Pre_GI: SWBIT SVG BLASTN

Query: NC_008148:2156873 Rubrobacter xylanophilus DSM 9941, complete genome

Lineage: Rubrobacter xylanophilus; Rubrobacter; Rubrobacteraceae; Rubrobacterales; Actinobacteria; Bacteria

General Information: Cellulose-degrading bacterium. This genus contains two species: Rubrobacter radiotolerans and Rubrobacter xylanophilus. These two species represent the oldest lineage (deepest branch) of the Actinobacteria and are distantly related to Mycobacteria and Streptomycetes. Both species are thermophilic and exhibit high tolerance to radiation. Very little research has been done on these organisms and little is known other than their taxonomic characterization. Rubrobacter xylanophilus was isolated from a thermally polluted industrial runoff in the United Kingdom. Some strains of this species are capable of degrading hemicellulose and xylan (polymers of plant origin), and could play a significant role in the degradation of these compounds in the wood and paper industry as well as in the environment.

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BLASTN Alignment.txt

Subject: NC_004369:531579 Corynebacterium efficiens YS-314, complete genome

Lineage: Corynebacterium efficiens; Corynebacterium; Corynebacteriaceae; Actinomycetales; Actinobacteria; Bacteria

General Information: This is the type strain of C. efficiens isolated by researchers of Ajinomoto food company from soils at Kanagawa, Japan in the late 1980's. The strain can grow and produce glutamate at temperatures above up to 45oC in contrast to C. glutamicum that is only efficient at around 30oC. This feature is very beneficial for industrial applications, because less heat removal is required in fermenters to be used for cultivation of these bacteria. Glutamate-producing bacterium. They may be found as members of the normal microflora of humans, where these bacteria find a suitable niche in virtually every anatomic site. This organism is a recently proposed new species of the genus capable of producing significant quantities of glutamic acid (glutamate), an important enhancer of taste in the food industry. It is currently used commercially to produce glutamate and other amino acids and compounds.