Pre_GI: SWBIT SVG BLASTN

Query: NC_010475:2896000 Synechococcus sp. PCC 7002, complete genome

Lineage: Synechococcus; Synechococcus; Synechococcaceae; Chroococcales; Cyanobacteria; Bacteria

General Information: The cyanobacterium Synechococcus sp. PCC 7002 (formerly known as Agmenellum quadruplicatum strain PR-6) was originally isolated in 1961 by Chase Van Baalen from an onshore, marine mud flat sample derived from fish pens on Maguyes Island, La Parguera, Puerto Rico. The organism grows in brackish (euryhaline/marine) water and is unicellular but tends to form short filaments of two to four cells during exponential growth at the temperature optimum of 38 degrees C. The strain is extremely tolerant of high light intensities and has been grown at light intensities equivalent to two suns. This unique combination of physiological and genetic properties have long made this strain an important model system to studies of the oxygenic photosynthetic apparatus, the regulation of carbon and nitrogen metabolism, and other aspects of cyanobacterial physiology and metabolism.

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BLASTN Alignment.txt

Subject: NC_015214:1700000 Lactobacillus acidophilus 30SC chromosome, complete genome

Lineage: Lactobacillus acidophilus; 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. This organism has been studied for its ability to help the human gut maintain its natural microbial community. Strains of this organism are also used in the production of yogurt, cheese and other fermented foods.