Pre_GI: SWBIT SVG BLASTN

Query: NC_009049:80184 Rhodobacter sphaeroides ATCC 17029 chromosome 1, complete sequence

Lineage: Rhodobacter sphaeroides; Rhodobacter; Rhodobacteraceae; Rhodobacterales; Proteobacteria; Bacteria

General Information: A photosynthetic bacterium useful in bioremediation. Anoxygenic photosynthesis, Carbon fixation, Nitrogen fixation. Bacteria belonging to the Rhodobacter group are metabolically versatile as they are able to grow using photosynthesis, chemosynthesis, and usually can grow under both anaerobic and aerobic conditions. It can grow aerobically and anaerobically in the light and anaerobically in the dark. It produces an intracytoplasmic membrane system consisting of membrane invaginations where the light harvesting complexes (LH1 and LH2) and the reaction center are synthesized.

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

BLASTN Alignment.txt

Subject: NC_015214:1700000 Lactobacillus acidophilus 30SC chromosome, complete genome

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

General Information: 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. This organism has been studied for its ability to help the human gut maintain its natural microbial community. Strains of this organism are also used in the production of yogurt, cheese and other fermented foods.