Pre_GI: SWBIT SVG BLASTN

Query: NC_012563:4101000 Clostridium botulinum A2 str. Kyoto, complete genome

Lineage: Clostridium botulinum; Clostridium; Clostridiaceae; Clostridiales; Firmicutes; Bacteria

General Information: This strain was isolated from a case of infant botulism in Kyoto, Japan in 1978. This organism produces one of the most potent and deadly neurotoxins known, a botulinum toxin that prevents the release of acetylcholine at the neuromuscular junction, thereby inhibiting muscle contraction and causing paralysis. In most cases the diseased person dies of asphyxiation as a result of paralysis of chest muscles involved in breathing. The spores are heat-resistant and can survive in inadequately heated, prepared, or processed foods. Spores germinate under favorable conditions (anaerobiosis and substrate-rich environment) and bacteria start propagating very rapidly, producing the toxin.Botulinum toxin, and C. botulinum cells, has been found in a wide variety of foods, including canned ones. Almost any food that has a high pH (above 4.6) can support growth of the bacterium. Honey is the most common vehicle for infection in infants. Food poisoning through C. botulinum is the most frequent type of infection caused by this bacterium. The wound botulism that occurs when C. botulinum infects an individual via an open wound is much rarer and is very similar to tetanus disease. There are several types of botulinum toxin known (type A through type F), all of them being neurotoxic polypeptides. The most common and widely distributed are strains and serovars of C. botulinum that produce type A toxin.

- Sequence; - BLASTN hit (Low score = Light, High score = Dark)
- hypothetical protein; - cds: hover for description

BLASTN Alignment.txt

Subject: NC_008528:1265542 Oenococcus oeni PSU-1, complete genome

Lineage: Oenococcus oeni; Oenococcus; Leuconostocaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain was isolated at Penn State University, USA and is used commercially for malolactic fermentation in wines. Lactic acid bacterium used in wine production. Oenococcus oeni is another member of the lactic acid bacteria and it occurs naturally in marshes and similar environments. It carries out malolactic conversion during secondary fermentation in wine production which is the conversion of malic acid to lactic acid with a concomitant rise in pH, making the wine microbiologically stable and enhancing the sensory properties of the wine (aroma, flavor, and texture). The organism's high tolerance to sulfite and ethanol mean that it will be the predominant organism in the wine at the end of fermentation where it cleans up the remaining sugars and converts the bitter-tasting malic acid.