Pre_GI: SWBIT SVG BLASTN

Query: NC_011883:2826000 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_008505:36638 Lactococcus lactis subsp. cremoris SK11 plasmid 3, complete

Lineage: Lactococcus lactis; Lactococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain is recognized for the beneficial flavors it produces during cheese production. This subspecies is used to make hard cheeses. Microorganism used in cheese production. This microbe is a member of the lactic acid bacteria and produces lactic acid from sugars. It is found in many environments including plant and animal habitats. Lactococcus lactis is used as a starter culture for the production of cheese products (such as cheddar) and in milk fermentations and, as such, is one of the most important microbes in the food industry. The degradation of casein, acidification by lactic acid, and production of flavor compounds, processes that are caused by the bacteria, contribute to the final product.