Pre_GI: SWBIT SVG BLASTN

Query: NC_011283:942594 Klebsiella pneumoniae 342 chromosome, complete genome

Lineage: Klebsiella pneumoniae; Klebsiella; Enterobacteriaceae; Enterobacteriales; Proteobacteria; Bacteria

General Information: Klebsiella pneumoniae 342 was isolated from the stem tissue of Zea mays. This strain fixes atmospheric nitrogen and may be able to provide nitrogen, in the form of ammonia, to plant cells. This organism is the most medically important organism within the genus Klebsiella. It is an environmental organism found in water, soil, and on the surface of plants. Several strains have been isolated from plant tissues and are nitrogen-fixing endophytes that may be a source of nitrogen for the plant. Other strains can become opportunistic pathogens which infect humans, and typically causes hospital-acquired infections in immunocompromised patients. Major sites of infection include the lungs, where it causes a type of pneumonia, and urinary tract infections. Klebsiella can also enter the bloodstream (bacterimia) and cause sepsis. The pathogen can also infect animals and cause inflammation of the uterus in horses as well as more generalized infections in other mammals. This organism expresses numerous pathogenicity factors, including multiple adhesins, capsular polysaccharide, siderophores, and lipopolysaccharide for the evasion of host defenses. The multiple antibiotic resistance genes carried on the chromosome inhibit efforts to clear the organism from infected patients via antibiotic use.

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BLASTN Alignment.txt

Subject: NC_013198:813830 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.