Pre_GI: SWBIT SVG BLASTN

Query: NC_011883:2031222 Desulfovibrio desulfuricans subsp. desulfuricans str. ATCC 27774,

Lineage: Desulfovibrio desulfuricans; Desulfovibrio; Desulfovibrionaceae; Desulfovibrionales; Proteobacteria; Bacteria

General Information: Desulfovibrio desulfuricans subsp. desulfuricans str. ATCC 27774 was isolated from the rumen of a sheep. D. desulfuricans reduces sulfate to sulfide found in soil, freshwater, saltwater and the intestinal tract of animals. This organism grows anaerobically and utilizes a wide variety of electron acceptors, including sulfate, sulfur, nitrate, and nitrite, as well as others. The nitrate reduction pathway is not expressed while sulfate is available. Alternatively, the sulfate reduction pathway is constitutively expressed when the cells are growing with nitrate reduction. A number of toxic metals are reduced, including uranium (VI), chromium (VI) and iron (III), making this organism of interest as bioremediator. Metal corrosion, a problem that is partly the result of the collective activity of this bacterium, results in billions of dollars in losses each year to the petroleum industry. This organism is responsible for the production of poisonous hydrogen sulfide gas in marine sediments and in terrestrial environments such as drilling sites for petroleum products.

Subject: NC_015975:380500 Lactobacillus ruminis ATCC 27782 chromosome, complete genome

Lineage: Lactobacillus ruminis; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This organism was isolated from bovine rumen. 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.