Pre_GI: SWBIT SVG BLASTN

Query: NC_009667:1076718 Ochrobactrum anthropi ATCC 49188 chromosome 1, complete sequence

Lineage: Ochrobactrum anthropi; Ochrobactrum; Brucellaceae; Rhizobiales; Proteobacteria; Bacteria

General Information: Soil bacterium that can cause opportunistic infections. Ochrobactrum anthropi is an opportunistic human pathogen usually causing infection in association with indwelling medical devices, such as catheters and drainage tubes. This organism and related species have also been isolated from soil, activated sludge, and plants. Ochrobactrum anthropi is a Gram-negative, anaerobic, motile bacterium. A common soil bacteria, it was originally considered as an opportunistic pathogen, causing infections in immunocompromised patients, patients with indwelling catheters or peritoneal dialysis but it is now emerging as a more and more important nosocomial pathogen. The first case of human infection was described in 1980. It has been isolated from blood, the urogenital tract, respiratory tract and eyes, and it can be part of the normal intestinal flora. It is resistant to many antibiotics, especially the beta-lactams.

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BLASTN Alignment.txt

Subject: NC_013199:811929 Lactobacillus rhamnosus Lc 705, complete genome

Lineage: Lactobacillus rhamnosus; 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. Lactobacillus rhamnosus is used in the manufacture of cheese and other dairy products to aid ripening and enhance flavors. This organism has also been shown to stimulate the immune system and have antibacterial activity against intestinal pathogens, indicating that it may be useful as a probiotic.