Query: NC_004917:946550 Helicobacter hepaticus ATCC 51449, complete genome Lineage: Helicobacter hepaticus; Helicobacter; Helicobacteraceae; Campylobacterales; Proteobacteria; Bacteria General Information: This organism was found to be linked to an increasing incidence of liver tumors in mouse colonies at the National Cancer Institute in 1992. Normally it resides in the lower intestines, but it can cause chronic hepatitis. This organism has a similar urease gene cluster and cytolethal distending toxin as compared to Helicobacter pylori, but lacks other virulence factors such as the vacuolating cytotoxin and the cag pathogenicity island. However, it does contain a pathogenicity island that encodes proteins similar to those found in a type IV secretion system. Causes liver disease. This genus consists of organisms that colonize the mucosal layer of the gastrointestinal tract or are found enterohepatically (in the liver). This species was associated with an increase in liver tumors. It can cause active chronic hepatitis and typhlitis (inflammation of a region at the beginning of the large intestine), hepatocellular tumors, and gastric bowel disease in various mice strains.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: Lactobacillus salivarius salivarius strain UCC118 was isolated from the human gastrointestinal tract. This organism produces bacteriocins, antibiotic compounds which have inhibitory effects on pathogenic microorganisms. Lactobacillus salivarius subsp. salivarius strain UCC118 has been extensively studied for its effectiveness as a probiotic to maintain the balance of the gut microbial flora and stimulate the intestinal immune system. Oral and gastrointestinal tract 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 salivarius was first isolated as part of a survey of human oral lactobacilli and is commonly found in the oral cavity and gastrointestinal tract of humans and other animals.