Query: NC_005364:292507 Mycoplasma mycoides subsp. mycoides SC str. PG1, complete genome Lineage: Mycoplasma mycoides; Mycoplasma; Mycoplasmataceae; Mycoplasmatales; Tenericutes; Bacteria General Information: Causative agent of contagious pleuropneumonia in livestock. This genus belongs to the class Mollicutes (phylum Tenericutes), a taxonomic group of small (0.3-0.8 micron diameter) monoderm bacteria characterized by the lack of cell walls, reduced genome sizes, and obligate parasitic lifestyles (Krieg et al., 2010). Over 120 obligate parasitic species found in a wide spectrum of hosts, including humans, animals, insects and plants. Infection typically proceeds through the attachment of bacteria to host cells via assorted adhesins or, in some species, through highly specialized surface protein appendages. In some cases, subsequent invasion of host cells results in a prolonged intracellular persistence that may cause lethality. These adaptive strategies are involved in host cell attachment and invasion, as well as immune evasion. Although mycoplasmas are dependent on their association with eukaryotic host tissue in nature, most can be cultivated axenically if their fastidious growth requirements are met. Nearly all mycoplasmas derive energy only from glycolytic pathways, whereas some can hydrolyze arginine. Assigned to the genus Mycoplasma by historic taxonomic precedent, organism in the Mycoplasma mycoides phylogenetic cluster are in fact more closely related to other genera in the Mollicutes (Krieg et al., 2010).
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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.