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.

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

BLASTN Alignment.txt

Subject: NC_015975:1493636 Lactobacillus ruminis ATCC 27782 chromosome, complete genome

Lineage: Lactobacillus ruminis; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This organism was isolated from bovine rumen. They are commonly found in the oral, vaginal, and intestinal regions of many animals. They are important industrial microbes that contribute to the production of cheese, yogurt, and other products such as fermented milks, all stemming from the production of lactic acid, which inhibits the growth of other organisms as well as lowering the pH of the food product. Industrial production requires the use of starter cultures, which are carefully cultivated, created, and maintained, which produce specific end products during fermentation that impart flavor to the final product, as well as contributing important metabolic reactions, such as the breakdown of milk proteins during cheese production. The end product of fermentation, lactic acid, is also being used as a starter molecule for complex organic molecule syntheses.