Pre_GI: SWBIT SVG BLASTN

Query: NC_006368:3211998 Legionella pneumophila str. Paris, complete genome

Lineage: Legionella pneumophila; Legionella; Legionellaceae; Legionellales; Proteobacteria; Bacteria

General Information: This serogroup I strain is endemic in France. Causes Legionnaire's disease. This organism is a non-marine bacterium usually found growing inside other organisms such as protozoans in aquatic environments. They can also be found in soil, freshwater, and in biofilms. The first outbreak of Legionnaire's disease occurred in 1976 at an American Legion convention and the resulting pneumonia-like disease resulted in 34 deaths. The cause of the disease was traced to Legionella bacteria. Once the bacteria are brought into the lungs they make contact with alveolar macrophages and are internalized where they can cause severe respiratory distress. Internalization occurs through specialized vacuoles (replicative phagosomes) that allow the bacteria to grow and replicate prior to escape from the macrophage. Formation of the replicative phagosome, which requires reprogramming of the normal phagosome maturation pathway, requires a type IV secretion system called the Dot/Icm system. This type IV system is closely related to the conjugative system of plasmid ColIb-P9, and is involved in the secretion of numerous protein components that aid in formation of the replicative phagosome. Other virulence determinants include a set of multidrug transporters and other efflux pumps for toxic compounds that may allow the organism to persist in its habitat, a set of LPS phase variable genes that enhance immune evasion, and a type II secretion system for transport of hydrolases.

Subject: NC_008497:1111891 Lactobacillus brevis ATCC 367, complete genome

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

General Information: Lactic acid bacterium used in fermentation. 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, fermented milks, and other products, 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 created, cultivated, 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. This organism is used as a starter culture for various types of beer, sourdough, and silage fermentation.