Pre_GI: SWBIT SVG BLASTN

Query: NC_010079:15441 Staphylococcus aureus subsp. aureus USA300_TCH1516, complete

Lineage: Staphylococcus aureus; Staphylococcus; Staphylococcaceae; Bacillales; Firmicutes; Bacteria

General Information: USA300, a methicillin resistant strain of Staphylococcus aureus, has been implicated in epidemiologically unassociated outbreaks of skin and soft tissue infections among healthy individuals in at least 21 U.S. states, Canada and Europe. USA300 is also noted for its strong association with unusually invasive disease, including severe septicemia, necrotizing pneumonia and necrotizing fasciitis. Causes skin infections. Staphylcocci are generally found inhabiting the skin and mucous membranes of mammals and birds. Some members of this genus can be found as human commensals and these are generally believed to have the greatest pathogenic potential in opportunistic infections. This organism is a major cause of nosocomial (hospital-acquired) and community-acquired infections. S. aureus continues to be a major cause of mortality and is responsible for a variety of infections including, boils, furuncles, styes, impetigo and other superficial skin infections in humans. Also known to cause more serious infections particularly in the chronically ill or immunocompromised. The ability to cause invasive disease is associated with persistance in the nasal cavity of a host.

Subject: NC_013198:1921500 Lactobacillus rhamnosus GG, 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.