Query: NC_010717:4851000 Xanthomonas oryzae pv. oryzae PXO99A, complete genome Lineage: Xanthomonas oryzae; Xanthomonas; Xanthomonadaceae; Xanthomonadales; Proteobacteria; Bacteria General Information: This strain is a representative strain of race 6 isolated in the Philippines. This plant pathogen affects rice plants by causing leaf blight, a major problem in Asian countries where rice production occurs on an industrial scale. This organism enters the xylem and spreads throughout the vascular tissue of the plant, which results in wilting of the plant, or to leaf blight if the infection occurs later in development. This genus consists of plant-specific yellow-pigmented microbes, some of which are economically important phytopathogens that devastate crops such as citrus plants, rice, beans, grape, and cotton. These organisms are almost exclusively found associated with their plant hosts and are not found free in the soil. Xanthomonas oryzae contains two pathovars which cause enconomically significant diseases in rice. Xanthomonas oryzae pathovar oryzae causes bacterial leaf blight which is one of the most serious diseases of rice. This disease is common in temperate and tropical areas and can cause significant crop loss.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
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.