Pre_GI: SWBIT SVG BLASTN

Query: NC_006449:121462 Streptococcus thermophilus CNRZ1066, complete genome

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

General Information: This strain was isolated from yogurt in France. 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.

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BLASTN Alignment.txt

Subject: NC_008260:1044440 Alcanivorax borkumensis SK2, complete genome

Lineage: Alcanivorax borkumensis; Alcanivorax; Alcanivoracaceae; Oceanospirillales; Proteobacteria; Bacteria

General Information: This bacterium was isolated from a seawater sediment sample in the North Sea. The species is able to use Mihagol-S (C14,15-n-alkanes) as a principal carbon source. Using n-alkanes as a sole carbon source causes the strains to produce extracellular and membrane-bound surface-active glucose lipids. Phenotypic analysis showed a restricted nutritional profile, high halotolerance, the absence of fermentative metabolism, and a low G+C content. This, in combination with a 16S phylogenetic study, allowed the placing of this organism into a new genus.