Pre_GI: SWBIT SVG BLASTN

Query: NC_008599:596849 Campylobacter fetus subsp. fetus 82-40, complete genome

Lineage: Campylobacter fetus; Campylobacter; Campylobacteraceae; Campylobacterales; Proteobacteria; Bacteria

General Information: This strain (82-40) was isolated from the blood of a human patient who was having a renal transplant and is the best characterized isolate of this species.. The ratio of bloodstream infection to diarrheal illnesses for C. fetus is nearly 400-fold higher than for C. jejuni, indicating its marked propensity for invasive disease compared to C. jejuni. Causes infertility, infectious abortions in cattle, opportunistic human pathogen. This organism causes infertlity and infectious abortions in domesticated sheep, goats and cattle. It is an opportunistic pathogen in humans which can severely affect immunocompromised patients. Initially the bacterium can cause gastroenteritis, and then spread systemically throughout the blood (bacteremia) and cause septicemia, meningitis, and other systemic infections. This layer is essential for host colonization, and prevents complemented-mediated immune responses by inhibiting complement C3b binding.

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BLASTN Alignment.txt

Subject: NC_008528:610070 Oenococcus oeni PSU-1, complete genome

Lineage: Oenococcus oeni; Oenococcus; Leuconostocaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain was isolated at Penn State University, USA and is used commercially for malolactic fermentation in wines. Lactic acid bacterium used in wine production. Oenococcus oeni is another member of the lactic acid bacteria and it occurs naturally in marshes and similar environments. It carries out malolactic conversion during secondary fermentation in wine production which is the conversion of malic acid to lactic acid with a concomitant rise in pH, making the wine microbiologically stable and enhancing the sensory properties of the wine (aroma, flavor, and texture). The organism's high tolerance to sulfite and ethanol mean that it will be the predominant organism in the wine at the end of fermentation where it cleans up the remaining sugars and converts the bitter-tasting malic acid.