Pre_GI: SWBIT SVG BLASTN

Query: NC_008312:4795204 Trichodesmium erythraeum IMS101, complete genome

Lineage: Trichodesmium erythraeum; Trichodesmium; ; Oscillatoriales; Cyanobacteria; Bacteria

General Information: Trichodesmium erythraeum strain IMS101 was isolated from the North Carolina coast in 1992 and grows in straight filaments. Filamentous marine cyanobacterium. This filamentous marine cyanobacterium is a nitrogen-fixing organism that contribues a significant amount of the global fixed nitrogen each year. These bacteria are unusual in that nitrogen fixation takes place in a differentiated cell called the diazocyte which is different from the nitrogen-fixing differentiated cell (heterocyst) found in other cyanobacteria. The diazocyte is developed in order to protect the oxygen-sensitive nitrogenases and includes a number of changes including production of more membranes and down-regulation of photosynthetic activity during times of peak nitrogen fixation (noontime). This organism gives the Red Sea its name when large blooms appear and is one of the organisms most often associated with large blooms in marine waters.

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BLASTN Alignment.txt

Subject: NC_008525:664500 Pediococcus pentosaceus ATCC 25745, complete genome

Lineage: Pediococcus pentosaceus; Pediococcus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria

General Information: Use in fermentation of food products. A distinctive characteristic of pediococci is their ability to form tetrads via cell division in two perpendicular directions in a single plane. Like other lactic acid bacteria, species of Pediococcus are acid tolerant, cannot synthesize porphyrins, and possess a strictly fermentative (homofermentative) facultatively anaerobic metabolism with lactic acid as the major metabolic end product. They also occur in such food products as cured meat, raw sausages, and marinated fish, and are are used for biotechnological processing and preservation of foods. This bacterium can be isolated from a variety of plant materials and bacterial-ripened cheeses. This organism is used as an acid producing starter culture in the fermentation of some sausages, cucumbers, green beans, soy milk, and silage. Some strains have been reported to contain several (3-5) resident plasmids that render the bacterium capable of fermenting some sugars (raffinose, melibiose, and sucrose), as well as producing bacteriocins.