Pre_GI: SWBIT SVG BLASTN

Query: NC_006448:5046 Streptococcus thermophilus LMG 18311, complete genome

Lineage: Streptococcus thermophilus; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain was isolated from commercial yogurt in 1974 in the United Kingdom. Lactic acid producing bacterium used in cheese and yogert production. Streptococci are Gram-positive, nonmotile, nonsporeforming, catalase-negative cocci that occur in pairs or chains. Members of this genus vary widely in pathogenic potential. Most streptococci are facultative anaerobes, and some are obligate anaerobes. Serologic grouping is based on antigenic differences in cell wall carbohydrates, in cell wall pili-associated protein, and in the polysaccharide capsule in group B streptococci. This organism is a lactic acid bacteria often used as a starter culture for fermented dairy products including yogurt and cheese.

Subject: NC_007794:2839239 Novosphingobium aromaticivorans DSM 12444, complete genome

Lineage: Novosphingobium aromaticivorans; Novosphingobium; Sphingomonadaceae; Sphingomonadales; Proteobacteria; Bacteria

General Information: This strain, also known as F199, was isolated from a sample obtained at a depth of 410 m from a borehole sample that was drilled at the Savannah River Site in South Carolina, USA. Aromatic hydrocarbon-degrading bacterium. This organism is unusual in that it has glycosphingolipid in the cell envelope instead of the lipopolysaccharide found in most other gram negative organisms. It is typically isolated from a wide range of environmental sites.