strain is transmitted by ticks and is known to be virulent. This organism is the causative agent of bovine anaplasmosis and is an obligate intracellular pathogen. Transmission occurs via an arthropod vector (tick) and is a major problem in tropical regions where it causes severe morbidity in cattle populations. The bacterium lives intracellularly within membrane-bound vesicles in the host erythrocyte, a cell type which it specifically targets, resulting in severe anemia for the host organism.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
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.