Pre_GI: SWBIT SVG BLASTN

Query: NC_009648:3192483 Klebsiella pneumoniae subsp. pneumoniae MGH 78578, complete genome

Lineage: Klebsiella pneumoniae; Klebsiella; Enterobacteriaceae; Enterobacteriales; Proteobacteria; Bacteria

General Information: This strain was isolated from a patient in 1994. Opportunistic pathogen that causes multiple hospital-acquired infections. This organism is the most medically important organism within the genus Klebsiella. It is an environmental organism found in water, soil, and on the surface of plants. Several strains have been isolated from plant tissues and are nitrogen-fixing endophytes that may be a source of nitrogen for the plant. Other strains can become opportunistic pathogens which infect humans, and typically causes hospital-acquired infections in immunocompromised patients. Major sites of infection include the lungs, where it causes a type of pneumonia, and urinary tract infections. Klebsiella can also enter the bloodstream (bacterimia) and cause sepsis. The pathogen can also infect animals and cause inflammation of the uterus in horses as well as more generalized infections in other mammals. This organism expresses numerous pathogenicity factors, including multiple adhesins, capsular polysaccharide, siderophores, and lipopolysaccharide for the evasion of host defenses. The multiple antibiotic resistance genes carried on the chromosome inhibit efforts to clear the organism from infected patients via antibiotic use.

Subject: NC_015978:1266196 Lactobacillus sanfranciscensis TMW 1.1304 chromosome, complete

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

General Information: This is the characteristic organism in wheat sourdough. 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.