Pre_GI: SWBIT SVG BLASTN

Query: NC_009075:2428248 Burkholderia pseudomallei 668 chromosome II, complete sequence

Lineage: Burkholderia pseudomallei; Burkholderia; Burkholderiaceae; Burkholderiales; Proteobacteria; Bacteria

General Information: Isolated from the blood of a 53 year old male patient with severe melioidosis encephalomyelitis in Darwin, Australia in 1995. This species is an opportunistic pathogen and can cause pneumonia, bacteremia, and melioidosis. It is normally found in terrestrial environments and has been recovered from rice paddies and moist tropical soil. It is endemic in Asia and Australia, but can be found in other parts of the world. The organism can exist intracellularly and can spread through the bloodstream (bacteremia).

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BLASTN Alignment.txt

Subject: NC_008054:1030994 Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842, complete

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

General Information: Originally isolated from bulgarian yogurt in 1919. Lactic acid bacterium used in the fermentation of dairy products. 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. Lactobacillus delbrueckii subspecies bulgaricus is used as a starter culture for a number of fermented dairy products such as yogurt and Swiss and Italian-type cheeses, and is a thermophilic culture, where the optimum temperature is 42 C.