Pre_GI: SWBIT SVG BLASTN

Query: NC_012659:5200831 Bacillus anthracis str. A0248, complete genome

Lineage: Bacillus anthracis; Bacillus; Bacillaceae; Bacillales; Firmicutes; Bacteria

General Information: This strain (96-10355; K1256) is a human isolated from USA. This organism was the first to be shown to cause disease by Dr. Robert Koch, leading to the formulation of Koch's postulates, which were verified by Dr. Louis Pasteur (the organism, isolated from sick animals, was grown in the laboratory and then used to infect healthy animals and make them sick). This organism was also the first for which an attenuated strain was developed as a vaccine. Herbivorous animals become infected with the organism when they ingest spores from the soil whereas humans become infected when they come into contact with a contaminated animal. Anthrax is not transmitted due to person-to-person contact. The three forms of the disease reflect the sites of infection which include cutaneous (skin), pulmonary (lung), and intestinal. Pulmonary and intestinal infections are often fatal if left untreated. Spores are taken up by macrophages and become internalized into phagolysozomes (membranous compartment) whereupon germination initiates. Bacteria are released into the bloodstream once the infected macrophage lyses whereupon they rapidly multiply, spreading throughout the circulatory and lymphatic systems, a process that results in septic shock, respiratory distress and organ failure. The spores of this pathogen have been used as a terror weapon.

Subject: NC_008525:1493317 Pediococcus pentosaceus ATCC 25745, complete genome

Lineage: Pediococcus pentosaceus; Pediococcus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria

General Information: Use in fermentation of food products. A distinctive characteristic of pediococci is their ability to form tetrads via cell division in two perpendicular directions in a single plane. Like other lactic acid bacteria, species of Pediococcus are acid tolerant, cannot synthesize porphyrins, and possess a strictly fermentative (homofermentative) facultatively anaerobic metabolism with lactic acid as the major metabolic end product. They also occur in such food products as cured meat, raw sausages, and marinated fish, and are are used for biotechnological processing and preservation of foods. This bacterium can be isolated from a variety of plant materials and bacterial-ripened cheeses. This organism is used as an acid producing starter culture in the fermentation of some sausages, cucumbers, green beans, soy milk, and silage. Some strains have been reported to contain several (3-5) resident plasmids that render the bacterium capable of fermenting some sugars (raffinose, melibiose, and sucrose), as well as producing bacteriocins.