Pre_GI: SWBIT SVG BLASTN

Query: NC_008278:5399715 Frankia alni ACN14a, complete genome

Lineage: Frankia alni; Frankia; Frankiaceae; Actinomycetales; Actinobacteria; Bacteria

General Information: This strain was isolated from a green alder (Alnus crispa) growing in Tadoussac, Canada. These bacteria were originally linked to fungi, because of the mycelium-like filaments many of them form. This bacterium is able to establish a nitrogen-fixing symbiosis with alder (Alnus spp.) and myrtle (Myrica spp.), two pioneer plant genera of temperate regions, found on forest clearings, mine wastes, sand dunes and glacial moraines where nitrogen is the limiting factor. Frankia alni causes root hair deformation: it penetrates the cortical cells and induces the formation of nodules which resemble those induced by Rhizobium in legumes. These nodules are then colonized by vegetative hyphae (mycelium filaments) which differentiate into diazo-vesicles

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BLASTN Alignment.txt

Subject: NC_004369:256262 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.