Pre_GI: SWBIT SVG BLASTN

Query: NC_010125:1651687 Gluconacetobacter diazotrophicus PAl 5, complete genome

Lineage: Gluconacetobacter diazotrophicus; Gluconacetobacter; Acetobacteraceae; Rhodospirillales; Proteobacteria; Bacteria

General Information: Gluconacetobacter diazotrophicus strain PAL5 (ATCC 49037) was isolated from sugarcane roots in Brazil and will be used for comparative analysis. Nitrogen-fixing plant symbiont. This acid-tolerant organism is endophytic and colonizes internal plant tissues, establishing a symbiotic relationship with its host. This bacterium has been found in sugarcane, coffee, rice, tea, and other plants. The nitrogen-fixation systems of the bacterium provide the plant with essential nitrogenous compounds while the plant provides a protected environment for the bacterium to grow in. Nitrogen-fixation is important for sugarcane production, and this organism can fix nitrogen even in the presence of nitrate.

- Sequence; - BLASTN hit (Low score = Light, High score = Dark)
- hypothetical protein; - cds: hover for description

BLASTN Alignment.txt

Subject: NC_013199:1886271 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.