Pre_GI: SWBIT SVG BLASTN

Query: NC_011901:3072817 Thioalkalivibrio sulfidophilus HL-EbGr7 chromosome, complete

Lineage: Thioalkalivibrio sulfidophilus; Thioalkalivibrio; Ectothiorhodospiraceae; Chromatiales; Proteobacteria; Bacteria

General Information: Obligately chemolithoautotrophic, haloalkaliphilic, mesophilic, microaerophilic and sulfur-oxidizing bacterium. Uses CO2 as a carbon source and reduced inorganic sulfur compounds as an energy source. Utilizes ammonium and urea, but not nitrate or nitrite, as a N-source. Isolated from a full-scale Thiopaq bioreactor in the Netherlands used to remove H2S from biogas. Thioalkalivibrio species are commonly isolated from soda lakes and tend to dominate the microbial community of hypersaline soda lakes. These organisms have a pH optimum of 10 and are able to oxidize hydrogen sulfide to elemental sulfur. Thioalkalivibrio species have also been isolated from sulfide oxidizing bioreactors which remove sulfide from refinery and natural gas.

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BLASTN Alignment.txt

Subject: NC_008530:1551356 Lactobacillus gasseri ATCC 33323, complete genome

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

General Information: Lactobacillus gasseri ATCC 33323 is a human isolate and is the type strain. This organism has been shown to have probiotic activities such as production of bacteriocins, macrophage stimulation and adherence to intestinal tissues. Normal gastrointestinal bacterium. 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 gasseri is a rod-shaped, gram-positive anaerobe. Of the lactobacilli, it is the most amenable to DNA introduction and manipulation which should prove useful in the functional genomic analysis of this species. It has been shown to be an effective probiotic in suppressing Helicobacter pylori infections in humans.