Pre_GI: SWBIT SVG BLASTN

Query: NC_009715:873280 Campylobacter curvus 525.92 chromosome, complete genome

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

General Information: Gastrointestinal clinical isolate. Members of this genus are one of the most common causes of bacterial gastroenteritis (campylobacteriosis). Members of this genus are one of the most common causes of bacterial gastroenteritis (campylobacteriosis). Usually the symptoms are abdominal pain, fever, diarrhea, and cramps, but the illness can sometimes be fatal and some infected individuals develop a syndrome (Guillain-Barre) in which the nerves connecting the spinal cord to the brain are damaged. C. jejuni is the main cause of campylobacteriosis, but other species can also cause infection, including C. coli, C. upsaliensis, and C. curvus.Campylobacter curvus.This species was originally isolated from the human oral cavity in cases of gingivitis; however the role it plays in periodontal disease is unclear. This organism has also been isolated from cases of gastrointestinal disease, and occassionally from abscesses.

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BLASTN Alignment.txt

Subject: NC_006448:59654 Streptococcus thermophilus LMG 18311, complete genome

Lineage: Streptococcus thermophilus; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain was isolated from commercial yogurt in 1974 in the United Kingdom. Lactic acid producing bacterium used in cheese and yogert production. Streptococci are Gram-positive, nonmotile, nonsporeforming, catalase-negative cocci that occur in pairs or chains. Members of this genus vary widely in pathogenic potential. Most streptococci are facultative anaerobes, and some are obligate anaerobes. Serologic grouping is based on antigenic differences in cell wall carbohydrates, in cell wall pili-associated protein, and in the polysaccharide capsule in group B streptococci. This organism is a lactic acid bacteria often used as a starter culture for fermented dairy products including yogurt and cheese.