Pre_GI: SWBIT SVG BLASTN

Query: NC_010628:675445 Nostoc punctiforme PCC 73102, complete genome

Lineage: Nostoc punctiforme; Nostoc; Nostocaceae; Nostocales; Cyanobacteria; Bacteria

General Information: The strain was isolated from a symbiotic association with the gymnosperm cycad Macrozamia sp. It typically grows in freshwater habitats. This genera of cyanobacteria are typically terrestrially-associated and are especially found in limestone or nutrient-poor soils. They are very similar to Anabaena spp. and historically they have been distinguished on the basis of morphological and life cycle characteristics. Nostoc spp. can grow heterotrophically or photoheterotrophically, and form heterocysts for nitrogen fixation. This organism can form nitrogen-fixing symbiotic relationships with plants and fungi such as the bryophyte Anthoceros punctatus. The relationship is relatively simple as compared to the Rhizobial symbiotic relationship. In the presence of the plant, hormogonia (short motile filaments) infect the plant, and then form long heterocyst-containing (nitrogen-fixing differentiated bacterial cells) filaments. The bacterial cell receives carbon sources in exchange for fixed nitrogen.

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BLASTN Alignment.txt

Subject: NC_006449:121462 Streptococcus thermophilus CNRZ1066, complete genome

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

General Information: This strain was isolated from yogurt in France. 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.