Pre_GI: SWBIT SVG BLASTN

Query: NC_008346:410940 Syntrophomonas wolfei subsp. wolfei str. Goettingen, complete

Lineage: Syntrophomonas wolfei; Syntrophomonas; Syntrophomonadaceae; Clostridiales; Firmicutes; Bacteria

General Information: Syntrophomonas wolfeisubsp. wolfei str. Goettingen (DSM 2245B) was isolated from anaerobic digestor sludge. Fatty acid-oxidizing bacterium. This organism is an anaerobic syntrophic fatty acid-oxidizing bacterium. It is the only bacterium known to produce energy from anaerobic degradation of saturated four to eight carbon fatty acids with protons serving as the electron acceptor. The cells have an unusual multilayered gram-negative cell wall. Syntrophomonas wolfei grows in coculture with Methanospirillum hungatei and can be isolated from anaerobic environments such as aquatic sediment or sewage digestor sludge.

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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.