Pre_GI: SWBIT SVG BLASTN

Query: NC_006932:1795500 Brucella abortus biovar 1 str. 9-941 chromosome I, complete

Lineage: Brucella abortus; Brucella; Brucellaceae; Rhizobiales; Proteobacteria; Bacteria

General Information: Causes bovine brucellosis. They are highly infectious, and can be spread through contact with infected animal products or through the air, making them a potential bioterrorism agent. Once the organism has entered the body, it can become intracellular, and enter the blood and lymphatic regions, multiplying inside phagocytes before eventually causing bacteremia (spread of bacteria through the blood). Once the organism has entered the body, it can become intracellular, and enter the blood and lymphatic regions, multiplying inside phagocytes before eventually causing bacteremia (spread of bacteria through the blood). Virulence may depend on a type IV secretion system which may promote intracellular growth by secreting important effector molecules. This organism was first noticed on the island of Malta. It is the primary cause of bovine brucellosis, which results in enormous (billions of dollars) economic losses due primarily to reproductive failure and food losses. In man, it causes undulant fever, a long debilitating disease that is treated by protracted administration of antibiotics.

- Sequence; - BLASTN hit (Low score = Light, High score = Dark)
- hypothetical protein; - cds: hover for description

BLASTN Alignment.txt

Subject: NC_008528:610070 Oenococcus oeni PSU-1, complete genome

Lineage: Oenococcus oeni; Oenococcus; Leuconostocaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain was isolated at Penn State University, USA and is used commercially for malolactic fermentation in wines. Lactic acid bacterium used in wine production. Oenococcus oeni is another member of the lactic acid bacteria and it occurs naturally in marshes and similar environments. It carries out malolactic conversion during secondary fermentation in wine production which is the conversion of malic acid to lactic acid with a concomitant rise in pH, making the wine microbiologically stable and enhancing the sensory properties of the wine (aroma, flavor, and texture). The organism's high tolerance to sulfite and ethanol mean that it will be the predominant organism in the wine at the end of fermentation where it cleans up the remaining sugars and converts the bitter-tasting malic acid.